Smores Gingerbread Cookie Bars

Smores gingerbread cookie bars are the ultimate cozy mashup of childhood camping trips and classic holiday baking. Imagine the snap of spiced gingerbread, gooey pools of semisweet chocolate, and a fluffy golden meringue for that perfect toasted marshmallow vibe. These bars make any gathering feel extra special, and let’s be honest nothing beats homemade versions of nostalgic favorites.

I made these on a snowy Sunday and everyone’s eyes lit up with the smell of brown butter and cinnamon. They instantly became my new winter tradition and even the neighbors keep hinting for another batch.

Ingredients

• Unsalted brown butter: Adds unbeatable nutty depth. Take your time and get it golden not burnt.
• Packed brown sugar: Gives soft chewiness. Choose dark brown for bolder molasses note.
• Regular sugar: Balances flavors with a hint of sweetness.
• Large egg at room temp: Ensures a tender crumb and even mixing.
• Molasses: Infuses classic gingerbread flavor. Go for unsulphured for mellow richness.
• Vanilla extract: Rounds out warm spices. Pure extract for best results.
• All purpose flour: Spoon and level so bars stay soft not dense.
• Baking soda: For lift and perfect texture, fresh is best.
• Cinnamon: Signature spice of the season. Vietnamese cinnamon is extra fragrant.
• Ground ginger: Bright zing, opt for freshly ground if possible.
• All spice: Adds a subtle complexity.
• Nutmeg: Gives aromatic undertones, grate fresh for best aroma.
• Salt: Balances flavors and enhances sweetness.
• Semisweet chocolate chips: Melt into gooey pockets, choose quality chips for best melt.
• Eggland’s Best liquid egg whites: For the meringue, smooth stable topping.
• Granulated sugar: Makes meringue glossy, use super fine if available.
• Cream of tartar: Stabilizes meringue and helps peaks hold.
• Vanilla extract: For meringue flavoring, go pure here too.

Instructions

Prepare the Pan:

Line a nine by five inch loaf pan with parchment paper long enough to lift out the bars later and spray with non stick spray. Press the parchment into the corners.

Brown the Butter:

Cut unsalted butter into cubes. Add to heavy saucepan over medium heat. Stir constantly until butter foams and turns deep golden brown. Pour into a heat safe bowl and let cool.

Mix Wet Ingredients:

In a large bowl whisk cooled brown butter with both sugars until smooth. Whisk in the egg, molasses, and vanilla until combined and glossy.

Combine Dry Ingredients:

In a separate bowl sift flour, cinnamon, ginger, all spice, nutmeg, and salt. Sifting ensures a tender crumb.

Mix Dough:

Add dry ingredients to wet. Fold gently just until no streaks remain. Do not over mix. Add chocolate chips and fold until just combined.

Bake:

Spread dough evenly into prepared pan. Top with extra chocolate chips. Bake at three hundred fifty degrees Fahrenheit for twenty five minutes. Edges should be golden brown and center mostly set. Cool completely in pan.

Make the Meringue:

Set a saucepan with a few inches of simmering water on stove. In a heat safe bowl whisk egg whites and granulated sugar. Place over simmering water and whisk until sugar dissolves. Transfer to stand mixer and whisk on high speed. When mixture is opaque and thick add cream of tartar and vanilla. Continue to beat until stiff glossy peaks form.

Finish and Decorate:

Lift cooled bars from pan and cut into six equal pieces. Fill piping bag with meringue. Fit with one M tip or similar. Pipe big swirls onto each bar. Carefully torch the meringue until just browned.

Enjoy:

Serve immediately for freshest texture and flavor or store as notes below.

Brown butter is my not so secret ingredient. The first time I tried it in cookie bars everyone asked why they tasted so different and special. There is something about the bubbling nutty aroma that just means holidays to me.

Storage Tips

Smores gingerbread cookie bars keep well covered in an airtight container at cool room temperature for up to two days. For longer storage pop bars without meringue in the fridge and add fresh meringue before serving. If you accidentally overbake the bars you can revive them with a few seconds in the microwave to bring back the gooey texture.

Ingredient Substitutions

If you are out of molasses try dark corn syrup or honey for a milder flavor. The result will be less gingery but still delicious. Swap semisweet chocolate chips for milk or dark chocolate to match your sweet tooth. Egg substitute options work for the dough if you avoid egg but use real egg or pasteurized product for meringue safety.

Serving Suggestions

Serve these bars slightly warm paired with hot cocoa for the best cozy treat. For gatherings, cut into smaller fingers and pipe meringue as mini stars on each. Crush extra graham crackers on top if you want more campfire nostalgia.

Cultural Historical Context

The flavors here blend American campfire smores nostalgia with traditional European gingerbread spice. Originally gingerbread was made for fairs and festivities and combining it with marshmallow stands for that American spirit of reinvention. Marshmallow meringue swaps in for regular marshmallows so you can get the toasted look and texture without the mess.

Seasonal Adaptations

Dot the tops with dried cranberries before baking for a wintery touch. Try swapping chocolate chips for white chocolate and sprinkle with cinnamon sugar. A dash of orange zest in the dough brings a festive brightness.

Make sure to wait until bars are fully cooled before piping meringue. Toasted meringue is best right after torching. These bars travel well once the meringue is set.

Common Recipe Questions

→ How do you achieve a chewy texture in these bars?

Using brown butter and the right butter-to-sugar ratio helps create a chewy crumb, while not overmixing the dough preserves tenderness.

→ Can I use store-bought marshmallow in place of meringue?

For convenience, you can substitute marshmallow fluff, though homemade meringue offers a fluffier, fresher topping that toasts beautifully.

→ What’s the purpose of toasting the meringue?

Toasting the meringue adds a traditional s'mores flavor and gives the topping a caramelized, slightly crisp exterior.

→ Do I need a torch for the meringue?

A kitchen torch is ideal for browning the meringue, but you can also use your oven's broiler for a brief, careful toast.

→ How should these bars be stored?

Keep bars in an airtight container at room temperature for up to two days, or refrigerate if keeping longer to maintain freshness.

→ Can I make this dessert ahead of time?

Yes, bake the bars and store them. Add and toast the meringue topping just before serving for optimal texture and flavor.