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These Chocolate Halfway Bars have a chewy blondie base covered in chocolate chips then baked with a meringue on top! Chewy, crunchy and sweet!

Chocolate Halfway Bars stacked

I have a chocolate chip habit. Starting at Noon (never before, I have self-restraint!) I will eat a few semi-sweet chocolate chips here and a few there. Punctuating my day with a few morsels of chocolate bliss! My fiancé thinks that I should just buy a chocolate bar and be done with it, but where is the fun in that? Plus, as a baker, I always need to have chocolate chips on hand so I can whip something up at a moments notice! I shudder to think what would have happened if I had found this recipe for Chocolate Halfway Bars and hadn’t had any chocolate chips on hand!

Chocolate Halfway Bars cracked top
Seven Layer Bars Stacked.
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Several weeks ago I was thumbing through my favorite Good Housekeeping Cookbook 1955 edition for a dessert that I had never seen before, and I happened upon Chocolate Halfway Bars. These strange confections have a blondie-like base with gooey chocolate chips and a meringue cooked to perfection over top. They were so deliciously different it had me wondering, “What is halfway about them? Certainly not taste!”

Chocolate Halfway Bars sliced on black surface
Chocolate Halfway Bars interior details

There are some drawbacks to this sinfully sweet dessert: they do not travel well and they do not taste as good the next day. They are best when cooled and served the same day they are baked. The meringue is the perfect balance of chewy and crispy and the blondie base is delicious all by itself!
It’s strange that these Chocolate Halfway Bars are not as widely popular as they were half a century ago. The sweet treat certainly deserves a place {next to their friends Seven Layer Bars and Almond Bars} at the modern American table!

Chocolate Halfway Bars one piece
Chocolate Halfway Bars stacked wooden background
Chocolate Halfway Bars stacked melted chocolate
5 from 2 ratings

Chocolate Halfway Bars

These Chocolate Halfway Bars have a chewy chocolate chip blondie base baked with a brown sugar meringue on top! Chewy, crunchy and sweet!
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
Servings: 16 Bars


Makes: 8 x 13inch rectangle2inch height


  • Preheat oven to 375°F and grease a 12”x8”x2” baking dish. I used an 8” square because I like thicker bars, and I lined my baking dish with parchment because meringue can be a challenge to clean. It’s your call.
  • Sift flour, salt, soda, and baking powder and set aside.
  • Mix shortening with sugars until very light and fluffy. Add egg yolk, water, vanilla; mix well. Thoroughly mix in flour mixture. Pat into baking dish and top with chocolate chips.
  • Beat egg white until still; gradually beat in ½ cup brown sugar. Spread over chocolate. Bake in prepared dish for 25 minutes or until done. The top will be golden. Cut into bars while warm. Cool completely.


Calories: 174kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 48mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 18IU | Calcium: 22mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 174
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Chocolate Halfway Bars Moody
Chocolate Halfway Bars Purple Border

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


  1. 5 stars
    I used to make these with my grandmother when we baked back in the early 70’s! I still have the cookbook: Good Housekeeping’s Cookie-jar cookbook! The print is little and I have made little notes in it, so I’m printing this so I can see it better. 50 years later and I still love them and my niece asks for them every year at Holidays. The chocolate is in middle (halfway!), so I think that is why they’re called Chocolate halfway bars.

    1. Hi Cindy! Thank you so much for telling me about making these with your Grandmother, it made my day! So happy you can continue on the tradition. Happy holidays to you and yours!

  2. I like your blog, thanks for sharing. I love this information you shared with us. I am waiting for your next post. Keep it up.

  3. My mother has made chocolate have -way bars since 1958 for my brothers and me and for holidays. I have served them to friends throughout the US and Germany during my USAF career. I consider this desert the best. Mom still makes them today at 86 years old.

  4. My mother made these when we were kids, and my sisters made them for our children. So delicious. They are wonderful the next day if you microwave for just a few seconds.

    1. I forgot to mention that we always called them “Barf Bars” (affectionately) because we would eat so many we would feel sick. They are so delicious, and everyone loves them.