Halfway to Heaven Bars Recipe

chewy halfway to heaven bars stacked on each other

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bars

Calories: 229kcal

Author: Becky Hardin | The Cookie Rookie

Studded with chocolate chips and topped with a brown sugar meringue, Halfway to Heaven Bars are simply dreamy. Upgrade classic cookie bars with this easy homemade recipe!

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Equipment

Ingredients

For the Cookie Dough

2 cups all-purpose flour 240 grams
¼ teaspoon kosher salt
¼ teaspoon baking soda
1 teaspoon baking powder 4 grams
½ cup unsalted butter 113 grams, room temperature (1 stick)
½ cup granulated sugar 100 grams
½ cup brown sugar 107 grams
2 egg yolks 28 grams, room temperature
1 tablespoon water 14 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
12 ounces semisweet chocolate chips 340 grams

For the Meringue

2 egg whites 70 grams
1 cup brown sugar 213 grams

Instructions

For the Cookie Dough

Preheat oven to 350°F. Spray a 9x13-inch jelly roll pan or baking pan with nonstick spray. Set aside.
In a medium bowl, whisk the flour, salt, baking soda, and baking powder together. Set aside.
2 cups all-purpose flour, ¼ teaspoon kosher salt, ¼ teaspoon baking soda, 1 teaspoon baking powder
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on high until light and fluffy, about 2 minutes.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the egg yolks, water, and vanilla. Beat well and scrape the sides of the bowl as needed.
2 egg yolks, 1 tablespoon water, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet ingredients and mix just until incorporated.
Transfer the cookie dough to the prepared pan. Press the dough into an even layer.
Evenly sprinkle the chocolate chips on top of the cookie dough. Slightly press the chips into the dough. Set aside while you make the meringue.
12 ounces semisweet chocolate chips

For the Meringue

Add the egg whites to a clean stand mixer bowl. Beat on high until they are almost stiff.
2 egg whites
With the mixer running on high speed, carefully and gradually add the brown sugar. Beat until the egg whites are stiff.
1 cup brown sugar
Spread the brown sugar meringue on top of the chocolate chips.
Bake for 25-30 minutes or until the top is light brown and the meringue is set and cooked.
Transfer the pan to a cooling rack. Allow the bars to cool completely, slice, and serve.

Notes

Make sure to beat your meringue in a CLEAN mixing bowl. Even a little oil or other residue could ruin your meringue.
To make a half batch of halfway to heaven bars, simply halve all of the ingredients and follow the recipe as written. Use an 8x8-inch pan and bake at 350°F for 25-30 minutes or until the top is light brown and the meringue is set and cooked.
A little goes a long way with these bars so even a small serving satisfies a sweet tooth. Typically, I can get about 24 bars out of a single batch - perfect for holiday treats, sharing with neighbors or coworkers, and for family dinners. Easy to make and easy to share!

Storage: Store cookie bars in an airtight container at room temperature for up to 5 days. I don't recommend freezing these bars as the meringue topping does not freeze and thaw well.

Nutrition