Preheat oven to 350F. Cream butter with 1 cup granulated sugar and 1 cup dark brown sugar until thoroughly mixed. Add egg yolks and water, mixing well. In a separate bowl, sift dry ingredients together, except for brown sugar for meringue. Stir into creamed mixture. Press mixture into a large, 11x15 inch greased baking pan with high sides. Sprinkle top with chocolate morsels and chopped pecans.
Beat egg whites until stiff peaks form. Stir in 2 cups of brown sugar for meringue, gradually. Spread this meringue lightly over chocolate chips and pecans, sealing it to the sides of the baking pan. This must be done with a wet spoon or, more easily, with clean, wet hands. Go slowly!
Bake at 350F for about 1 hour or until the meringue is lightly browned. Cool completely and cut into 2 inch bars. Refrigerate in an airtight container to retain freshness.
Yields: Approximately 2 dozen large bars.
Cajun Country -- New Iberia, Louisiana