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Smores Gingerbread Cookie Bars

Smores Gingerbread Cookie Bars

Indulge in Smores Gingerbread Cookie Bars, a delightful blend of spiced cookie and rich chocolate, perfect for winter gatherings.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, browned adds a rich, nutty flavor
  • 1 cup packed brown sugar contributes moisture and deep caramel notes
  • 1/2 cup granulated sugar balances the sweetness
  • 1 large egg binds the ingredients together
  • 1/4 cup molasses imparts a 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 helps the bars rise
  • 1 teaspoon ground cinnamon adds warmth and holiday aroma
  • 1 teaspoon ground ginger offers a zesty kick
  • 1 teaspoon ground allspice introduces aromatic complexity
  • 1/2 teaspoon ground nutmeg adds seasonal spice notes
  • 1/2 teaspoon salt enhances sweetness and balances flavors
  • 1 cup semisweet chocolate chips creates gooey chocolate pockets
  • 1/2 cup extra chocolate chips for topping
For the Meringue Topping
  • 3 large liquid egg whites key for fluffy meringue
  • 3/4 cup granulated sugar sweetens and stabilizes the meringue
  • 1/4 teaspoon cream of tartar stabilizes egg whites
  • 1 teaspoon vanilla extract enriches the flavor

Equipment

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

Method
 

Steps to Make
  1. Prepare the Pan: Line a 9×23 cm loaf pan with parchment paper, allowing it to overhang. Lightly coat with non-stick spray.
  2. Brown the Butter: Melt cubed unsalted butter in a saucepan over medium heat until golden brown. Let cool.
  3. Mix Wet Ingredients: Preheat oven to 175°C. Whisk together browned butter, brown sugar, and granulated sugar in a bowl. Add egg, molasses, and vanilla extract.
  4. Combine Dry Ingredients: Sift flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt in a separate bowl. Fold gently into the wet mixture.
  5. Add Chocolate Chips: Stir in semisweet chocolate chips until evenly distributed.
  6. Bake the Base: Spread dough into the pan, sprinkle extra chocolate chips on top, and bake for about 25 minutes.
  7. Cool the Base: Let the cookie base cool fully in the pan.
  8. Prepare the Meringue: Set up a double boiler, combine egg whites and sugar, and whisk over simmering water until warm.
  9. Whip the Meringue: Beat warm egg white mixture until thick and opaque, then add cream of tartar and vanilla extract.
  10. Slice the Bars: Cut the cooled cookie slab into 6 bars.
  11. Pipe the Meringue: Use a piping bag to decorate each bar with meringue.
  12. Toast the Meringue: Use a kitchen torch to lightly toast the meringue swirls.

Nutrition

Serving: 1barCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Optional: Serve with drizzle of chocolate sauce or extra toasted meringue for indulgence.

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