MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Betty Crocker Delta Bars
Categories: Cookies, Snacks, Nuts
Yield: 24 servings
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1/4 c Shortening
1/4 c Butter: softened
1 c Granulated sugar
3 Egg yolks; room temperature
1 ts Vanilla extract
1 1/4 c A-P flour
1 ts Baking powder
1/2 ts Salt
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3 Egg whites; room temperature
1 c Brown sugar; packed
3/4 c Pecans; chopped, toasted
Set the oven @ 350 F/175 C.
Cut a piece of parchment paper to fit the bottom and sides of a
9x13" pan. Spray the pan with nonstick spray, then press the
parchment paper into the pan.
Cream the shortening, butter and granulated sugar in the bowl of a
stand mixer until light and fluffy. Beat in the egg yolks, then add
the vanilla extract. Combine the flour, baking powder and salt in a
separate bowl, then add the dry mixture to the batter. Mix on low,
scraping the bowl once or twice, until everything is combined.
Use a spatula or your fingers to press the batter into the lined
pan, making an even layer across the bottom.
Clean and dry your stand mixer bowl and whisk attachment well -
it's one of our secrets for a successful meringue! Add the egg
whites to the bowl; beat them on high speed with the whisk
attachment until they're very frothy and beginning to thicken. Let
the mixer run on medium-low while you add in the brown sugar 1 tb
at a time. Don't rush this step; just sprinkle in each tb of brown
sugar, then wait until it's completely mixed in before adding the
next one.
Once all the sugar is in, increase the mixer speed and beat the
meringue until stiff peaks form. Sprinkle in the toasted pecans,
and carefully fold them in so that you don't lose too much volume
in the meringue.
Spoon the meringue over the batter in the pan, and lightly spread
it to reach all the edges. Use your spoon to add decorative swirls
to the meringue.
Place the pan in the oven and bake for 25-30 minutes, until the
meringue is golden-brown in color. Let the bars cool in the pan on
a cooling rack. Use the parchment edges to lift them from the pan,
then slice them into 24 pieces. Store your Delta Bars in an
airtight container for up to five days.
Note: The recipe is adapted from the original recipe published in
Betty Crocker's Cooky Book and uses more egg whites to create a
thicker layer of meringue topping.
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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