Saturday, 25 October 2014

Chocolate Cranberry Bar with Brown Sugar Meringue

I made this chewy bar on Thursday, and it was almost all gone by Friday, so I made it again! Why not? We're all enjoying it. The base is cake like and then topping is brown sugar meringue, with chocolate chips, dried cranberries and coconut sandwhiched in between.

Line a 9" X 13" pan with foil; this helps with clean up and cutting the bar.

Whisk together:

3/4 cup brown sugar
1/2 cup white sugar
3/4 cup melted butter

Whisk in:

3 egg yolks (save the whites for the topping)
1 teaspoon vanilla

Next, stir in the dry ingredients:

2 cups flour
2 teaspoons cornstarch
1 teaspoon bakng powder
1/4 teaspoon baking soda

Press the dough evenly onto the bottom of the prepared pan.

Refrigerate for about 30 minutes, or longer, until it is well chilled.

Heat the oven to 350F.

Sprinkle evenly across the base:

1 cup semi-sweet chocolate chips
1 cup dried cranberries
1/2 cup coconut

Start the meringue by whipping the 3 egg whites until they form soft peaks.

Continue whisking on high speed while slowly adding in 1 cup of brown sugar. You will end up with a shiny meringue.

Spread the meringue carefully over the base and toppings.

Bake until the meringue is puffed and golden, about 30 - 35 minutes.


              Cool completely before cutting. Do not refrigerate, the meringue will start to soften.

  • You can prepare the base and  freeze it for another time.
  •  No butter? Use vegetable or olive oil instead
  • Brown sugar adds a caramel flavour to the meringue, but white sugar can be substituted.
  • Any chocolate chips or fruit will work. Try white chocolate with chopped dried apricots; milk chocolate chips with dried cherries.
  • If you love coconut, use equal amounts of chocolate, fruit and coconut. You can substitute nuts for the coconut if you want a different texture.
  • Add orange zest or cinnamon to the base.
  • The bars keep for a couple of days, at room temperature, well wrapped...that is, if they haven't been eaten by then.

No comments:

Post a Comment