The first time I took a bite of a Smores Gingerbread Cookie Bar, I felt like I’d stumbled into a cozy winter cabin on a chilly evening. The blend of rich chocolate, warm spices, and sweet meringue created an inviting tapestry of flavors that instantly warmed my heart. If you’re someone who loves indulging in homemade treats but craves a twist on classic flavors, this recipe is your ticket to culinary bliss.
Imagine the satisfaction of sinking your teeth into a chewy, spiced cookie bar that evokes all the delightful nostalgia of cozy campfire evenings, minus the fuss. Not only are these bars beautifully simple to prepare, but the combination of melted semisweet chocolate and toasted meringue offers both visual allure and irresistible taste. Whether you’re looking to impress guests at a gathering or simply treating yourself after a long day, these bars are bound to elevate your dessert game.
Join me in whipping up this sweet, seasonal delight that’s perfect for sharing—or enjoying all by yourself! Let’s get started.
Why You'll Love This Smores Gingerbread Cookie Bars
- You’ll love how easy these bars are to make, combining simple ingredients in just a few steps.
- The delightful mix of gingerbread spices and rich chocolate creates a flavor that’s both nostalgic and exciting.
- These cookie bars are incredibly versatile, perfect for holiday gatherings or a cozy night in.
- Not to mention, their gorgeous toasted meringue topping adds visual appeal that will impress anyone you serve them to.
Smores Gingerbread Cookie Bars Ingredients
For the Cookie Base
- Unsalted butter, browned – this adds a rich, nutty flavor to enhance your Smores Gingerbread Cookie Bars.
- Packed brown sugar – contributes moisture and a deep caramel notes to your bars.
- Granulated sugar – helps to balance the sweetness and provides a lovely texture.
- Large egg – binds the ingredients together, ensuring a chewy consistency.
- Molasses – imparts a warm, robust flavor that perfectly complements the spices.
- Vanilla extract – enhances the overall sweetness and aroma of the cookie base.
- All-purpose flour – forms the foundation of the bars for that classic cookie texture.
- Baking soda – gives the bars a nice rise and helps them stay soft.
- Ground cinnamon – adds warmth and a familiar holiday aroma.
- Ground ginger – offers a zesty kick that brightens the flavor profile.
- Ground allspice – introduces a hint of complexity with its aromatic essence.
- Ground nutmeg – adds a seasonal spice note that rounds out the warmth.
- Salt – enhances the sweetness and balances all the flavors.
- Semisweet chocolate chips – the star ingredient that creates gooey pockets of chocolate heaven!
- Extra chocolate chips (for topping) – for a little extra indulgence on each bar.
For the Meringue Topping
- Liquid egg whites – key to achieving a fluffy, airy texture for the meringue.
- Granulated sugar – sweetens the meringue and helps stabilize its structure.
- Cream of tartar – assists in stabilizing the egg whites, giving you those perfect stiff peaks.
- Vanilla extract – enriches the flavor of the meringue, making it even more delightful.
With all these tantalizing ingredients at your fingertips, you’re just moments away from creating exceptional Smores Gingerbread Cookie Bars that will delight your family and friends!
How to Make Smores Gingerbread Cookie Bars
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Prepare the Pan: Line a 9×23 cm loaf pan with parchment paper, allowing the paper to overhang for easy removal later. Lightly coat the paper with non-stick spray to prevent sticking.
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Brown the Butter: Cube the unsalted butter and melt it in a heavy saucepan over medium heat. Keep stirring until it foams and turns a lovely golden brown color. Transfer to a heatproof bowl and let it cool completely.
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Mix Wet Ingredients: Once the browned butter has cooled, preheat your 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, whisking until the mixture is smooth.
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Combine Dry Ingredients: 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, being careful not to overmix.
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Add Chocolate Chips: Stir in the semisweet chocolate chips until they are evenly distributed throughout the dough, ensuring every bite is chocolatey delicious.
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Bake the Base: Spread the dough evenly into the prepared loaf pan and sprinkle additional chocolate chips on top if desired. Bake in the preheated oven for about 25 minutes, or until the edges turn golden brown and the top is mostly set.
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Cool the Base: Once baked, remove the cookie base from the oven and let it cool fully in the pan. This step is essential for getting those perfect bars that slice easily.
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Prepare the Meringue: Fill a saucepan one-third full of water and bring it to a gentle simmer. In a heatproof bowl, combine egg whites and granulated sugar. Set this bowl over the simmering water and whisk continuously until the sugar dissolves and the mixture feels warm.
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Whip the Meringue: Transfer the warm egg white mixture to a stand mixer with a whisk attachment. Beat on high speed until it thickens and turns opaque. Add the cream of tartar and vanilla extract, whisking until stiff peaks form.
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Slice the Bars: Carefully remove the cooled cookie slab from the pan and cut it evenly into 6 bars, creating nice portions for sharing or indulging.
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Pipe the Meringue: Fill a piping bag fitted with a 1M tip with the prepared meringue. Pipe decorative swirls or shapes onto each bar for that professional touch.
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Toast the Meringue: Use a kitchen torch to carefully toast the meringue swirls until they are lightly golden. This adds a delightful texture and flavor to your bars.
Optional: Serve these bars with a drizzle of chocolate sauce for an extra indulgent touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Smores Gingerbread Cookie Bars are perfect for meal prep, allowing you to savor sweet moments without the rush! You can prepare the cookie base up to 24 hours in advance; simply let it cool completely, then cover tightly and refrigerate. The meringue can also be prepared a day ahead, keeping it in an airtight container at room temperature to maintain its fluffy texture. When you’re ready to serve, just pipe the meringue on top, toast lightly, and indulge in these delicious bars—still as delightful as when fresh! This prep strategy saves you valuable time, enabling you to create stunning desserts effortlessly.
Smores Gingerbread Cookie Bars Variations
Feel free to explore these exciting twists to make your Smores Gingerbread Cookie Bars uniquely yours!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a safe option without sacrificing flavor.
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Vegan: Use plant-based butter, egg replacer, and aquafaba in place of egg whites for a wholly plant-friendly delight! The rich spices will still shine through.
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Nutty Surprise: Add a handful of chopped pecans or walnuts for a delightful crunch and extra depth to your bars’ texture.
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Spicy Kick: Toss in a pinch of cayenne pepper or chili powder for a surprising, spicy twist that contrasts beautifully with the sweetness.
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Fruit Infusion: Mix in some dried cranberries or chopped apples to add a hint of fruitiness that complements the warm spices beautifully.
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Chocolate Lovers: Swap semisweet chocolate chips for dark chocolate or add a dash of espresso powder to enhance the chocolate flavor, making each bite even richer.
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Minty Fresh: Incorporate a teaspoon of peppermint extract for a refreshing take that pairs wonderfully with the chocolate and spices.
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Candied Topping: Top your bars with toasted coconut or a drizzle of caramel for a sweet finishing touch that adds both taste and presentation flair.
Let your creativity shine and adjust these bars to suit your cravings or dietary needs!
How to Store and Freeze Smores Gingerbread Cookie Bars
Fridge: Store your cookie bars in an airtight container for up to 5 days. This keeps them fresh while preserving their delightful texture.
Freezer: To freeze, wrap each bar individually in plastic wrap and then place them in a freezer-safe bag. They can last up to 3 months without losing their charm!
Reheating: When ready to enjoy, thaw at room temperature for a few hours. If you prefer them warm, pop them in the microwave for 10-15 seconds, ensuring the chocolate reaches that melt-in-your-mouth perfection.
Serving Suggestion: Consider topping with a bit of fresh whipped cream or extra toasted meringue when serving, to elevate your Smores Gingerbread Cookie Bars!
What to Serve with Smores Gingerbread Cookie Bars?
Indulging in these delightful bars can become even more enjoyable when paired with the perfect accompaniments that enhance their rich flavors.
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Vanilla Ice Cream: The creaminess of vanilla ice cream balances the spiced, chewy texture of the bars, creating a delightful contrast.
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Hot Chocolate: Cozy up with a warm cup of hot chocolate, its rich and creamy texture perfectly complementing the chocolate notes in the bars.
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Fresh Berries: Tart raspberries or strawberries add a refreshing burst of flavor, cutting through the sweetness with every bite.
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Whipped Cream: A dollop of homemade whipped cream adds a light, fluffy softness, enhancing the meringue on top of the bars beautifully.
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Pumpkin Spice Latte: This seasonal drink echoes the warm spices in the bars, making for a perfect cozy pairing during the fall.
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Chai Tea: The aromatic spices in chai tea harmonize with the gingerbread flavors, creating a comforting afternoon treat.
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Caramel Sauce: Drizzling some warm caramel over the bars adds decadence, enhancing their sweetness and bridging the flavors.
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Milk: A cold glass of milk never goes out of style! It’s a classic pairing that balances the sweetness and gooeyness of the bars perfectly.
Elevate your dessert experience with these delightful choices, making each bite of your Smores Gingerbread Cookie Bars even more memorable!
Chef's Helpful Tips
- For the Smores Gingerbread Cookie Bars, make sure to measure your flour accurately by spooning it into the measuring cup and leveling it off to avoid a dense texture.
- When browning the butter, watch it closely as it can go from perfectly golden to burnt in an instant, and be sure to transfer it to a heatproof bowl immediately to stop the cooking process.
- Be gentle when folding the dry ingredients into the wet mixture to maintain a light and fluffy texture; overmixing can lead to tough bars.
- Finally, ensure your oven is fully preheated to 175°C before baking, as this is crucial for achieving the perfect rise and golden edges on your cookie bars.
Smores Gingerbread Cookie Bars Recipe FAQs
How do I choose the right ripeness of ingredients?
Absolutely! Using room temperature ingredients is key for the best texture. Ensure your egg is at room temperature by letting it sit on the counter for about 30 minutes before use. This way, it blends seamlessly into the dough!
How should I store my Smores Gingerbread Cookie Bars?
You can keep your delicious Smores Gingerbread Cookie Bars in an airtight container in the fridge for up to 5 days. Just make sure to let them cool completely before sealing them in. This helps retain their chewiness and flavor!
Can I freeze the Smores Gingerbread Cookie Bars?
Very! To freeze, wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to enjoy them, simply thaw at room temperature for a few hours or pop them in the microwave for 10-15 seconds for a warm treat!
What should I do if my meringue doesn’t form stiff peaks?
If your meringue isn’t coming together, it could be due to fats in your mixing bowl or utensils; ensure everything is thoroughly clean and dry. Also, make sure your egg whites are at room temperature before whipping. When beating, start on medium speed, then gradually increase to high – this helps create volume! If needed, add an extra pinch of cream of tartar to stabilize.
Are there any dietary considerations for these bars?
Definitely! If you or your guests have dietary restrictions, these bars can be made gluten-free by using a suitable 1:1 baking flour. Additionally, you can substitute the egg for a flaxseed meal or chia seed gel (1 tablespoon ground seeds mixed with 3 tablespoons water) for a vegan option. Always double-check your chocolate chips as they can contain milk or other allergens.
What can I do if I want a less sweet version?
If you prefer a less sweet treat, you can reduce the sugar in the cookie base by 1/4 cup. Additionally, consider using dark chocolate chips, as they tend to be less sweet than semisweet ones. Taste-test as you go to find your perfect balance!
Smores Gingerbread Cookie Bars
Ingredients
Equipment
Method
- Prepare the Pan: Line a 9×23 cm loaf pan with parchment paper, allowing the paper to overhang.
- Brown the Butter: Melt the unsalted butter in a heavy saucepan over medium heat until golden brown.
- Mix Wet Ingredients: Whisk together browned butter, brown sugar, and granulated sugar. Add egg, molasses, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Fold into wet mixture.
- Add Chocolate Chips: Stir in the semisweet chocolate chips.
- Bake the Base: Spread dough into the loaf pan and sprinkle with extra chocolate chips. Bake for about 25 minutes.
- Cool the Base: Allow the cookie base to cool fully in the pan.
- Prepare the Meringue: Combine egg whites and granulated sugar in a heatproof bowl over simmering water until warm.
- Whip the Meringue: Beat the mixture in a stand mixer until stiff peaks form, adding cream of tartar and vanilla.
- Slice the Bars: Cut the cooled cookie slab into 6 bars.
- Pipe the Meringue: Fill a piping bag with the prepared meringue and pipe onto each bar.
- Toast the Meringue: Use a kitchen torch to carefully toast the meringue swirls until lightly golden.
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