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Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Choc-Oat Chip Meringue Bars
An Delicious Bar Cookie!

2-1/2 c. firmly packed brown sugar, divided
1 c. Shedd’s Spread Country Crock Spreadable Sticks
3 eggs, separated
1 t. vanilla
1 1/2 c. Quaker oats (quick or old fashioned, uncooked)*
1 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1 c. semisweet chocolate chips
3/4 c. shredded coconut
3/4 c. chopped pecans
*If using old fashioned oats, add additional 2 tablespoons flour.

Heat oven to 350°F. Generously spray 15-1/2 x 10-1/2 x 1-inch jelly roll pan with no-stick cooking spray.

Beat 1-1/2 cups brown sugar, spread, egg yolks and vanilla in large bowl with electric mixer on medium speed until well blended. Add combined oats, flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in chocolate chips.

Spread evenly onto bottom of pan. Sprinkle with coconut. Bake 25 minutes. Remove to wire rack; leave oven on.

Beat egg whites (at room temperature) in clean dry bowl with electric mixer on high speed until foamy. Gradually add remaining 1 cup brown sugar beating until stiff peaks form. Gently fold in pecans. Spread meringue evenly onto warm cookie layer.

Return pan to oven. Bake 15 minutes until meringue is light brown. Cool bars completely in pan on wire rack.

Cut into 1-1/2-inch squares with thin, wet knife. Store tightly covered at room temperature.

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All materials are courtesy of Quaker Oats and Shedd’s Spread Country Crock Spreadable Sticks.

Published in the December 7, 2005 issue of Farm World.