Serves: 70
Total Calories: 80

2 cups flour
1/2 teaspoon salt
1 cup vegetable shortening solid
1/2 cup sugar
1 1/2 cups brown sugar packed
2 eggs yolk
1 tablespoon water
1 teaspoon vanilla extract
1 (6-ounce) package semi-sweet chocolate chips
2 eggs white
3/4 cup walnuts ground

Preheat oven to 375°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a small bowl, mix flour and salt set aside.

In a large mixer bowl at medium speed, beat shortening until creamy. Gradually beat in sugar and 1/2 cup of the brown sugar. Add egg yolks and continue beating until light and fluffy. Beat in water and vanilla. Add flour mixture and beat until well blended. Spread batter evenly in pan. Sprinkle with chocolate chips.

In a small mixer bowl at high speed, beat egg whites, until soft peaks form. Reduce speed to low and gradually beat in remaining 1 cup brown sugar. Increase speed to high and beat until fluffy. With a metal spatula, spread egg white mixture over chocolate chips sprinkle with walnuts and pat lightly into meringue. Bake for 20 minutes or until meringue is set and dry on top. Cool in pan on a wire rack at least 2 hours.

Cut into 1 1/2 -inch squares. Best served same day. Lightly cover leftovers and store in a cool place.

Nutritional Facts:

Serves: 70
Total Calories: 80
Calories from Fat: 39

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