Known by many names, these irresistible bars start with a tender, buttery cookie crust, generously studded with chocolate chips, and crowned with a light, chewy, and marshmallow-like meringue layer.

Scripture Bars: A Timeless Treat with a Chewy Meringue Topping

It seems I’ve been living under a culinary rock for far too long, completely unaware of the magnificent dessert phenomenon known as “Scripture Bars.” While you might recognize them as Mud Hen Bars, Halfway Cookies, or perhaps the more descriptive Chocolate Chip Cookie Meringue Bars, to me and my family, they will forever be cherished as Scripture Bars.

These delightful bars, it turns out, have graced the pages of countless church cookbooks and spiral-bound family reunion recipe collections for at least the past five decades. My belated introduction left me with a distinct feeling of having missed out on a truly beloved classic – either my community’s cookbook initiatives were less robust, or I simply wasn’t paying attention!

My journey to discovering these gems began when I ‘borrowed’ (with permission, of course!) an incredible extended family cookbook from my dear friend, Deb. Flipping through its well-loved pages, brimming with generations of culinary traditions, I stumbled upon this intriguing recipe.

The Heartwarming Origin of Scripture Bars

When I inquired about these particular bars, Deb shared a heartwarming story: her mother had contributed the recipe, a family staple made for years, often enjoyed during their cherished family scripture reading sessions. This lovely tradition gave birth to their sweet and meaningful name, “Scripture Bars.” The thought of such a tender memory, interwoven with the act of baking and sharing, made me an instant fan. Deb’s enthusiastic praise sealed the deal, and my self-control, as usual, evaporated. I knew I had to bake them, and indeed, I did—that very same day!

A Symphony of Sweetness and Texture: What Makes Them Irresistible

Unlike any other bar dessert I’ve encountered, Scripture Bars offer a truly unique sensory experience. Imagine a perfectly tender, lightly sweet cookie crust forming the foundation. Scattered within are delightful chocolate chips, adding bursts of rich flavor. But the real star of the show is the topping: a wonderfully chewy, marshmallow-like meringue that transforms each bite into pure bliss. The contrast in textures – the yielding cookie, the melting chocolate, and the airy, yet substantial, meringue – is what truly captivates. With every bar (or “time,” as I politely correct myself after the tenth bite), I found myself wondering where these incredible treats had been all my life.

Their distinctiveness and undeniably delicious flavor make them a culinary must-try. Regardless of what you call them, experiencing these bars at least once is highly recommended. I even reduced the sugar content in the recipe by half, and they were still perfectly sweet. In fact, I particularly loved how the sweet, airy marshmallow topping beautifully complemented the delicate, subtly sweet cookie base, especially with the added sweetness from the chocolate chips and marshmallows themselves. It’s a match made in dessert heaven!

Beyond the Recipe: A Quest for Lost Culinary Treasures

This delightful discovery has ignited a new quest within me: to unearth every family and church cookbook out there. Who knows what other incredible, forgotten recipes are waiting to be found? The thought of all the culinary treasures I might have been missing is a powerful motivator. I simply despise feeling left out of such delicious traditions!

One Year Ago: Death by Chocolate 7-Layer Bars
Two Years Ago: How to Cook Perfect Brown Rice
Three Years Ago: Chocolate Nutella {2-Minute} Mug Cake

Scripture Bars {Cookie Bars with Marshmallow Meringue Topping}

Yield:

24
Bars (9X13-inch pan of bars)

Prep Time:

15 minutes
mins

Cook Time:

30 minutes
mins

Total Time:

45 minutes
mins

5 star (1 rating)

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Ingredients

Crust:

• ½ cup
  (113 g)
  salted butter, softened
• ½ cup
  (106 g)
  granulated sugar
• 3
  
  egg yolks, save the whites for later in the recipe
• 1 teaspoon
  
  vanilla extract
• 1 ½ cups
  (213 g)
  all-purpose flour
• ½ teaspoon
  
  salt
• 1 teaspoon
  
  baking powder

Toppings:

• 1 cup
  (170 g)
  chocolate chips
• 1 cup
  
  mini marshmallows

Meringue:

• 3
  
  egg whites
• ½ cup
  (106 g)
  brown sugar

Instructions

• Preheat your oven to 350 degrees F (175 C). Lightly grease or spray a 9×13-inch baking pan with cooking spray and set it aside. This prepares the pan for an easy release of your delicious bars.
• In a large mixing bowl, using an electric mixer (either handheld or stand mixer), cream together the softened salted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Next, beat in the egg yolks and vanilla extract until they are fully incorporated and the mixture is smooth. Gradually add the all-purpose flour, salt, and baking powder, mixing on low speed until a soft dough forms and just comes together. Be careful not to overmix to ensure a tender crust.
• Evenly press the prepared dough into the bottom of your greased 9×13-inch pan. You can use your fingers or the back of a spoon for this. This forms the delicious cookie base for your bars.
• Generously sprinkle the chocolate chips and mini marshmallows over the entire surface of the pressed cookie dough. These will melt into gooey pockets of goodness.
• In a separate, very clean bowl, using your electric mixer (ensure beaters are clean and dry), beat the reserved egg whites until soft peaks begin to form. Initially, they will appear foamy, then gradually turn white and thicken. Once soft peaks are achieved, slowly add the brown sugar, a tablespoon at a time, continuing to beat until stiff, glossy peaks form. This indicates your meringue is ready.
• Carefully dollop spoonfuls of the egg white mixture over the chocolate chips and marshmallows. Using an offset spatula or a thin knife, gently spread the meringue as evenly as possible over the toppings. Don’t worry if some chocolate chips and marshmallows peek through; a rustic look is perfectly charming and delicious.
• Bake in the preheated oven for 25-30 minutes, or until the meringue topping is beautifully golden brown and set in the middle. The meringue should feel slightly firm to the touch.
• Allow the bars to cool completely in the pan on a wire rack before cutting. This is crucial for clean slices and for the meringue to set properly. For easier and neater cutting, run a sharp knife under hot water, wipe it dry, and then make your cuts. Repeat for each cut as needed. Enjoy your homemade Scripture Bars!

Author:
Mel

Course:
Dessert

Cuisine:
American

Method:
Bake

Serving:
1
Bar

,

Calories:
137
kcal

,

Carbohydrates:
20
g

,

Protein:
2
g

,

Fat:
6
g

,

Saturated Fat:
4
g

,

Cholesterol:
36
mg

,

Sodium:
112
mg

,

Fiber:
1
g

,

Sugar:
13
g

Recommended Products

9X13-inch Metal Baking Pan

Electric Hand Mixer

Measuring Cups

Recipe Source: Lovingly adapted from Deb’s mom (two of the loveliest people I know!), a true testament to the power of shared family recipes.