When I say Chocolate Strawberry Meringue bars, yes it has 3 layers on top of a chocolate cookie base. I went through many sites looking for a cookie bar recipe but I was not so tempted of the different ingredients that was used in cookie bars. A lot of the cookie bars call for condensed milk which I thought might not be healthy. So to make it a healthier bar, I took multiple recipes and tweaked to make this recipe.
My initial thought was using raspberry preserves. Well, then a thought came to my mind – don’t we all love chocolate dipped strawberries? Then why not make a cookie bar similar to it – strawberry preserves with chocolate chips. For the chocolate chips part, I mixed milk chocolate and bittersweet chocolate equal parts. But if you want a sweeter version, you can use milk chocolate entirely.
For this recipe I have added pictures of the cookie bar before and after being baked to give an idea of how the top layer looks like. Sprinkle the slice almonds gently and don’t press it into the meringue layer. I made this for one of my friend who had a spring party and it was a hit. This became one of my favorite recipes and my husband who does not like chocolate bars loved it so much and I got a lot of good compliments. Hope you will enjoy this recipe too.
For the Cookie Base:
- 4 oz/ ½ cup unsalted butter, at room temperature
- 2 oz icing sugar
- 1 oz cocoa powder
- Pinch of salt
- 1 teaspoon vanilla essence
- 1 teaspoon almond essence
- 4 oz all-purpose flour
For the Topping:
- 5 oz/ ½ cup strawberry preserves
- 1 tablespoon water at room temperature
- ½ cup milk chocolate chips
- ½ cup bittersweet chocolate chips
For the Meringue Layer:
- 1 ½ cups finely ground almonds/almond meal
- 4 egg whites at room temperature
- Pinch of salt
- ¾ cup castor sugar
- ½ teaspoon almond essence
- ½ cup flaked/sliced almonds
- Preheat oven to 325 F. Line a 9 x 13-inch baking pan with aluminum foil and grease with butter.
- Beat together butter, icing sugar, cocoa, salt until well combined. Add almond essence and vanilla essence and mix well. Now beat in the flour to make a crumbly dough. The dough might be slightly sticky. Since I used a hand mixer, it would not work once I added the flour. So, I used a spatula to mix it into a dough.
- Turn the dough into the baking pan and press the dough to cover the entire pan. Smooth it with a back of a measuring cup or by pressing with a plastic paper (I used a Ziploc bag where I put my hand inside and pressed as if I am using a glove). Prick dough with fork at multiple places on the baking pan and bake for 20 minutes.
- Remove baking pan from the oven. Increase the temperature to 375 F
- Combine strawberry preserves and water and mix well until combined with a spoon
- Spread the strawberry mixture evenly over the baked cookie crust
- Sprinkle the milk chocolate chips and bittersweet chocolate chips evenly over the strawberry preserves.
- To make the toping, beat egg whites until frothy. Stir in salt, sugar, almond essence and ground almond and beat until smooth.
- Pour the egg mixture over the sprinkled chocolate chips. If any chocolate chips are visible above the egg mixture, gently push them below the egg mixture
- Sprinkle with sliced almonds and bake for about 25 minutes or until the top is golden and puffed.
- Cool in tin to room temperature and cut into squares or bars.