CAKE:

1 c. soft butter
1/2 c. brown sugar
1/2 c. white sugar
3 egg yolks
1 tbsp. cold milk
1 tbsp. vanilla
2 c. sifted flour
1/4 tsp. salt
1/4 tsp. baking soda
1 (6 oz.) pkg. chocolate chips

Cream shortening and brown and white sugars. Add egg yolks and beat well. Add cold milk and vanilla alternately with dry ingredients. Spread evenly in well greased 11 x 16 inch pan. Sprinkle with chocolate chips. Set aside.

MERINGUE TOPPING:

3 egg whites
1 c. brown sugar
1 c. chopped pecans

Beat egg whites until stiff; add brown sugar gradually. Fold in pecans carefully. Spread meringue topping over cookies and bake at 350 degrees for 25 minutes. Cool before cutting. Makes 4 - 4 1/2 dozen 1 inch bars.