Description
These Smores Gingerbread Cookie Bars blend the rich, warm spices of gingerbread with the indulgence of s’mores, creating a cozy dessert.
Ingredients
Scale
- 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
- 90 ml liquid egg whites
- 150 g granulated sugar (for meringue)
- 5 ml cream of tartar
- 2.5 ml vanilla extract (for meringue)
Instructions
- Prepare Your Oven and Pan: Line a 9×23 cm loaf pan with parchment paper and preheat your oven to 175°C.
- Brown the Butter: Melt the unsalted butter in a heavy saucepan over medium heat until it foams and becomes golden brown.
- Mix the Wet Ingredients: Whisk together the brown sugar, granulated sugar, egg, molasses, and vanilla extract.
- Combine Dry Ingredients: Sift together the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt, then fold into the wet mixture.
- Bake the Bars: Spread the mixture in the loaf pan and bake for 25 minutes or until golden brown.
- Prepare the Meringue: Whisk egg whites and granulated sugar over simmering water until warm, then beat until thickened to form stiff peaks.
- Assemble and Toast: Pipe the meringue onto the bars and toast using a kitchen torch until golden brown.
Notes
Store leftover bars in an airtight container at room temperature for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 3 g