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
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 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.
