Raspberry-Chocolate Meringue Squares

• 3 large egg whites, divided
• 1/4 cup butter, softened
• 1/4 cup confectioners' sugar
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/2 cup seedless raspberry jam
• 3 tablespoons miniature semisweet chocolate chips

1. Preheat oven to 350u0b0. Place two egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in remaining egg white; gradually add flour to creamed mixture, mixing well.
2. Press into a greased 8-in. square baking pan. Bake 9-11 minutes or until lightly browned. Increase oven setting to 400u0b0.
3. With clean beaters, beat reserved egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread jam over crust; sprinkle with chocolate chips. Spread meringue over top.
4. Bake 8-10 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack.

egg whites, butter, confectioners, flour, sugar, seedless raspberry jam, chocolate chips

Taken from www.tasteofhome.com/recipes/raspberry-chocolate-meringue-squares/ (may not work)