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Chocolate Tom Thumb Bars

Chocolate Tom Thumb Bars

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
WeatherMaven

WeatherMaven

These mouth watering, moist and chocolaty bars were always the first to disappear off my mom's holiday goodie platter. With a sweet meringue topping, these will be a hit at your next gathering.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a medium bowl; mix together shortening, white sugar, 1/2 cup brown sugar, and egg yolks. Stir in water and vanilla. In a separate bowl, sift together flour, baking soda, and salt. Combine with egg and sugar mixture; blend well. Stir in chocolate chips. Press into the bottom of the prepared pan.
  3. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Gradually add 1 cup brown sugar, continuing to beat until whites form stiff peaks. Spread meringue on top of base, covering completely.
  4. Bake in preheated oven until meringue has risen and light brown in color, about 15 to 20 minutes. Leave to cool before cutting into bars.
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Reviews

icookforfun
4

icookforfun

1/8/2009

this was sooooo good! it took around 20-25 min to get completely cooked, but i just waited for the meringue to get a nice tan on it, and took it out. the edges were beginning to crack a bit, and it was puffed up in the middle. it was perfect. yes, the meringue cracked when it was cut into squares, but no one cared! this was fabulous!!! a new favourite.

larkspur
3

larkspur

12/3/2008

This recipe has great potential, but I had a couple of problems with it. First of all, these bars had a very nice flavor, but needed a little salt! I did substitute unsweetened applesauce for 1/4 cup of shortening, but had problems with the bottom of the dessert being underbaked. It needed to be baked at least 10 minutes longer than the recipe stated. Also, the meringue looked beautiful and puffy as it baked, but when I took them out, it shrunk down and pulled away from the side, creating a rather ugly appearance. The one redeeming thing about this recipe is that it is tasty; like a giant chocolate chip cookie topped with meringue. With a few alterations, this could be outstanding!

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