| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Barbara1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Packed brown sugar |
| 3/4 |
c |
Margarine or butter; softened |
| 3 |
|
Eggs; separated |
| 1 |
ts |
Vanilla |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
pk |
Semisweet chocolate chips; (1 cup) (8 oz) |
| 1 |
c |
Flaked or shredded coconut |
| 1 |
c |
Chopped almonds |
| 1 |
c |
Packed brown sugar |
INSTRUCTIONS
Heat oven to 350 degrees. Grease rectangular pan, 13x9x2 inches. Beat
granulated sugar, one- half cup brown sugar, margarine or butter, egg
yolks and vanilla with electric mixer on low speed until blended.
Beat on medium speed about 2 minutes, scraping bowl constantly, until
smooth. Stir in flour, baking powder, baking soda and salt. Spread
dough in pan. Sprinkle with chocolate chips, coconut 1/2 cup of the
almonds. Beat egg whites in medium bowl on high speed until foamy.
Beat in 1 cup brown sugar, 1 Tbls at a time; continue beating until
stiff and glossy. Spread over mixture in pan. Sprinkle with remaining
1/2 cup almonds. Bake 30 to 35 minutes or until meringue is set and
light brown; cool. For bars, cut into 6 rows by 6 rows. Yield: 36
bars.
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