Recipe - Caramel Meringue Bars

2 cup Sifted allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
Three fourths cup Butter or margarine;
softened
One half cup Granulated sugar
One half cup Dark brown sugar; firmly
packed
3 Eggs; separated
1 teaspoon Vanilla extract
1 pack (6oz) semisweet chocolate
pieces
1 cup Shredded coconut
Three fourths cup Chopped walnuts
1 cup Dark brown sugar; firmly
packed

Heat oven to 350 degrees. Grease a 12Three fourths by 9 by 2inch pan with unsalted
shortening and dust lightly with flour. Sift together flour, baking powder,
baking soda and salt. Work butter in a bowl until creamy; add granulated
sugar and beat until blended. Add egg yolks and vanilla; beat well. Mix in
sifted dry ingredients. Pour batter into prepared pan. Sprinkle with
chocolate pieces, coconut and nuts. In a bowl beat egg whites until stiff
peaks form; gradually add the 1 cup brown sugar and beat until stiff but
not dry. Spread meringue on top of chocolatenut mixture. Bake 3540
minutes. Cool in pan on wire cake rack and cut into 2x1One half inch bars.
Makes approximately 36 bars.

FROM CAROLE ANDERSON,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIESWAP COOKBOOK"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.