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Smores Gingerbread Cookie Bars

Smores Gingerbread Cookie Bars

Smores Gingerbread Cookie Bars blend rich chocolate, warm spices, and sweet meringue for a cozy, nostalgic treat perfect for sharing.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, browned this adds a rich, nutty flavor
  • 1 cup packed brown sugar contributes moisture and deep caramel notes
  • 1/2 cup granulated sugar balances sweetness and provides texture
  • 1 large egg binds the ingredients together
  • 1/4 cup molasses imparts warm, robust flavor
  • 1 teaspoon vanilla extract enhances overall sweetness
  • 2 cups all-purpose flour forms the foundation of the bars
  • 1 teaspoon baking soda gives rise and helps bars stay soft
  • 1 teaspoon ground cinnamon adds warmth and familiar aroma
  • 1 teaspoon ground ginger offers a zesty kick
  • 1/2 teaspoon ground allspice introduces a hint of complexity
  • 1/4 teaspoon ground nutmeg adds seasonal spice note
  • 1/4 teaspoon salt enhances sweetness and balances flavors
  • 1 cup semisweet chocolate chips creates gooey pockets of chocolate
  • 1/2 cup extra chocolate chips for topping
For the Meringue Topping
  • 4 large liquid egg whites key to fluffy texture
  • 1 cup granulated sugar sweetens meringue and stabilizes structure
  • 1/4 teaspoon cream of tartar stabilizes egg whites
  • 1 teaspoon vanilla extract enriches flavor of meringue

Equipment

  • 9×23 cm loaf pan
  • heavy saucepan
  • Heatproof bowl
  • Whisk
  • stand mixer
  • piping bag
  • kitchen torch

Method
 

Preparation
  1. Prepare the Pan: Line a 9×23 cm loaf pan with parchment paper, allowing the paper to overhang.
  2. Brown the Butter: Melt the unsalted butter in a heavy saucepan over medium heat until golden brown.
  3. Mix Wet Ingredients: Whisk together browned butter, brown sugar, and granulated sugar. Add egg, molasses, and vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Fold into wet mixture.
  5. Add Chocolate Chips: Stir in the semisweet chocolate chips.
  6. Bake the Base: Spread dough into the loaf pan and sprinkle with extra chocolate chips. Bake for about 25 minutes.
  7. Cool the Base: Allow the cookie base to cool fully in the pan.
  8. Prepare the Meringue: Combine egg whites and granulated sugar in a heatproof bowl over simmering water until warm.
  9. Whip the Meringue: Beat the mixture in a stand mixer until stiff peaks form, adding cream of tartar and vanilla.
  10. Slice the Bars: Cut the cooled cookie slab into 6 bars.
  11. Pipe the Meringue: Fill a piping bag with the prepared meringue and pipe onto each bar.
  12. Toast the Meringue: Use a kitchen torch to carefully toast the meringue swirls until lightly golden.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

For best results, measure flour accurately and be cautious while browning butter. Ensure the oven is fully preheated before baking.

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