Irresistible Chocolate Halfway Bars: A Timeless Treat from a Vintage Cookbook
Prepare to be enchanted by a dessert that’s as unique as it is delicious: Chocolate Halfway Bars. These delightful confections feature a rich, chewy blondie base, generously studded with melted chocolate chips, all crowned with a perfectly baked, light meringue. The result is an extraordinary blend of textures and flavors – a symphony of chewy, gooey, and crunchy sweetness that promises an unforgettable experience. This isn’t just a recipe; it’s a rediscovery of a vintage gem, a testament to the enduring appeal of classic American baking.
Every baker has their quirks, and mine undoubtedly revolves around chocolate chips. It’s a delightful, almost ritualistic habit: starting precisely at noon (a self-imposed rule, of course!), I find myself reaching for a few semi-sweet chocolate morsels. These little bursts of cocoa bliss punctuate my day, offering small, sweet escapes. My fiancé often suggests I simply buy a chocolate bar, but where’s the fun in that? As a dedicated baker, I always need a ready supply of chocolate chips. They’re my emergency baking stash, ensuring I can whip up something wonderful at a moment’s notice. The very thought of stumbling upon a recipe as captivating as these Chocolate Halfway Bars and not having a single chocolate chip on hand sends a shiver down my spine! Thankfully, my well-stocked pantry prevented such a culinary catastrophe.
My journey to discovering these remarkable Chocolate Halfway Bars began several weeks ago, while I was indulging in one of my favorite pastimes: thumbing through my cherished 1955 edition of the Good Housekeeping Cookbook. I was on a quest for a dessert that was truly novel, something I hadn’t encountered before. And there it was, tucked away between classic pies and cookies – the Chocolate Halfway Bars. These confections immediately piqued my interest with their unusual structure: a rich, blondie-like base, generously studded with gooey chocolate chips, perfectly complemented by a delicate meringue baked right on top. The unique combination of textures and flavors was so distinct and utterly delicious that it left me pondering, “What exactly is ‘halfway’ about them? It certainly can’t be their taste, which is wholly exceptional!”
While these sinfully sweet Chocolate Halfway Bars are undeniably a delight, they do come with a couple of minor considerations. They aren’t the best travelers, and their exquisite taste diminishes slightly by the next day. These bars truly shine when cooled and served on the very same day they are baked. This is when the delicate meringue reaches its peak, offering that perfect balance of chewy resilience and crisp fragility. Meanwhile, the blondie base, with its rich, buttery notes and tender crumb, is a delicious treat all on its own. The combination of these freshly baked elements creates a dessert experience that is simply unparalleled.
It’s rather curious that these Chocolate Halfway Bars, despite their exceptional qualities, aren’t as widely celebrated today as they were over half a century ago. This sweet treat certainly deserves a prominent place on the modern American dessert table, standing proudly alongside their beloved kin like Seven Layer Bars and Almond Bars. Perhaps it’s time to reintroduce this forgotten classic, allowing a new generation to fall in love with its unique charm and irresistible flavor profile. Imagine serving these at your next gathering – the golden meringue topping, the rich chocolate aroma, and the perfect blend of textures will undoubtedly spark conversations and delight every palate.
Unveiling the Layers: What Makes Halfway Bars So Special?
The magic of Chocolate Halfway Bars lies in their ingenious construction. Each component plays a crucial role in creating the overall harmonious experience. Let’s delve into what makes these bars a true stand-out dessert:
- The Blondie Base: This isn’t just any base; it’s a classic blondie – buttery, brown sugar-sweet, and wonderfully chewy. It provides a sturdy yet tender foundation that perfectly complements the rich chocolate and airy meringue. The slight caramel notes from the brown sugar in the blondie add depth to the overall flavor profile.
- Gooey Chocolate Chips: Embedded within the blondie, the semi-sweet chocolate chips melt into pockets of pure indulgence during baking. They offer a delightful contrast to the sweetness of the blondie and the lightness of the meringue, providing that essential chocolatey punch.
- The Meringue Topping: This is where the “halfway” mystery truly comes alive. A light, airy, and slightly crisp meringue forms the crown of these bars. Made with egg whites and brown sugar, it bakes to a beautiful golden hue, adding a delicate crunch that gives way to a soft, marshmallow-like chew. It’s an unexpected yet brilliant addition that elevates these bars beyond a simple blondie.
Tips for Perfect Chocolate Halfway Bars
To ensure your Chocolate Halfway Bars turn out perfectly, here are a few tips:
- Sifting is Key: Don’t skip sifting the dry ingredients for the blondie base. This ensures a light, even texture and prevents lumps.
- Room Temperature Ingredients: For a smoothly emulsified batter, ensure your egg yolk and shortening are at room temperature.
- Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can lead to tough bars.
- Meringue Mastery: When beating the egg white for the meringue, make sure your bowl and whisk are absolutely clean and grease-free. Any trace of fat can prevent the egg white from whipping up properly. Gradually adding the brown sugar helps create a stable, glossy meringue.
- Baking Dish Choice: The original recipe calls for a 12″x8″x2″ dish, but as noted, using an 8″ square pan yields thicker, more substantial bars. Lining your baking dish with parchment paper is highly recommended, as meringue can be a bit sticky and challenging to clean otherwise. This makes for easy removal and serving.
- Cooling is Crucial: Although the recipe suggests cutting while warm, allowing the bars to cool completely is vital for the meringue to set properly and for the bars to firm up, making them easier to handle and ensuring the best texture.
- Serving Fresh: Seriously, these are best on the day they’re made. Plan to bake them close to when you intend to serve them for the ultimate flavor and texture experience.
These detailed steps and considerations will help you recreate the authentic, delightful experience of these vintage Chocolate Halfway Bars.
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 brown sugar packed
- 1 egg separated
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons water
- ½ cup semisweet chocolate chips I used 1 cup because a ½ seemed so scant!
- ½ cup brown sugar packed
Instructions
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Preheat oven to 375°F and grease a 12”x8”x2” baking dish. I used an 8” square because I like thicker bars, and I lined my baking dish with parchment because meringue can be a challenge to clean. It’s your call.
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Sift flour, salt, soda, and baking powder and set aside.
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Mix shortening with sugars until very light and fluffy. Add egg yolk, water, vanilla; mix well. Thoroughly mix in flour mixture. Pat into baking dish and top with chocolate chips.
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Beat egg white until still; gradually beat in ½ cup brown sugar. Spread over chocolate. Bake in prepared dish for 25 minutes or until done. The top will be golden. Cut into bars while warm. Cool completely.
Nutrition
