Who's There Meringue Bars

Who's There Meringue Bars
Makes:
36 bars
Prep Time:
20
minutes
Total Time:
75
minutes
Low CalorieLow SodiumVegetarian
based on
4 reviews
Who's There Meringue Bars features a yummy combination of honey-roasted peanuts and chocolate morsels mixed with a fluffy meringue mixture that will simply delight friends and family alike.

In this recipe:


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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1/2 cup packed SPLENDA® Brown Sugar Blend, divided
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 3/4 cup honey roasted peanuts, divided

Directions:

PREHEAT oven to 325º F. Grease 13 x 9-inch baking pan.

COMBINE flour and baking soda in small bowl. Beat SPLENDA® Sugar Blend for Baking, 1/4 cup SPLENDA® Brown Sugar Blend and butter in large mixer bowl until creamy. Beat in egg yolks and vanilla extract. Gradually beat in flour mixture until crumbly. Stir in 1 1/2 cups morsels and 1/2 cup nuts. Press dough onto bottom of prepared baking pan.

BEAT egg whites in small mixer bowl until soft peaks form. Gradually beat in remaining SPLENDA® Brown Sugar Blend until stiff peaks form; spread over dough. Sprinkle with remaining morsels and remaining nuts.

BAKE for 35 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm.


Reviews:

Review This Recipe
  •  Star(s)

    Meringue bars

    Louetta Nicolle from TORRANCE, CA

    I made these bars twice. the first time I made them I almost broke a tooth, the nuts were too hard. although they tasted good, the second time I made these I substituted walnuts for the honey roasted peanuts and these bars turned out great.

  •  Star(s)

    1st Time Using Splenda

    Marg Halvorson from FERGUS FALLS, MN

    Not only are these easy to make (and eat!!!) they were deeeeeelicious! It was my first time ever to use Splenda and I will now have it on hand all the time.

  •  Star(s)

    YUMMY BARS

    ANNA OAKLEY from PAINTED POST, NY

    VERY GOOD, I MADE A TRIPLE BATCH THINKING I WOULD HAVE SOME LEFT BUTEVERYBODY IN MY EXTENDED FAMILY ASKED FOR MORE, TILL THEY WERE ALL GONE, EVEN THE CRUMBS.

  •  Star(s)

    MMMM!

    Samantha Brumit from Enterprise, FL

    I loved this recipe. It was so easy to make and it has all of my favorite things in it! Keep things like this coming! Thanks!

Nutrition Facts

Serving Size: 1/36 of recipe

Servings Per Recipe: 36 

  • Calories: 130
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 65mg (3% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: .5g (4% of DV)
  • Sugars: 10g
  • Protein: 2g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Who's There Meringue Bars

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1/2 cup packed SPLENDA® Brown Sugar Blend, divided
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 3/4 cup honey roasted peanuts, divided

 

Directions

PREHEAT oven to 325º F. Grease 13 x 9-inch baking pan.

COMBINE flour and baking soda in small bowl. Beat SPLENDA® Sugar Blend for Baking, 1/4 cup SPLENDA® Brown Sugar Blend and butter in large mixer bowl until creamy. Beat in egg yolks and vanilla extract. Gradually beat in flour mixture until crumbly. Stir in 1 1/2 cups morsels and 1/2 cup nuts. Press dough onto bottom of prepared baking pan.

BEAT egg whites in small mixer bowl until soft peaks form. Gradually beat in remaining SPLENDA® Brown Sugar Blend until stiff peaks form; spread over dough. Sprinkle with remaining morsels and remaining nuts.

BAKE for 35 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm.

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