Halfway Cookie Bars

I have never in my life heard of these cookies.  Not that I'm some kind of walking encyclopedia of baked goods or anything.  As usual, I had to give them a try, and the results are amazing.  I started with this recipe, cut it in half, and swapped out the chocolate filling for chocolate and nutella.  Definitely a brilliant plan, especially when you consider that my oldest Hungry Puppy asks me for Nutella sandwiches all the time. She's kind of a nutella fan.  These cookie bars start with a sugar cookie base, are filled with nutella and chocolate chips, and are topped with a brown sugar meringue.  We can't get enough of them!

Halfway Cookie Bars

1 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup butter, room temperature
1/4 cup granulated sugar
1/2 cup brown sugar, separated
1 egg, separated
1 1/2 teaspoons water
1/2 teaspoon vanilla extract
3 ounces (about 1/3 cup) nutella, softened slightly in the microwave
3 ounces (about 1/2 cup) chocolate chips

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with a length of parchment paper, letting the edges hang over the sides of the pan.  Spray the parchment and edges of the pan lightly with cooking spray.

In a medium bowl, stir together the flour, salt, baking soda, and baking powder.  In a large bowl, cream together the butter, granulated sugar, and 1/4 cup of the brown sugar.  Beat in the egg yolk (reserving the egg white), water, and vanilla extract until well blended.  Add the flour mixture and beat until the mixture is crumbly.  Press the mixture evenly onto the bottom of the prepared pan.

Spread the softened nutella evenly over the cookie layer, then sprinkle the chocolate chips evenly over the top of the nutella.

Place the egg white in a bowl and beat with a mixer until foamy.  Continue to beat the egg white while gradually adding the remaining 1/4 cup brown sugar, until soft peaks form.  Spread the meringue evenly over the chocolate chip/nutella layer.  Place a square of greased parchment paper directly on top of the meringue.  

Bake the cookie bars for about 20 minutes, then remove the parchment and bake for an additional 5 minutes.  Remove the pan from the oven and let cool completely.  Using the parchment paper as handles, lift the bars out of the pan and cut into bars.  Makes 12 to 16 servings. 

Enjoy!  -Cardamommy