Sunday, June 24, 2012

Yummy, Yummy for The Tummy Are My Chocolate Sea Foam Bars!

Today, I have something that will drive chocolate lovers wild with delight.  One bite into these marvelous fudgy bars topped with a fluffy cloud of meringue and lightly sprinkled with a dusting of finely chopped nuts and you will instantly be hooked. 

Not quite a brownie or a cake, these candy-like baked bars fall in between and are hard to resist even for those with strong willpower.  Therefore, I am giving you advanced warning and proceed with caustion because these are sinfully good.

Do remember to keep your eggs at room temperature before attempting to separate them.  Bad things happen when you try to crack eggs straight from your cold refrigerator.

I do hope you try  because these are special and I want you to enjoy them as well!

My Yummy Chocolate Sea Foam Bars

1/2 cup of margarine (not spread)
1/2 cup of sugar
1/3 cup of unsweetened cocoa
2 egg yolks
3/4 teaspoon of vanilla extra
1 cup of flour

Meringue Topping:

2 egg whites
1/4 teaspoon of salt
1/2 cup of brown sugar (light or dark)
1/2 cup finely chopped nuts (walnuts or pecans)

Cream the margarine and granulated sugar together until light and fluffy. 

Add the egg yolks and vanilla and beat until blended.

Next add the cocoa, sifted together with the flour and mix thoroughly. 

Spread this mixture into an ungreased 8 x 12-inch baking pan.

Now prepare the topping:  beat the egg whites with the salt until they hold soft peaks.   Add the brown sugar very gradually and beat until the meringue is stiff.

Spread this meringue topping over the unbaked cookie dough and sprinkle with the finely chopped nuts.

Bake at 325-degrees for about 20-25 minutes or until a toothpick inserted comes out clean.

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