Description
Savor the delightful taste of ValentineSmores Gingerbread Cookie Bars, a comforting blend of gingerbread and s’mores flavors. Simple to make and perfect for sharing, these bars feature rich chocolate and fluffy meringue—a treat everyone will love!
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/3 cup liquid egg whites
- 3/4 cup granulated sugar, for meringue
- 1 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract, for meringue
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- Brown the butter in a heavy saucepan and let cool.
- Whisk the browned butter, brown sugar, and granulated sugar until smooth. Add egg, molasses, and vanilla, whisking to combine.
- Sift dry ingredients and fold into wet mixture gently.
- Stir in chocolate chips and spread the dough into the prepared pan.
- Bake for about 25 minutes until edges are brown and top is set. Cool completely in the pan.
- Prepare meringue by mixing egg whites and granulated sugar over simmering water until warm; whisk until stiff peaks form.
- Pipe meringue on cooled bars and toast with a kitchen torch until golden.
Notes
Store bars at room temperature in an airtight container for up to three days.
Replace all-purpose flour with a gluten-free blend for a gluten-free version.
Substitute unsalted butter with coconut oil for a dairy-free option.
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg