If you are craving a festive treat that brings together the cozy flavors of the holidays with a fun twist, I am absolutely thrilled to share with you this Smores Gingerbread Cookie Bars Recipe. Imagine rich, browned butter gingerbread packed with warming spices, chocolate chips nestled throughout, and then topped with marshmallow-like meringue toasted to perfection—these bars bring together everything you love about classic gingerbread and s’mores in one irresistible bite. Whether you’re baking for a winter gathering or simply want a cheerful dessert to brighten your day, these bars are sure to become a beloved favorite in your recipe box.
Ingredients You’ll Need
Simple, well-chosen ingredients are the secret to these bars’ deeply satisfying flavor and perfect texture. Each one plays an essential role, from the browned butter that gives a nutty richness to the blend of spices that deliver that classic gingerbread warmth. Here’s what you’ll need to create these magic bars:
- Browned butter (115 g unsalted): Gives a nutty, caramel depth that elevates the gingerbread base.
- Brown sugar (107 g packed): Adds moisture and a subtle molasses flavor, key for chewy bars.
- Granulated sugar (25 g + 150 g): Used in two parts for sweetness and stabilizing the meringue.
- Egg (1 large, room temperature): Binds the ingredients and adds moisture for tender bars.
- Molasses (15 ml): Classic gingerbread flavor and rich color enhancer.
- Vanilla extract (2.5 ml + 2.5 ml): Highlights the spice and brings warmth.
- All-purpose flour (170 g, spooned and leveled): The sturdy base for your bars.
- Baking soda (2.5 ml): Provides just enough lift to keep the texture light.
- Cinnamon (5 ml): Adds sweet, woody spice essential to gingerbread.
- Ground ginger (2.5 ml): Zesty spice that defines the gingerbread character.
- Ground allspice (1.25 ml): Enhances the warming, aromatic quality.
- Ground nutmeg (0.6 ml): Adds a subtle nutty spice.
- Salt (1.25 ml): Balances the sweetness and intensifies flavors.
- Semisweet chocolate chips (135 g + extra for topping): Melt-in-your-mouth pockets of chocolate delight.
- Liquid egg whites (90 ml): Whisked into fluffy meringue for that marshmallow topping.
- Cream of tartar (5 ml): Stabilizes the egg whites ensuring stiff, glossy peaks.
How to Make Smores Gingerbread Cookie Bars Recipe
Step 1: Prepare Your Pan and Brown the Butter
Start by lining a 9×23 cm loaf pan with parchment paper, making sure the paper overhangs the sides — this will make removing your bars super easy. Give the pan a light coating of non-stick spray for extra insurance. Next, cube the unsalted butter and melt it in a heavy saucepan over medium heat, stirring constantly. Watch carefully for it to foam and turn a beautiful golden brown with a nutty aroma. This step is key! Once browned, transfer the butter to a heatproof bowl to cool completely so it does not scramble your eggs when mixed later.
Step 2: Mix the Wet Ingredients
Heat your oven to 175°C while you whisk the browned butter with both sugars in a large bowl. Once smooth and combined, mix in the egg, molasses, and vanilla extract until you have a velvety batter. This rich, spiced base is where your bars get their moist, tender crumb and those signature gingerbread flavors.
Step 3: Combine Dry Ingredients and Fold
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. This ensures even distribution of spices and prevents clumps. Gently fold the dry mix into the wet mixture—just until combined! Overmixing can make your bars tough, so stop as soon as everything is incorporated.
Step 4: Add Chocolate Chips and Bake
Stir in the semisweet chocolate chips, folding them evenly throughout the dough. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you want an extra chocolate punch, sprinkle some more chips on top. Bake for 25 minutes until the edges turn golden brown and the top is mostly set but still soft—this will give you a perfect fudgy texture inside.
Step 5: Cool and Prepare the Meringue
Let the baked slab cool completely in the pan; this resting time lets the bars set up beautifully. Meanwhile, bring a saucepan with a third of water to a gentle simmer. In a heatproof bowl, combine the egg whites and 150 grams granulated sugar, then set over the simmering water. Whisk continuously until the sugar dissolves and the mixture is warm to the touch—this step is essential for silky smooth meringue.
Step 6: Whip the Meringue to Stiff Peaks
Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture thickens to opaque, glossy peaks. Add the cream of tartar and vanilla extract, then continue whisking until you achieve stiff peaks that hold their shape like soft clouds—this aerated topping recreates that classic toasted marshmallow feel.
Step 7: Slice, Pipe, and Toast
Carefully remove the cooled gingerbread slab from the pan via the parchment paper overhang and cut into 6 even bars. Fill a piping bag fitted with a 1M tip with the meringue and pipe swirls onto each bar. To finish, use a kitchen torch to gently toast the meringue until it turns a delicate golden brown. The contrast between toasted marshmallow peaks and spicy gingerbread base makes every bite delightfully indulgent.
How to Serve Smores Gingerbread Cookie Bars Recipe
Garnishes
For an extra festive touch, sprinkle a little cocoa powder or crushed ginger snap cookies on top of the toasted meringue. A few mini marshmallows, lightly toasted on the side, can also add playful texture. Fresh cranberries or a dusting of powdered sugar lend beautiful color contrast and elevate the presentation.
Side Dishes
This dessert pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the warm spices with creamy coolness. A hot cup of spiced tea or rich coffee also complements these bars perfectly, making it a great treat for cozy afternoons or after-dinner indulgence.
Creative Ways to Present
Plate your bars on a rustic wooden board, surrounded by holiday greenery or pinecones for a charming seasonal display. Try serving individual bars wrapped in clear cellophane tied with twine for gifting at parties. You can also layer smaller chunks of the bars in a glass trifle dish with whipped cream and berry compote for a stunning layered dessert twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Smores Gingerbread Cookie Bars Recipe in an airtight container at room temperature for up to 3 days. This keeps the meringue topping fresh and the bars delightfully soft and chewy.
Freezing
If you want to save some for later, wrap individual bars tightly in plastic wrap and place in a freezer-safe container or bag. You can freeze them for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving.
Reheating
For that just-out-of-the-oven feeling, gently warm your bars in a low oven (about 150°C) for 5 to 7 minutes. Be careful not to brown the meringue again unless you want a toasted top! Alternatively, use a microwave for short intervals but watch closely to avoid over-softening the texture.
FAQs
Can I make the gingerbread base without molasses?
Molasses is key to that authentic gingerbread flavor and moist texture, but if you don’t have any, you could substitute with an equal amount of dark corn syrup or honey. Bear in mind that the flavor will be slightly different but still delicious.
What can I use instead of a kitchen torch for toasting the meringue?
If you don’t have a kitchen torch, you can place the bars under a broiler on low heat for a minute or two. Keep a very close eye on them to avoid burning the meringue, and remove as soon as the tops start to golden.
Can I make the meringue topping ahead of time?
It’s best to pipe and toast the meringue just before serving for the best texture and appearance. If you make it too far in advance, the meringue can start to deflate and lose its fluffy charm.
Are these bars gluten-free?
This recipe calls for all-purpose flour and is not gluten-free as written. However, you could experiment with a gluten-free flour blend suited for baking and adjust as needed, but results may vary.
How spicy are these bars?
They have a classic gingerbread spice level balanced with sweetness and chocolate richness. The warming spices are aromatic but not overpowering, making this a crowd-pleaser for most palates.
Final Thoughts
There is just something so joyful about the Smores Gingerbread Cookie Bars Recipe that makes it perfect for sharing with friends and family during the holidays or any cozy occasion. The way the buttery gingerbread mingles with melted chocolate and toasted meringue is pure magic—comfort food elevated to a celebration. I truly hope you dive into making these bars soon and discover just how wonderfully satisfying this dessert can be! Happy baking and even happier tasting.
Print
Smores Gingerbread Cookie Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These S’mores Gingerbread Cookie Bars combine the cozy, spicy flavors of gingerbread with the rich, chocolaty sweetness of s’mores in a delightful bar form. Topped with fluffy toasted meringue swirls, these bars are a festive treat perfect for holiday gatherings or anytime you crave a deliciously warm dessert with a crispy, gooey texture and a hint of spice.
Ingredients
Gingerbread Cookie Bars
- 115 g unsalted butter, browned
- 107 g packed brown sugar
- 25 g granulated sugar
- 1 large egg, room temperature
- 15 ml molasses
- 2.5 ml vanilla extract
- 170 g all-purpose flour, spooned and leveled
- 2.5 ml baking soda
- 5 ml ground cinnamon
- 2.5 ml ground ginger
- 1.25 ml ground allspice
- 0.6 ml ground nutmeg
- 1.25 ml salt
- 135 g semisweet chocolate chips, plus extra for topping
Meringue Topping
- 90 ml liquid egg whites
- 150 g granulated sugar
- 5 ml cream of tartar
- 2.5 ml vanilla extract
Instructions
- Prepare Pan: Line a 9×23 cm loaf pan with parchment paper ensuring an overhang on the sides for easy bar removal. Lightly coat the pan with non-stick spray to prevent sticking.
- Brown the Butter: Cube the unsalted butter and melt it over medium heat in a heavy saucepan, stirring continuously until it foams and turns golden brown. Immediately transfer to a heatproof bowl to cool completely to avoid cooking the eggs in the next steps.
- Mix Wet Ingredients: Once the browned butter is cooled, preheat the oven to 175°C. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well blended. Add the egg, molasses, and vanilla extract, whisking until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and salt. This ensures the spices and leavening agent are evenly distributed.
- Blend Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which could toughen the bars. Then stir in the semisweet chocolate chips evenly.
- Bake the Bars: Spread the dough evenly into the prepared loaf pan. Optionally sprinkle extra chocolate chips on top for added richness. Bake for 25 minutes or until the edges are golden brown and the top is mostly set but still slightly soft in the center.
- Cool Completely: Remove the pan from the oven and allow the bars to cool fully in the pan before adding the meringue topping. This prevents the meringue from melting.
- Prepare the Meringue: Fill a saucepan one-third full with water and bring to a gentle simmer. In a heatproof bowl, combine liquid egg whites and granulated sugar. Place the bowl over the simmering water, whisking continuously until the sugar dissolves and the mixture feels warm to the touch (about 65°C or 149°F).
- Whip the Meringue: Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture thickens, becomes opaque, and forms soft peaks. Add cream of tartar and vanilla extract then continue whisking until stiff peaks form, which will hold their shape firmly.
- Cut and Pipe: Remove the fully cooled gingerbread slab from the pan using the parchment overhang and cut evenly into 6 bars. Fill a piping bag fitted with a 1M star tip with the prepared meringue and pipe decorative swirls on top of each bar.
- Toast the Meringue: Using a kitchen torch, carefully toast the meringue swirls until they turn lightly golden brown. This adds flavor and a beautiful finish.
Notes
- Make sure the browned butter cools completely before mixing with eggs to prevent scrambling.
- Using parchment with an overhang makes removing the bars easier and keeps their shape intact.
- Be cautious when toasting meringue with a kitchen torch to avoid burning.
- Store leftover bars covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan alternative, replace butter with vegan butter, use flax egg, and a vegan meringue substitute.
