Print

S’mores Gingerbread Cookie Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smores Gingerbread Cookie Bars are a must-try treat, combining the classic flavors of gingerbread with gooey chocolate and a fluffy meringue topping.

Ingredients

  • 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

  1. Line a 9×23 cm loaf pan with parchment and coat lightly.
  2. Brown butter in a saucepan until golden, then cool.
  3. Whisk browned butter, sugars, egg, molasses, and vanilla until smooth.
  4. Sift and fold in flour, baking soda, spices, and salt. Stir in chocolate chips.
  5. Spread dough in pan, sprinkle extra chocolate chips, and bake 25 minutes until edges golden.
  6. Cool fully before preparing meringue.
  7. Heat egg whites with sugar over simmering water, then whip with cream of tartar and vanilla until stiff peaks form.
  8. Cut cooled slab into 6 bars, pipe meringue swirls, and toast lightly with kitchen torch.

Notes

  • Use dark brown sugar for richer flavor.
  • Do not overmix dough for soft texture.
  • Use kitchen torch cautiously to toast meringue.

Find it online: https://asilrecipes.com/smores-gingerbread-cookie-bars/