Peppermint Meringue Bars

These Christmas inspired bars are great for the holidays and Santa is sure to love them.

Ingredients:

• Base
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, firmly packed
• 2 large egg yolks
• 1 teaspoon peppermint extract
• 2 1/4 cups Peppermint Crunch Baking Chips*
• Topping
• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon peppermint extract

Directions:

Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch metal baking pan with parchment paper or spray it with flour added baking spray. In a small bowl, combine the flour, the baking soda and the salt. Whisk to blend and set aside. In a large mixing bowl, beat the butter with both sugars until light and fluffy. Add the egg yolks and 1 teaspoon extract. Gradually mix in flour mixture until just blended. Pat the mixture onto the bottom of the prepared pan. Sprinkle with chips and pat lightly. Set aside. In a large mixing bowl, use the whisk attachment to beat the egg whites to soft peaks. Gradually add 1 cup of granulated sugar, 2 tablespoons at a time, until stiff peaks form, about 4 to 6 minutes. Beat in 1 teaspoon of peppermint extract. Spread evenly over chips. Bake until top is golden brown, about 25 to 30 minutes. Remove from oven, set pan on a rack and cool completely. Cut into bars or squares of desired size. Store in refrigerator. * Peppermint Crunch Baking Chips is a seasonal item made by Andes. Alternately, coarsely chopped hard peppermint candy may be substituted.

Number of Servings: 8 - 10