Name: ValentineSmores Gingerbread Cookie Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: unsalted butter; brown sugar; granulated sugar; egg; molasses; vanilla extract; all-purpose flour; baking soda; spices (cinnamon, ginger, allspice, nutmeg); salt; semisweet chocolate chips; egg whites; granulated sugar (for meringue); cream of tartar; vanilla extract (for meringue)

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The air is filled with the warm, inviting aroma of freshly baked gingerbread and sweet chocolate, creating a perfect cozy atmosphere that whispers “it’s time for a treat!” Imagine sinking your teeth into a soft, chewy bar that combines the spiced goodness of gingerbread with gooey chocolate and fluffy meringue — a delightful experience that feels both festive and indulgent. These ValentineSmores Gingerbread Cookie Bars are not just a dessert; they embody a moment of joy, a special treat to share with loved ones during Valentine’s Day, or any day you need a little extra sweetness in your life.

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

As I think about baking, I’m reminded of the times spent in the kitchen with my family, whisking and stirring, sharing simple pleasures. These ValentineSmores Gingerbread Cookie Bars feel like a warm hug between friends, evoking childhood memories and the joy that comes from sharing something baked with love. So why not gather your favorite people and whip up a batch? Trust me; your heart will thank you for it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, including prep and bake time!
Irresistible Flavor: The perfect balance of spices, melty chocolate, and toasted meringue creates a taste explosion.
Eye-Catching Appeal: These bars are as beautiful as they are tasty, each topped with gorgeous swirls of golden meringue.
Flexible Serving: Perfect for a cozy dessert, a snack, or a standout item at your Valentine’s Day party.
Diet-Friendly Options: Easily adaptable if you need to make them gluten-free or dairy-free with some simple swaps.

Ingredients You’ll Need

Unsalted butter: Browned for a nutty flavor that enhances the base of the bars. You can use salted butter if that’s what you have on hand, but reduce the added salt slightly.
Brown sugar and granulated sugar: These sweeteners balance flavor and moisture. Feel free to substitute coconut sugar for a less processed option.
Egg: Adds structure and moisture; you can use a flaxseed egg for a vegan version.
Molasses: A sweet and rich flavor essential for that authentic gingerbread taste. If you don’t have molasses, dark corn syrup can be a substitute.
Vanilla extract: Always go for pure vanilla extract for the best flavor; imitation vanilla won’t have the same depth.
All-purpose flour: This is the base for your bars. For a gluten-free option, use a 1:1 gluten-free flour blend.
Baking soda: A leavening agent that helps the bars rise.
Spices (cinnamon, ginger, allspice, nutmeg): They bring warmth and depth; freshly ground spices will give the best flavor.
Salt: Enhances all the other flavors, so don’t skip it.
Semisweet chocolate chips: These melt deliciously; consider dark chocolate for a rich twist or even white chocolate if you’re feeling adventurous.
Egg whites and granulated sugar: Essential ingredients for meringue, which gives these bars a light finish. You can use pasteurized egg whites or a powdered egg white alternative for safety.
Cream of tartar: Stabilizes your meringue to achieve those lovely stiff peaks.
Vanilla extract (for meringue): Adds flavor; stick with pure if possible.

Line the Pan: Start by preparing a 9×5-inch loaf pan with parchment paper. Make sure the paper hangs over the edges to make for easy removal later, then give it a light spray of non-stick cooking spray. This is an essential first step to keep gooey goodness from sticking!

Brown the Butter: Cube your unsalted butter and place it in a heavy saucepan over medium heat. Stir continuously as it begins to foam and turn golden; this creates a wonderful depth of flavor. As soon as it reaches that lovely amber hue, transfer it quickly to a heatproof bowl to cool completely, as burnt butter can quickly ruin your sweet treat.

Preheat and Whisk: While your butter cools, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the browned butter, packed brown sugar, and granulated sugar. Whisk until smooth and creamy, then add in the egg, molasses, and vanilla extract. Whisk until everything is well blended and there are no lumps; it should feel rich and glossy.

Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking soda, and spices (cinnamon, ginger, allspice, nutmeg, and salt). This not only mixes the powders evenly but also aerates them for the fluffiest bars possible. From here, gently fold the dry mixture into the wet ingredients until just combined — be careful not to overwork the dough, or your bars might end up dense.

Stir in Chocolate: Now, fold in your semisweet chocolate chips, making sure they’re evenly distributed throughout the dough. You want pockets of chocolate goodness in every bite!

Spread and Bake: Scoop the dough into your prepared pan, spreading it out evenly with a spatula. If desired, sprinkle some extra chocolate chips on top for added texture and visual appeal. Pop it in your preheated oven and bake for about 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean. This will fill your kitchen with enticing scents!

Cool and Make Meringue: Once baked, allow the bars to cool completely in the pan. Meanwhile, fill a saucepan with water and bring it to a gentle simmer. In a heatproof bowl, combine the egg whites and granulated sugar, set it over the simmering water, and whisk until the sugar dissolves and the mixture is warm. This process ensures the sugar fully integrates into the egg whites for a silky meringue.

Whip the Meringue: Carefully transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment, and beat it on high speed until thickened and opaque. When stiff peaks form, add in the cream of tartar and the vanilla. Keep whisking until your meringue is glossy and holds those peaks beautifully, which typically takes about 5 minutes.

Prepare the Bars: Carefully remove the cooled gingerbread slab from the pan along with the parchment paper. Slice it evenly into six beautiful bars. Each bar should be a lovely treat full of spiced goodness and chocolate. This is a moment to admire your handiwork!

Decorate with Meringue: Fill a piping bag fitted with a 1M tip with the meringue. Pipe decorative swirls on top of each bar, allowing for creative flair. The meringue’s swirl adds not just sweetness but a stunning visual that’s sure to impress!

Toast and Serve: Using a kitchen torch, carefully toast the meringue swirls until they turn a lightly golden brown. Watch them closely as they can go from perfect to burnt in no time. Once toasted, your bars are ready to be devoured. Just look at those fluffy, caramelized peaks; they are so gorgeous!

Storing & Reheating

To keep your ValentineSmores Gingerbread Cookie Bars fresh, store them at room temperature in an airtight container for up to 3 days. If you’d like to keep them longer, refrigerate them for about a week, using a container with a good seal. You can even freeze these treats for up to three months! To reheat, simply pop them into a 350°F oven for about 5-7 minutes; they’ll become nice and warm again. Just a heads up, the texture of the meringue may become a bit less fluffy when refrigerated, but a quick toast will bring back some of that original charm!

Chef’s Helpful Tips

Avoid overmixing the dough; this will help ensure your bars stay tender.
Use room temperature eggs; they incorporate better and help create a softer texture.
If your meringue isn’t forming stiff peaks, make sure your mixing bowl is clean and free of any grease.
Consider making the cookie bars a day ahead for easier assembly the next day.
Be sure to keep a close eye on the meringue as it toasts; it can go from perfectly browned to burnt in seconds!

Recipe FAQs

Can I make these gluten-free?

Absolutely! Substitute regular all-purpose flour with a 1:1 gluten-free blend. Just ensure that the blend contains xanthan gum for the best texture.

What can I use if I don’t have a torch for the meringue?

If you don’t have a kitchen torch, you can place your bars under a broiler for a minute or two. Watch them closely, as they can burn quickly.

How do I store leftover bars?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If freezing, wrap them well to avoid freezer burn.

Can I use egg substitutes for the meringue?

You can try using aquafaba (the liquid from canned chickpeas) as a substitute for the egg whites in meringue. A general guideline is to use 3 tablespoons of aquafaba for each egg white. Just remember, the texture may vary slightly!

Enjoy whipping up these ValentineSmores Gingerbread Cookie Bars! They’re bound to become a beloved treat in your home. Whether you’re sharing them with friends or indulging in them solo, they promise a smile in every bite!

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Author: Jennifer
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 bars
Category: Dessert
Method: Baking
Cuisine: American

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Description

These ValentineSmores Gingerbread Cookie Bars blend gingerbread spice with gooey chocolate and fluffy meringue, creating a delightful treat perfect for sharing. Simple to prepare and irresistibly delicious, they are ideal for celebrating special moments.

Ingredients

unsalted butter
brown sugar
granulated sugar
egg
molasses
vanilla extract
all-purpose flour
baking soda
spices (cinnamon, ginger, allspice, nutmeg)
salt
semisweet chocolate chips
egg whites
granulated sugar (for meringue)
cream of tartar
vanilla extract (for meringue)

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Instructions

Line a 9×5-inch loaf pan with parchment paper.
Brown the unsalted butter in a saucepan over medium heat until golden.
Preheat oven to 350°F (175°C) and whisk together sugars, egg, molasses, and vanilla in a bowl until smooth.
Combine dry ingredients in another bowl and fold into the wet mixture until just combined.
Fold in chocolate chips and spread into the prepared pan.
Bake for about 25 minutes until edges are golden.
Cool completely in the pan, then prepare meringue by whisking egg whites and sugar over simmering water until warm.
Beat egg whites until stiff peaks form, adding cream of tartar and vanilla.
Remove cooled gingerbread from pan, slice into bars, and pipe meringue on top.
Toast meringue swirls with a kitchen torch until golden.

Notes

Store bars in an airtight container at room temperature for up to 3 days.
For gluten-free, substitute all-purpose flour with a gluten-free blend.
Make the bars a day ahead for easier assembly.