Name: ValentineSmores Gingerbread Cookie Bars
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: Unsalted Butter (115 g); Brown Sugar (107 g); Granulated Sugar (25 g); Large Egg (1, room temperature); Molasses (15 ml); Vanilla Extract (2.5 ml); All-Purpose Flour (170 g); Baking Soda (2.5 ml); Ground Cinnamon (5 ml); Ground Ginger (2.5 ml); Ground Allspice (1.25 ml); Ground Nutmeg (0.6 ml); Salt (1.25 ml); Semisweet Chocolate Chips (135 g); Liquid Egg Whites (90 ml); Granulated Sugar (150 g, for meringue); Cream of Tartar (5 ml); Vanilla Extract (2.5 ml, for meringue)

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As you step into the kitchen, the warm scent of brown butter begins to envelop you, inviting you into a realm of cozy nostalgia. The golden hue of gingerbread dancing with sweet chocolate embodies the spirit of Valentine’s Day, making it feel like a delightful hug on a chilly evening. Each bite of these ValentineSmores Gingerbread Cookie Bars promises a heavenly combination of creamy meringue and gooey chocolate that will whisk you back to simpler times spent around a crackling fire, roasting marshmallows with loved ones.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make ValentineSmores Gingerbread Cookie Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
ValentineSmores Gingerbread Cookie Bars

I vividly remember my childhood days spent with my grandmother during the holiday season, where we would bake gingerbread cookies and open gifts together. That joyful experience inspired this recipe, blending traditional gingerbread flavors with a playful twist. Whether for a holiday gathering or a sweet surprise for your loved one, these bars are sure to spark joyous smiles. So, gather your ingredients and let’s create some wonderful ValentineSmores Gingerbread Cookie Bars that you’ll be proud to share!

Why You’ll Love This Recipe

Simple & Quick: These tasty bars come together in about 30 minutes—perfect for last-minute treats!
Irresistible Flavor: Imagine the warm spices of gingerbread, combined with rich chocolate and fluffy meringue. Pure indulgence!
Eye-Catching Appeal: The toasted meringue swirl on top adds a beautiful, festive touch that looks spectacular.
Flexible Serving: Perfect for a cozy dessert, party platter, or even as a midday treat.
Diet-Friendly Options: Easily swap out ingredients for gluten-free or dairy-free alternatives without losing the delicious taste!

Ingredients You’ll Need

Unsalted Butter (115 g): Browned for depth, this adds a nutty taste. Use unsalted to control your overall saltiness.
Brown Sugar (107 g): Provides moisture and richness. Pack it tightly in the measuring cup for the best results or swap with coconut sugar for a healthier option.
Granulated Sugar (25 g): Helps create a crisp top layer. You can replace it with coconut sugar, though it will slightly alter the flavor.
Large Egg (1, room temperature): Essential for binding. Room-temperature eggs incorporate better; if you forget, place cold eggs in warm water for a few minutes.
Molasses (15 ml): Infuses warmth and richness to our bars. Light molasses works well, but dark molasses adds even more flavor.
Vanilla Extract (2.5 ml): Enhances sweetness and depth. Always choose pure extract for the best flavor.
All-Purpose Flour (170 g): Forms the base of your bars. You can use gluten-free all-purpose flour if needed but check for a xanthan gum inclusion for structure.
Baking Soda (2.5 ml): Helps leaven the bars for that perfect rise.
Ground Cinnamon (5 ml): Complements the gingerbread flavor. Freshly ground cinnamon works wonders if you have it!
Ground Ginger (2.5 ml): The star spice for our gingerbread flavor. Consider using fresh ginger for added kick if you prefer.
Ground Allspice (1.25 ml): Adds a warm, aromatic touch. If you don’t have allspice, a pinch of nutmeg also complements gingerbread beautifully.
Ground Nutmeg (0.6 ml): Just a hint brings out the richness in flavor without overpowering.
Salt (1.25 ml): Enhances flavors for a better overall taste.
Semisweet Chocolate Chips (135 g): Creates pockets of gooey goodness. Feel free to swap for dark chocolate if desired.
Liquid Egg Whites (90 ml): Key for meringue. Avoid using carton egg whites, as they can be less stable.
Granulated Sugar (150 g, for meringue): Stabilizes the meringue; be sure to use a fine granulated sugar for best results.
Cream of Tartar (5 ml): Helps stabilize the egg whites for a fluffy meringue; you can also use lemon juice if you run out.
Vanilla Extract (2.5 ml, for meringue): Enhances flavor in the meringue layer.

Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and lining a 9×5-inch loaf pan with parchment paper, allowing it to hang over the sides for easy removal. A light coat of non-stick spray will ensure nothing sticks, and you’ll have those bars sliding right out after baking!

Brown the Butter: Cube your unsalted butter and melt it in a heavy saucepan over medium heat. Stir continuously until the butter foams and turns golden brown. The nutty aroma that fills your kitchen is heavenly—this step is crucial for that rich flavor. Once browned, quickly transfer it to a heatproof bowl and let it cool completely.

Whisk Wet Ingredients: Once your browned butter has cooled, grab a large mixing bowl. Whisk together the browned butter, brown sugar, and granulated sugar until the mixture is smooth and silky. Add in the room-temperature egg, molasses, and vanilla extract, whisking until fully combined. Feel free to get a bit playful here—think of how excited you are about the delicious bars to come!

Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Gently fold the dry mixture into the wet mixture using a spatula. Be careful not to overmix; you want to see some streaks of flour for perfectly soft bars!

Stir in Chocolate Chips: Sprinkle those semisweet chocolate chips over the batter and fold them in evenly. Just imagine how they’ll melt as the bars bake. If you like, throw in an extra handful on top for that gooey, decadent vibe!

Spread and Bake: Spread the dough evenly into your prepared loaf pan, smoothing out the top. Bake for about 25 minutes, or until the edges are golden brown and the top feels mostly set. You want to see those heavenly chocolate chips peeking through!

Cool Completely: Once baked, remove your cookie bars from the oven and allow them to cool completely in the pan. This is a great time to clean up your workspace and dream about the delicious layers of flavors you’ll soon be enjoying!

Make the Meringue: While your bars cool, prepare the meringue. Fill a saucepan with about one-third of water and bring it to a gentle simmer. In a heatproof dish, combine the egg whites and granulated sugar and set it over the simmering water. Whisk continuously until the sugar dissolves and the mixture is warm to the touch—this helps the meringue become beautifully glossy.

Beat Egg Whites: Carefully transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until it thickens and turns opaque. Add in cream of tartar and vanilla extract, continuing to whisk until stiff peaks form. The transformation is magical—the fluffy mixture will hold its shape beautifully for piping!

Pipe and Toast: Remove your cooled gingerbread cookie slab from the pan and cut it into six lovely bars. Use a piping bag fitted with a 1M tip to pipe decorative swirls of meringue atop each bar. Now, using a kitchen torch, carefully toast the meringue swirls until they’re lightly golden and caramelized. You won’t believe how gorgeous they look!

Storing & Reheating

For optimal freshness, store your ValentineSmores Gingerbread Cookie Bars at room temperature in an airtight container for up to three days. If you’re hoping to keep them longer, refrigerate them in a sealed container, where they’ll last about a week. Alternatively, these bars freeze well—wrap them tightly in plastic wrap and place them in an airtight container for up to three months. When ready to enjoy, reheat in the microwave for about 10-15 seconds. The meringue may lose some firmness over time, but a quick toast with a torch can revive that lovely texture!

Chef’s Helpful Tips

Avoid overmixing your batter; this helps keep the bars tender.
Use room-temperature eggs for better emulsion of ingredients, yielding a fluffier texture.
Make sure the butter is browned at a medium heat to prevent burning; you’re looking for a nice golden color.
If your meringue isn’t forming stiff peaks, try adding a touch more cream of tartar for stability.
Enjoy experimenting with toppings like crushed graham crackers or colored sprinkles for added flair!
These bars are fabulous make-ahead treats for special occasions; they can be assembled but not baked ahead of time.

There’s something undeniably magical about these ValentineSmores Gingerbread Cookie Bars. They mesh the beloved flavors of gingerbread with the sweet, sticky joy of s’mores topped with a dreamy meringue. They’re not just a treat but an experience, waiting to be shared with friends and family. Try making your batch and savor every delightful mouthful—trust me, you and your loved ones will adore them!

Recipe FAQs

Can I make these bars gluten-free?

Absolutely! To create gluten-free ValentineSmores Gingerbread Cookie Bars, substitute the all-purpose flour with a gluten-free baking blend. Look for one that already includes xanthan gum for the best texture. Just ensure it’s a 1:1 blend for easy swapping.

How can I make these bars dairy-free?

For a dairy-free version, swap the unsalted butter with coconut oil or vegan butter. The flavor might vary slightly, but it will still retain its deliciousness. Use dairy-free chocolate chips to complete the treat!

What can I do if my meringue isn’t stiffening?

If your meringue isn’t reaching stiff peaks, there are a few tricks you can try! Be sure your mixing bowl is absolutely clean and dry, as any grease can affect the egg whites. Adding a bit more cream of tartar can also help stabilize the mixture. Whisking longer might do the trick, so don’t be shy about being patient!

Can I use a different topping instead of meringue?

While meringue adds a lovely touch, feel free to top your bars with whipped cream, a dusting of powdered sugar, or even a drizzle of melted chocolate. A simple ganache could be a delightful alternative if you’re particularly fond of chocolate!