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Smores Gingerbread Cookie Bars

S’mores Gingerbread Cookie Bars – Gooey, Spiced & Festive-Favorite!
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Smores Gingerbread Cookie Bars are a must-try treat, combining the classic flavors of gingerbread with gooey chocolate and a fluffy meringue topping.

Ingredients

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  • 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 paper, ensuring the paper overhangs the sides for easy removal. Lightly coat with non-stick spray.
  2. Cube the unsalted butter and melt over medium heat in a heavy saucepan, stirring continuously until the butter foams and develops a golden brown color. Transfer immediately to a heatproof bowl to cool completely.
  3. Once butter is cooled, preheat oven to 175°C. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined. Add the egg, molasses, and vanilla extract; whisk until smooth.
  4. In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  5. Stir in the semisweet chocolate chips until evenly distributed.
  6. Spread the dough evenly into the prepared loaf pan. Sprinkle additional chocolate chips on top if desired. Bake for 25 minutes, or until the edges are golden brown and the top is mostly set.
  7. Remove from the oven and allow to cool fully in the pan before preparing the meringue.
  8. Fill a saucepan one-third with water and bring to a gentle simmer. In a heatproof bowl, combine egg whites and granulated sugar. Set over the simmering water and whisk continuously until the sugar is dissolved and the mixture is warm.
  9. Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until thickened and opaque. Add cream of tartar and vanilla extract; continue whisking until stiff peaks form.
  10. Remove the cooled slab from the pan and cut evenly into 6 bars.
  11. Fill a piping bag fitted with a 1M tip with meringue. Pipe decorative swirls onto each bar.
  12. Carefully toast the meringue swirls using a kitchen torch until lightly golden.

Notes

  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • Make sure not to overmix the dough to ensure a soft texture.
  • Use a kitchen torch cautiously to toast the meringue.

Nutrition

Find it online: https://www.spiritsdrink.com/smores-gingerbread-cookie-bars-recipe/