CHOCOLATE TOFFEE BARS

    For the bottom layer, cream 1/2 cup butter (one stick) with 
1/4 cup each of white sugar and brown sugar.  When very fluffy, 
beat in 1 egg yolk, 1/2 tablespoon tap water, and 1 teaspoon 
vanilla.  Mix in 1 cup all-purpose flour which has been sifted 
with 1/4 teaspoon each of salt and baking soda, and 1/2 teaspoon 
baking powder.
    Spread into a 12-by-8-inch baking pan, or a 2-quart oblong 
Pyrex dish.  Over the top spread, evenly scatter contents of a 
small package (6 oz.) chocolate chips.  Beat 1 egg white until 
stiff, then gradually add 1/2 cup brown sugar.  Spread this 
evenly over tops of chips.  If it doesn't quite reach to edges, 
don't worry, as it will spread slightly during baking.
    Bake at 335 degrees for about 25 minutes, or until meringue 
turns golden.  Let set a bit, but cut into squares while still 
 warm.  Cookies are better next day.