These Chocolate Halfway Bars feature a chewy blondie-style base studded with chocolate chips, finished with a lightly browned brown-sugar meringue on top. The result is a delightful combination of chewy, crunchy, and sweet textures in every bite.
I have a soft spot for chocolate chips. Sometime after noon (I promise I have limits!), I’ll snack on a few semi-sweet chips throughout the afternoon—little pockets of chocolate bliss. My fiancé suggests I just buy a chocolate bar, but for a baker, having chips on hand means I can whip up something special at a moment’s notice. Discovering this recipe for Chocolate Halfway Bars made me grateful I always keep a bag of chips nearby.
While browsing my favorite Good Housekeeping Cookbook (1955 edition), I found a nostalgic recipe for Chocolate Halfway Bars. These unique bars have a blondie-like base with pockets of melted chocolate, topped with a brown-sugar meringue that bakes to a golden finish. They’re wonderfully different — rich, sweet, and texturally interesting.
A couple of practical notes: these bars don’t travel well and they lose some appeal after a day. They’re best enjoyed the same day they’re baked, once cooled. The meringue layer delivers a satisfying mix of chewy interior and crunchy edges, while the blondie base is delicious on its own. It’s surprising these bars aren’t more common today — they deserve a spot next to other classic traybakes at modern gatherings.
Chocolate Halfway Bars
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Ingredients
- 1 cup sifted all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup soft shortening
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 egg, separated
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons water
- ½ cup semisweet chocolate chips (author often uses 1 cup)
- ½ cup packed brown sugar (for meringue)
Instructions
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Preheat the oven to 375°F and grease a 12” x 8” x 2” baking dish. An 8” square pan can be used for thicker bars. Lining the pan with parchment makes cleanup easier, especially with meringue.
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Sift together the flour, salt, baking soda, and baking powder; set aside.
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Cream the shortening with the granulated and ¼ cup brown sugar until light and fluffy. Mix in the egg yolk, water, and vanilla, then thoroughly blend in the dry ingredients. Press the dough into the prepared pan and sprinkle the chocolate chips evenly over the surface.
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Beat the reserved egg white until still, then gradually add the remaining ½ cup brown sugar and continue beating until glossy and slightly stiff. Spread the meringue over the chocolate chips. Bake for about 25 minutes, or until the top is golden and set. Cut into bars while warm and allow to cool completely before serving.
Nutrition
