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Chocolate-Coconut Meringue Bars

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Active Time:  15 Minutes
Total Time:  55 Minutes
Yield:  Makes about 16 bars

The coconut and meringue add a crunchy dimension to the brownie crust. These are best eaten the first day, although they will keep overnight in the refrigerator.

RECIPE INGREDIENTS

For Bars:

3/4 cup butter or margarine

3 ounces semisweet chocolate, chopped

1 cup packed brown sugar

2 egg yolks

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1 cup coconut

For Meringue:

2 egg whites

1/2 cup granulated sugar

1/2 cup finely chopped almonds or pecans

2 tablespoons coconut

Chocolate-Coconut Meringue Bars Recipe at Cooking.com

DIRECTIONS

FOR BARS: In a medium, heavy saucepan heat butter or margarine and chocolate over medium heat till melted, stirring frequently. Stir in the brown sugar, egg yolks, and vanilla. Using a wooden spoon, beat lightly just till combined. (Do not overbeat or bars will fall when baked.) Stir in the flour, salt, and coconut. Spread batter in a greased 9x9x2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes.

FOR MERINGUE: In a medium mixing bowl beat the egg whites with an electric mixer on high speed till soft peaks form (tips curl). Gradually beat in the granulated sugar, 1 tablespoon at a time, till stiff peaks form (tips stand up) and sugar is almost dissolved. Spread over hot crust. Sprinkle with chopped almonds and coconut.

Bake in the 350 degree F. oven for 15 to 20 minutes more, or till meringue is set and lightly browned. Cool in pan on a rack. Cut into bars.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes about 16 bars

Calories:

298

Fat. Total:

17g

Fiber:

Carbohydrates, Total:

36g

Sodium:

54mg

% Cal. from Fat:

51%

Cholesterol:

50mg

Protein:

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