MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Betty Crocker Delta Bars
Categories: Cookies, Snacks, Nuts
Yield: 24 servings

MMMMM----------------------------BASE---------------------------------
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

MMMMM--------------------------TOPPING-------------------------------
3 Egg whites; room temp
1 c Packed brown sugar
3/4 c Chopped. toasted. pecans

Set the oven @ 350ºF/175ºC.

Cut a piece of parchment paper to fit the bottom and
sides of a 9" X 13" 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 one tablespoon at a
time. Don’t rush this step; just sprinkle in each
tablespoon 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.

Makes: 24 bars

RECIPE FROM: https://www.tasteofhome.com

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