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
Scale
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.
