Get ready to fall in love with a dessert that combines the cozy warmth of gingerbread with the indulgent nostalgia of s’mores—our Smores Gingerbread Cookie Bars Recipe is a game changer. With soft, spiced gingerbread layered with melty chocolate chips and crowned with toasted meringue swirls, every bite is a celebration of texture and flavor. This irresistible treat is perfect for gatherings or a cozy night in, bringing that classic campfire feel straight to your kitchen without any hassle.
Ingredients You’ll Need
Every ingredient here plays a crucial role in bringing these Smores Gingerbread Cookie Bars Recipe to life. From the rich browned butter that adds deep nuttiness, to the delicate blend of warm spices creating that iconic gingerbread aroma, each element is simple yet essential for the perfect balance of flavor, texture, and color.
- Unsalted butter (115 g, browned): Browning the butter adds a nutty depth that enhances the gingerbread’s richness.
- Packed brown sugar (107 g): This adds moisture and a hint of molasses flavor, boosting the gingerbread’s warmth.
- Granulated sugar (25 g): Helps balance sweetness and adds structure.
- Large egg (1, room temperature): Binds ingredients and adds richness.
- Molasses (15 ml): The key to that classic gingerbread flavor, delivering depth and warmth.
- Vanilla extract (2.5 ml): Enhances the sweetness and rounds out the spice notes.
- All-purpose flour (170 g, spooned and leveled): Forms the sturdy yet tender base of the bars.
- Baking soda (2.5 ml): Provides lift and lightness to the bars.
- Ground cinnamon (5 ml): Adds a warm, sweet spice boost.
- Ground ginger (2.5 ml): Essential spice that defines gingerbread’s signature zing.
- Ground allspice (1.25 ml): Brings a subtle clove and nutmeg essence.
- Ground nutmeg (0.6 ml): Adds a mild, nutty sweetness.
- Salt (1.25 ml): Balances and highlights the sweetness and spices.
- Semisweet chocolate chips (135 g, plus extra for topping): Melty pockets of rich chocolate essential for the s’mores magic.
- Liquid egg whites (90 ml): The base for a fluffy and glossy meringue topping.
- Granulated sugar (150 g for meringue): Sweetens and stabilizes the meringue texture.
- Cream of tartar (5 ml): Helps the meringue hold its shape with stiff peaks.
- Vanilla extract (2.5 ml for meringue): Adds a vanilla aroma to the topping for extra indulgence.
How to Make Smores Gingerbread Cookie Bars Recipe
Step 1: Prep the Pan
Begin by lining a 9×23 cm loaf pan with parchment paper, making sure the paper overhangs on the sides to help lift the bars out easily after baking. A light spray of non-stick oil helps prevent any sticking, ensuring perfect bars every time.
Step 2: Brown the Butter
Cube the unsalted butter and melt it slowly over medium heat in a heavy saucepan. Keep stirring until it foams and turns to a beautiful golden brown. This step infuses the bars with a deep, nutty flavor that is absolutely essential to the Smores Gingerbread Cookie Bars Recipe. Transfer the butter to a heatproof bowl to cool completely.
Step 3: Mix Wet Ingredients
Once the browned butter is cool, preheat your oven to 175°C. In a large bowl, whisk the browned butter, brown sugar, and granulated sugar together until fully combined and glossy. Add the egg, molasses, and vanilla extract, whisking until smooth. This silky batter is the foundation for both flavor and texture.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. These warm spices bring that signature gingerbread scent and taste. Gently fold the dry ingredients into the wet mix until just combined. Be careful not to overmix to keep the bars tender.
Step 5: Add Chocolate Chips
Stir in the semisweet chocolate chips so they’re evenly scattered throughout the dough. These melty chocolate bits create pockets of gooey delight inside every bar.
Step 6: Bake the Bars
Transfer the dough evenly into your prepared loaf pan. Feel free to sprinkle extra chocolate chips on top for a luscious finish. Bake for about 25 minutes until the edges turn golden and the top is mostly set but still soft to the touch. Let it cool fully in the pan; cooling allows flavors to deepen and the bars to set perfectly.
Step 7: Prepare the Meringue
Fill a saucepan with about one-third water and bring it to a gentle simmer. In a heatproof bowl set over the simmering water, combine the liquid egg whites and granulated sugar. Whisk continuously until the sugar dissolves and the mixture is warm to the touch. This step is key to a smooth, stable meringue topping that will hold its shape beautifully.
Step 8: Whip the Meringue
Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until thick and opaque. Add cream of tartar and vanilla extract, continuing to whip until stiff, glossy peaks form. This fluffy topping will bring the s’mores element full circle.
Step 9: Cut and Pipe
Lift the cooled gingerbread slab from the pan using the parchment paper and cut it evenly into six generous bars. Fill a piping bag fitted with a 1M tip with the meringue and pipe whimsical swirls or rosettes on each bar for a gorgeous presentation.
Step 10: Toast the Meringue
Using a kitchen torch, gently toast the meringue swirls until they develop a beautiful golden hue. This final touch brings the warm campfire feel and adds a gorgeous texture contrast on top of your Smores Gingerbread Cookie Bars Recipe.
How to Serve Smores Gingerbread Cookie Bars Recipe
Garnishes
To elevate these bars further, sprinkle crushed graham crackers on top of the toasted meringue for that iconic s’mores crunch. A light drizzle of caramel sauce also pairs beautifully, adding a silky sweetness that complements the spices perfectly.
Side Dishes
Pair these bars with a scoop of vanilla ice cream or a dollop of whipped cream for a spoonable delight. For adults, a warm mug of spiced chai or creamy hot cocoa makes an unbeatable companion, amplifying the cozy vibes of this dessert.
Creative Ways to Present
Try serving your Smores Gingerbread Cookie Bars Recipe on a rustic wooden board with small bowls of extra chocolate chips and mini marshmallows, inviting guests to customize their bites. Alternatively, stack the bars with layers of chocolate ganache for a decadent party dessert centerpiece everyone will envy.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container at room temperature for up to 3 days to keep the cookies soft and the meringue at its best. If your kitchen is warm, refrigeration is fine but may slightly firm the texture; just bring them to room temp before serving.
Freezing
For longer storage, freeze the bars without the meringue topping for up to 2 months, tightly wrapped in plastic wrap and placed in a freezer-safe container. Thaw overnight in the fridge and add fresh meringue and torch just before serving to retain that freshly toasted look and flavor.
Reheating
Warm bars gently in a low-temperature oven or microwave for a few seconds to revive softness. Avoid reheating the bars once meringue is piped and toasted to keep the topping’s texture intact.
FAQs
Can I make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend of equal measure for similar texture and flavor. Just be sure your baking blend contains xanthan gum to help with structure.
What if I don’t have a kitchen torch for toasting the meringue?
No worries! You can place the bars under a very hot broiler for 1–2 minutes, watching very closely to avoid burning. Toast just until golden brown and remove immediately.
Can I use regular whole eggs instead of liquid egg whites for meringue?
Liquid egg whites are ideal for consistent volume and smooth texture, but you can separate fresh egg whites from yolks and use those instead. Just make sure there’s no yolk mixed in, and they are at room temperature.
How long do these bars keep their freshness?
These bars are best enjoyed within 2–3 days when stored properly. The meringue flavor and texture start to soften after that, though the bars themselves remain tasty for longer.
Is molasses necessary in the recipe?
Molasses is the heart of that true gingerbread flavor, so it’s highly recommended. If you must, substitute with dark corn syrup or honey for a milder taste, but you’ll lose some of the classic depth.
Final Thoughts
If you’ve been searching for a dessert that feels like a warm hug and a nostalgic adventure all at once, this Smores Gingerbread Cookie Bars Recipe is your answer. From the fragrant spices and gooey chocolate chips to the perfectly toasted meringue topping, these bars are an absolute joy to make and even more fun to share. So grab your ingredients, turn on some festive tunes, and dive into one of the coziest treats you’ll ever bake. Your taste buds will thank you!
Print
Smores Gingerbread Cookie Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Smores Gingerbread Cookie Bars, a festive treat combining the rich warmth of gingerbread spices with the gooey indulgence of semisweet chocolate chips and a fluffy toasted meringue topping. Perfectly baked into a loaf pan and finished with elegant meringue swirls, these bars blend classic holiday flavors with a playful smores twist.
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 the Pan: Line a 9×23 cm loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal. Lightly coat 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 the butter foams and takes on a golden brown color. Immediately transfer to a heatproof bowl and cool completely to avoid scrambling the egg in the next step.
- Mix Wet Ingredients: Preheat your oven to 175°C (347°F). In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined and smooth. Add the egg, molasses, and vanilla extract, continuing to whisk until the mixture is uniform.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Gently fold these dry ingredients into the wet mixture, taking care not to overmix, to ensure tender bars.
- Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the dough, reserving some extra chips for topping if desired.
- Bake the Bars: Spread the dough evenly in the prepared loaf pan. Sprinkle additional chocolate chips on top for extra indulgence. 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 the Bars: Remove the pan from the oven and allow the bars to cool fully before proceeding to the meringue topping.
- Prepare Water Bath for Meringue: Fill a saucepan one-third full with water and bring to a gentle simmer. In a heatproof bowl, combine the egg whites and granulated sugar.
- Dissolve Sugar in Egg Whites: Place the bowl over the simmering water, whisking continuously until the sugar is fully dissolved and the mixture is warm to the touch. This step ensures a smooth meringue texture.
- Whip the Meringue: Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until thick, opaque, and fluffy. Add the cream of tartar and vanilla extract, continuing to whisk until stiff peaks form.
- Slice the Bars: Carefully remove the cooled gingerbread slab from the pan using the parchment paper overhang and cut it evenly into 6 bars.
- Pipe the Meringue: Fill a piping bag fitted with a 1M tip with the prepared meringue. Pipe decorative swirls onto each bar to create a beautiful, festive presentation.
- Toast the Meringue: Using a kitchen torch, lightly toast the meringue swirls until golden brown and slightly caramelized, adding a smoky depth akin to traditional smores.
Notes
- Ensure the browned butter is fully cooled before mixing with eggs to prevent scrambling.
- Sifting dry ingredients helps to avoid clumps and ensures even distribution of spices.
- Do not overmix the batter to maintain tender bars.
- Use a kitchen torch with care to evenly toast meringue without burning.
- Bars are best enjoyed on the same day but can be stored in an airtight container for up to 3 days.
