Thank you all for your kind words wishing me to get well. Unfortunately I'm still not 100% better, but hey...as long as I'm not nauseous and throwing up I'm good. I found this recipe again off Anna's website cookiemadness.net
This didn't turn out like I had hoped it would, but I was also in a hurry because I was doing my friend's hair and makeup for a wedding she was in. I wanted to make a smaller batch in a 8 x 8 inch pan, so I halfed the recipe and tried it. Not everything got done, but after a setting up for an hour or so in the refrigerator they were great.
The bottom is essentially a cookie crust with the chocolate in the middle layer, topped with a brown sugar meringue. I felt better after reading in some of the comments that other people had trouble making them as well. Eh...I've had my share of undercooked bars so I know all the tricks, but the refrigerator sets them up very nicely.
The end result tastes like a chocolate pecan pie, but that probably isn't how they're supposed to taste. I put the original recipe here (not like I halfed it) so if you want to try and half it...good luck.
On a sugary note, my cake decorating class is on Monday so you'll soon be seeing a pretty rainbow cake! I'm putting my sister Andrea's cake on here too for a compare and contrast, so I expect everyone of you to say that my cake looks better. :)
Ingredients:2 sticks butter, softened
1/2 cup granulated sugar
1 cup brown sugar, divided use
1 tbsp. milk
2 tsp. vanilla extract
2 egg yolks
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 egg whites
2 cup semi sweet chocolate chips
1 cup chopped pecans, toasted
Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper.
In a bowl, beat together butter, sugar, and 1/4 cup of the brown sugar. Beat in milk, vanilla, and egg yolk--reserve white.
Sift together the flour, salt, baking soda, and baking powder. Stir into butter mixture. Press into baking pan. Sprinkle the chocolate chips on top of batter.
Beat the egg whites until soft peaks form, then add remaining 1/4 cup brown sugar to whites and continue beating for another 30 seconds or so. If you add an extra egg white, use an additional 1/4 cup of brown sugar. Spread the egg white mixture over the chocolate chips. Sprinkle chopped pecans over top and bake for 28-30 min. or until edges are golden brown and pull away from side of the pan.
Let bars cool slightly, then lift from pan and score while still warm. Allow bars to cool completely or chill if desired.