½teaspoonsalt, use a scant teaspoon (omit if using salted butter or margarine)
1cupsemi-sweet chocolate chips6 oz
Topping:
1largeegg white
½cuppacked brown sugar
¼teaspoonvanillaoptional -- my add-in
Instructions
Preheat oven to 350 degrees F. Line an 8 inch pan with nonstick foil.
Cream butter and both sugars. Beat in the egg yolk and vanilla and water; mix well.
Combine the next four ingredients (flour, soda, powder and salt); gradually add to creamed mixture. Spread in pan. Sprinkle with chips and pat them lightly into the dough.
Prepare topping: Beat egg white in a mixing bowl just until stiff peaks begin to form. Gradually add brown sugar beating on high until stiff peaks form. Beat in vanilla if using. Spread evenly over chips.
Bake at 350 degrees F for 25- minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Store in the refrigerator or freeze. The meringue will not get rock hard, but the freezer should keep them fresh.