By: Becky Hardin
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Studded with chocolate chips and topped with a brown sugar meringue, Halfway to Heaven Bars are simply dreamy. Elevate classic cookie bars with this easy homemade recipe!
Table of Contents
Easy Chocolate Chip Cookie Bars
Homemade halfway to heaven bars are all I need in this world. When I used to live in Florida and traveled home for Christmas, I would hope and pray these chocolate chip cookie bars would be on the menu for the holidays.
A family-favorite recipe, these cookie bars feature a thin layer of cookie dough topped with chocolate chips and a brown sugar meringue. The combination is truly delightful – heavenly, even!
Simple to prep and quick to bake, keep this cookie bar recipe on hand for whenever you need an incredible from-scratch dessert. I love making these bars for cookie exchanges, potlucks, and parties. The crackly meringue topping always impresses a crowd!
Why You’ll Love this Cookie Bars Recipe:
- SIMPLE: Made with basic baking ingredients, this 2-part recipe comes together quickly and easily.
- LAYERED: These bars are a texture lover’s dream with 3 heavenly layers to love – a chewy cookie base, sweet chocolate chips, and a brown sugar meringue.
- A HIT: Whenever I bring a batch of halfway to heaven bars to parties and cookie exchanges, everyone always asks for the recipe. Be prepared!
Give chocolate chip cookie bars an upgrade with this homemade recipe.
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How to Make Halfway to Heaven Bars
You can jump to the recipe card for full ingredients & instructions!
- Make the cookie dough.
- Press the cookie dough into a jelly roll pan.
- Top with chocolate chips.
- Make the brown sugar meringue and spread it on top.
- Bake.
- Cool, slice, and serve.
What are halfway to heaven bars?
Halfway to heaven bars are part cookie, part meringue, and totally decadent! The base of these bars is a layer of cookie dough topped with chocolate chips and fluffy meringue.
What kind of pan should I use?
Bake these bars in a 9×13-inch jelly roll pan. If you don’t have a jelly roll pan, a 9×13-inch baking dish works, too.
Can I use any kind of chocolate chips?
Yes! Use 12 ounces of your favorite kind of chocolate chips (or a combination) – semisweet, milk, dark, mini, or white chocolate chips are all delicious options.
Storage Instructions
Store leftover cookie bars in an airtight container at room temperature for up to 5 days. I don’t recommend freezing these bars as the meringue topping does not freeze and thaw well.
Half Batch
To make a half batch of halfway to heaven bars, simply halve all of the ingredients and follow the recipe as written. Use an 8×8-inch pan and bake at 350°F for 25-30 minutes or until the top is light brown and the meringue is set and cooked.
Serving Halfway to Heaven Bars
A little goes a long way with these bars so even a small serving satisfies a sweet tooth. Typically, I can get about 24 bars out of a single batch – perfect for holiday treats, sharing with neighbors or coworkers, and for family dinners. Easy to make and easy to share!
More Easy Dessert Recipes We Love
- Saltine Cracker Toffee
- Mocha Cookies
- Italian Cream Cake
- Peanut Butter Cup Fudge
Sweeten any day with homemade halfway to heaven bars!
More Bar-Style Desserts to Try:
- Chocolate Chip Peanut Butter Blondies
- Salted Chocolate Cheesecake Bars
- Raspberry Chocolate Coconut Bars
- Snickers Cookie Bars
- Cranberry Bliss Bars
- Homemade Brownies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Halfway to Heaven Bars Recipe
4.42 from 29 votes
Author: Becky Hardin | The Cookie Rookie
Prep: 15 minutes minutes
Cook: 30 minutes minutes
Total: 45 minutes minutes
Serves24 bars
Studded with chocolate chips and topped with a brown sugar meringue, Halfway to Heaven Bars are simply dreamy. Upgrade classic cookie bars with this easy homemade recipe!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour 240 grams
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder 4 grams
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- 2 egg yolks 28 grams, room temperature
- 1 tablespoon water 14 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 12 ounces semisweet chocolate chips 340 grams
For the Meringue
- 2 egg whites 70 grams
- 1 cup brown sugar 213 grams
Recommended Equipment
Kitchen Scale (optional)
Instructions
For the Cookie Dough
Preheat oven to 350°F. Spray a 9×13-inch jelly roll pan or baking pan with nonstick spray. Set aside.
In a medium bowl, whisk the flour, salt, baking soda, and baking powder together. Set aside.
2 cups all-purpose flour, ¼ teaspoon kosher salt, ¼ teaspoon baking soda, 1 teaspoon baking powder
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on high until light and fluffy, about 2 minutes.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the egg yolks, water, and vanilla. Beat well and scrape the sides of the bowl as needed.
2 egg yolks, 1 tablespoon water, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet ingredients and mix just until incorporated.
Transfer the cookie dough to the prepared pan. Press the dough into an even layer.
Evenly sprinkle the chocolate chips on top of the cookie dough. Slightly press the chips into the dough. Set aside while you make the meringue.
12 ounces semisweet chocolate chips
For the Meringue
Add the egg whites to a clean stand mixer bowl. Beat on high until they are almost stiff.
2 egg whites
With the mixer running on high speed, carefully and gradually add the brown sugar. Beat until the egg whites are stiff.
1 cup brown sugar
Spread the brown sugar meringue on top of the chocolate chips.
Bake for 25-30 minutes or until the top is light brown and the meringue is set and cooked.
Transfer the pan to a cooling rack. Allow the bars to cool completely, slice, and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make sure to beat your meringue in a CLEAN mixing bowl. Even a little oil or other residue could ruin your meringue.
- To make a half batch of halfway to heaven bars, simply halve all of the ingredients and follow the recipe as written. Use an 8×8-inch pan and bake at 350°F for 25-30 minutes or until the top is light brown and the meringue is set and cooked.
- A little goes a long way with these bars so even a small serving satisfies a sweet tooth. Typically, I can get about 24 bars out of a single batch – perfect for holiday treats, sharing with neighbors or coworkers, and for family dinners. Easy to make and easy to share!
Storage: Store cookie bars in an airtight container at room temperature for up to 5 days. I don’t recommend freezing these bars as the meringue topping does not freeze and thaw well.
Nutrition Information
Serving: 1bar Calories: 229kcal (11%) Carbohydrates: 33g (11%) Protein: 3g (6%) Fat: 10g (15%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 27mg (9%) Sodium: 64mg (3%) Potassium: 117mg (3%) Fiber: 1g (4%) Sugar: 23g (26%) Vitamin A: 147IU (3%) Calcium: 35mg (4%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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