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@idhttps://12tomatoes.com/#website
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name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
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headline
nameMississippi Delta Bar
descriptionBetty Crocker knew her way around a good bar cookie and this one is by far my favorite!
urlhttps://12tomatoes.com/mississippi-delta-bar
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Makes 12 bars
Course: Dessert
Cuisine: American
Allergen(s): Gluten, Milk, Gluten, Milk
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Mississippi Delta Bar

These pecan stuffed chocolate chip cookie bars originate from Betty Crocker, but without the chocolate chips. It's a delicious dessert bar recipe that needs to be at your holiday cookie exchange.

Mississippi Delta Bar

4.6 from 9 votes
Course: dessert
Cuisine: American
Servings: Makes 12 bars
Author: Dom Ruane

For cookie base:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips

For topping:

  • 3 egg whites
  • 1 cup brown sugar
  • 3/4 cup chopped pecans

Preparation

  1. Preheat the oven to 325°F and line the bottom and sides of a 9x13-inch baking dish with parchment paper.
  2. In a large bowl using a hand mixer, cream together the butter and granulated sugar until light and fluffy.
  3. Add egg yolks, salt, and vanilla until combined.
  4. In a mesh sieve over the bowl, sift the flour and baking powder in and beat on low until batter is combined, scraping the bowl as needed.
  5. Stir in the chocolate chips, then transfer the mixture into the bottom of the prepared dish and press using your hands or a spatula. Set aside while we make the topping.
  6. For the topping, beat the egg whites in a clean bowl using a hand mixer until frothy and starting to thicken.
  7. While mixing, add the brown sugar 1/4 cup at a time while you continue mixing.
  8. Continue beating until stiff peaks form and fold in the chopped pecans.
  9. Spread the egg whites over the base mixture evenly, making figurate motions for decoration.
  10. Bake for 30 - 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let it cool completely.
  11. Remove the cookie from the 9x13 onto a cutting board and slice into squares.
  12. Enjoy!