Yield
Makes 3 dozen
Photo: Hector Sanchez; Stylist: Buffy Hargett

How to Make It

Step 1

Preheat oven to 350°. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Beat butter and 1/2 cup sugar at medium speed with a heavy-duty electric stand mixer until well blended. Add egg yolks, and beat until combined. Gradually add flour, beating at low speed 1 to 2 minutes or just until combined. Press mixture onto bottom of prepared pan.

Step 2

Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven, and spread preserves over crust. Sprinkle with chocolate morsels.

Step 3

Beat egg whites and salt at high speed, using whisk attachment, until foamy. Gradually add remaining 1 cup sugar, 1 Tbsp. at a time, beating until glossy and stiff peaks form. Fold in pecans. Gently spread egg white mixture over chocolate mixture.

Step 4

Bake at 350° for 30 to 35 minutes or until meringue is browned and crispy. Cool completely on a wire rack (1 hour). Cut into bars.

Step 5

Note: We tested with Dickinson's Pure Seedless Cascade Mountain Red Raspberry Preserves.

From Giant Houseparty Cookbook by The Philadelphia-Neshoba County Chamber of Commerce.

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