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|Chocolate Tom Thumb Bars|
"These mouth watering, wet and chocolaty bars were continually the first to disappear off my mother's vacation goodie platter. With a sweet meringue topping, those may be a success at your subsequent gathering."
- 1 cup shortening
- 1/2 cup white sugar
- 1 half cups brown sugar, divided
- three eggs, whites and yolks separated
- 1 tablespoon bloodless water
- 1 tablespoon vanilla extract
- 2 cups all-reason flour
- 1 tablespoon baking soda
- 1/8 teaspoon salt
- 1 (12 ounce) package deal semisweet chocolate chips
|Prep : 20M||Cook : 24M||Ready in : 40M|
- Preheat oven to 350 ranges F (175 ranges C). Grease a 9x13 inch baking pan.
- In a medium bowl; blend collectively shortening, white sugar, half cup brown sugar, and egg yolks. Stir in water and vanilla. In a separate bowl, sift collectively flour, baking soda, and salt. Combine with egg and sugar combination; combination well. Stir in chocolate chips. Press into the bottom of the organized pan.
- In a large glass or metallic mixing bowl, beat egg whites until tender peaks form. Gradually upload 1 cup brown sugar, persevering with to overcome until whites shape stiff peaks. Spread meringue on pinnacle of base, covering absolutely.
- Bake in preheated oven until meringue has risen and light brown in coloration, about 15 to twenty mins. Leave to cool earlier than cutting into bars.
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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