Serves: 32
Total Calories: 156
1. Heat oven to 325°. Grease and flour the bottom of a 13 x 9 x 2-inch baking pan.
2. To make cookie layer, beat cake mix, melted butter, creme de menthe, and egg yolks in a large bowl with electric mixer on medium speed (batter will be stiff). Press evenly in bottom of prepared pan. Sprinkle evenly with chocolate chips and nuts. Press lightly into dough.
3. To make meringue, beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted. On low speed, gradually beat in brown sugar and marshmallow creme. On high speed, beat until stiff, glossy peaks form. Spread meringue over batter, carefully covering chocolate chips and nuts, so meringue touches sides of pan. Bake 40 to 45 minutes until golden brown. Cool on a wire rack. Cut into bars with a hot, wet knife.
* Weight of package may vary slightly with the brand.
This Mint Chocolate Macadamia Meringues recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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