We love Margie!

Today we are taking a detour from our beloved P-Dub recipes. Instead, we are sharing with you a recipe we have ingested since we could eat solid food.

This recipe comes from Lou's mom, Margie. Margie has always called this dessert Chocolate Chip Bars. But - over the years of cousin get-togethers, Jo renamed them Margie Bars. It is not only a technically correct title, it is also a very endearing title. Margie always had a pan of her bars ready, awaiting the arrival of Jo's family whenever they would visit. They are now a family tradition. We hope you enjoy them as much as we do!

Our friend, Al, helped us make the Margie Bars. On the same day as the enchilada debacle. What a dear Al is.

She started by creaming together both brown and granulated sugars and shortening. If you prefer not to use shortening, butter will suffice, although shortening is the way to go. We're just sayin'.

Then add vanilla and eggs. This was beaten into the sugar mixture.

At this point, the mixture should look a little somethin'-somethin' like this.

Next, Al sprinkled in flour, salt and baking powder. The dry ingredients were combined with the wet ingredients.

Margie always uses semi-sweet chocolate chips. We've also tried white chocolate chips and chopped pecans for a little zip of variation.

The mixture is then spread evenly in a greased 9x13 baking dish or two 8x8 dishes. Bake at 350 degrees for 20 minutes.

Bake to a golden goodness.

Margie Bars are served best (like the majority of our desserts) a la mode.

Margie Bars

1/2 c. sugar
1 c. brown sugar
3/4 c. shortening
2 eggs
1 tsp. vanilla extract
1-1/2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
6 oz. (or more) semi-sweet chocolate chips

Cream sugars and shortening together; then add eggs and vanilla; beat. Add flour, baking powder and salt (if too thick, add milk). Bake in a greased 9x13 baking dish. Bake at 350 degrees for 20 minutes.

Happily full,