Scripture Bars {Cookie Bars with Marshmallow Meringue Topping}

Scripture Bars {Cookie Bars with Marshmallow Meringue Topping} puts egg yolks, vanilla extract and salt at the center of a brownie recipe and finishes in about 45 minutes, enough for 24 Bars (9X13-inch pan of bars).

• Yield 24 Bars (9X13-inch pan of bars)
• Ready in 45 minutes
• Prep 15 minutes
• Cook 30 minutes

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 ( 1170 g ) chocolate chips
• 1 cup mini marshmallows

Meringue

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

Instructions

1. Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch pan with cooking spray and set aside.
2. With an electric mixer (handheld or stand mixer), beat the butter and granulated sugar together until creamy. Add the egg yolks and vanilla and beat again until well-combined. Stir in the flour, salt and baking powder and mix until the dough comes together.
3. Press the dough into the bottom of the prepared pan.
4. Sprinkle the chocolate chips and marshmallows over the top.
5. In a clean bowl beat the egg whites until soft peaks form (they'll be foamy at first and then turn white and thick). Add the brown sugar and beat until stiff peaks form.
6. Dollop the egg white mixture over the top of the bars and using an offset spatula or thin knife, spread as evenly as possible (it's ok if the chocolate chips and marshmallows peek through, it doesn't have to be perfect).
7. Bake for 25-30 minutes until the top of the bars are golden brown and is set in the middle.
8. Let the bars cool completely. For easier cutting, run a sharp knife under hot water, wipe dry and cut.

Cool the pan before you lift the squares.