Smores Gingerbread Cookie Bars (Print-Friendly Version)
Chewy gingerbread bars, gooey chocolate, and toasted meringue make a festive treat perfect for winter gatherings.
# Ingredients You'll Need:
→ Cookie Base
01 -
115 g unsalted butter, browned
02 -
107 g packed brown sugar
03 -
25 g granulated sugar
04 -
1 large egg, room temperature
05 -
15 ml molasses
06 -
2.5 ml vanilla extract
07 -
170 g all-purpose flour, spooned and leveled
08 -
2.5 ml baking soda
09 -
5 ml ground cinnamon
10 -
2.5 ml ground ginger
11 -
1.25 ml ground allspice
12 -
0.6 ml ground nutmeg
13 -
1.25 ml salt
14 -
135 g semisweet chocolate chips, plus extra for topping
→ Meringue Topping
15 -
90 ml liquid egg whites
16 -
150 g granulated sugar
17 -
5 ml cream of tartar
18 -
2.5 ml vanilla extract
# How to Make It:
01 -
Line a 9x23 cm loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal. Lightly coat with non-stick spray.
02 -
Cube the unsalted butter and melt over medium heat in a heavy saucepan, stirring continuously until the butter foams and develops a golden brown color. Transfer immediately to a heatproof bowl to cool completely.
03 -
Once butter is cooled, preheat oven to 175°C. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined. Add the egg, molasses, and vanilla extract; whisk until smooth.
04 -
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
05 -
Stir in the semisweet chocolate chips until evenly distributed.
06 -
Spread the dough evenly into the prepared loaf pan. Sprinkle additional chocolate chips on top if desired. Bake for 25 minutes, or until the edges are golden brown and the top is mostly set.
07 -
Remove from the oven and allow to cool fully in the pan before preparing the meringue.
08 -
Fill a saucepan one-third with water and bring to a gentle simmer. In a heatproof bowl, combine egg whites and granulated sugar. Set over the simmering water and whisk continuously until the sugar is dissolved and the mixture is warm.
09 -
Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until thickened and opaque. Add cream of tartar and vanilla extract; continue whisking until stiff peaks form.
10 -
Remove the cooled slab from the pan and cut evenly into 6 bars.
11 -
Fill a piping bag fitted with a 1M tip with meringue. Pipe decorative swirls onto each bar.
12 -
Carefully toast the meringue swirls using a kitchen torch until lightly golden.
# Extra Information:
01 -
For consistent results, ensure the browned butter is completely cooled before combining with other ingredients.
02 -
Use a stand mixer for the meringue to achieve optimal volume and glossy peaks.