Meringue Topped Magic Cookie Bars Recipes

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GRAMMIE'S RASPBERRY MERINGUE COOKIE BARS



Grammie's Raspberry Meringue Cookie Bars image

Holiday cookie bar like no other.

Provided by bucksswimmer

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 16

Number Of Ingredients 8

3 cups all-purpose flour
1 ½ cups butter, softened
1 ½ cups powdered sugar
6 eggs, separated
1 ½ cups white sugar
2 teaspoons rice vinegar
2 teaspoons cornstarch
¾ cup raspberry preserves, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat flour, butter, powdered sugar, and egg yolks together in a large bowl. Press into the bottom of a 9x13-inch baking pan.
  • Bake in the preheated oven until lightly golden, about 12 minutes.
  • Meanwhile, beat egg whites with an electric mixer until foamy. Gradually add white sugar, continuing to beat until stiff, shiny peaks form. Fold in rice vinegar and cornstarch with a spatula.
  • Remove crust from the oven; cover with jam. Spoon meringue over the top. Continue baking until meringue is golden brown, about 25 minutes. Let cool completely before cutting into bars.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 59.1 g, Cholesterol 107.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 11.5 g, Sodium 146.3 mg, Sugar 40 g

MAGIC COOKIE BARS FROM EAGLE BRAND®



Magic Cookie Bars from EAGLE BRAND® image

This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 36

Number Of Ingredients 6

½ cup butter or margarine, melted
1 ½ cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 ⅓ cups flaked coconut
1 cup chopped nuts

Steps:

  • Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
  • Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
  • Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Nutrition Facts : Calories 167 calories, Carbohydrate 13.9 g, Cholesterol 10.7 mg, Fat 9.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 63.8 mg, Sugar 10.8 g

MERINGUE TOPPED MAGIC COOKIE BARS



Meringue Topped Magic Cookie Bars image

We loved the addition of brown sugar meringue to this classic recipe. We loved it so much, next time we may add more! The possibilities are endless to the different meringue flavors you can add to this. They're sweet, salty, and delicious.

Provided by Gail Welch

Categories     Candies

Time 50m

Number Of Ingredients 10

no-stick cooking spray; foil
1 1/2 c graham cracker crumbs
1/2 c butter, melted
1 can(s) Eagle brand sweetened condensed milk (14 oz)
1 pkg semi-sweet chocolate chips (6 oz pkg)
1 1/3 c coconut, flaked
1 c chopped nuts (pecans)
MERINGUE TOPPING
3 large egg whites
1 c brown sugar, light

Steps:

  • 1. Heat oven to 350 degrees. Coat 13x9-inch baking pan with no-stick baking spray. Alternate method: Line 13x9-inch pan with greased (sprayed) foil. Make sure foil overhangs the edges of the pan for easy removal.
  • 2. Combine graham crackers and butter in small bowl. Press into bottom of prepared pan.
  • 3. Pour sweetened condensed milk evenly over crumb mixture.
  • 4. Layer evenly with with chocolate chips, coconut and chopped nuts. Press down firmly with fork.
  • 5. Bake for 15 minutes.
  • 6. While cookie bars are baking, prepare the meringue. Beat 3 egg whites until frothy. Gradually add 1 cup of brown sugar. Beat until stiff peaks form about 7 minutes.
  • 7. Spread meringue over cookies. Bake at 350 for another 15 minutes.
  • 8. Loosen from sides of the pan while still warm. Cool on wire rack. Cut into bars.
  • 9. VARIATIONS: SUBSTITUTE chocolate chips or nuts with candy-coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch pieces.

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