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
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 2 egg whites
- 1/4 cup granulated sugar (for meringue)
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract (for meringue)
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.
Nutrition
- Serving Size: 1 bar
- Calories: 400
- Sugar: 36g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg