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Debbie Oscarson of Isanti, MN writes:
"Grandma Cora" was my mom's mom. She had polio when her children were
small and it affected her hands, preventing her from doing any
needlework, but she was one marvelous cook! Nobody ever left Grandma's
house hungry. This recipe is the one my son and both grandsons call
their favorite thing I make.
Grandma Cora's Chocolate Chip Bars
(Cora Momberger, 1911-2004)
Mix together and pat in a 9" x 13" pan:
1 cup of butter
1/2 cup of brown sugar (packed)
1/2 cup of white sugar
1/2 teaspoon of vanilla
3 egg yolks
2 cups of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
Sprinkle and pat down one 6-ounce package of semi-sweet chocolate chips over the crust (you can use more chips if you like more chocolate).
Top with brown sugar meringue. (Beat the remaining 3 egg whites with 1/4 teaspoon cream of tartar until stiff peaks form. Fold in 1 cup of packed brown sugar.) Spread meringue over the chocolate chips.
Bake at 350 degrees for 25-30 minutes.
Jane adds:
The meringue is sweet enough for me with only 1/2 cup of sugar.
Start checking for doneness at 20 minutes.
By the time you can smell the meringue, it will be burning.
I rotate the pan at 10 minutes.
20 minutes is long enough in my spastic oven.
6 ounces of chocolate chips is plenty enough, trust me.
Line the pan with parchment so you can lift the sticky things out.
Cut them into 1" squares after you've removed the entire block from the pan and let it cool at least 15 minutes.