Introduction to Smores Gingerbread Cookie Bars
Welcome to the world of delightful desserts where Smores Gingerbread Cookie Bars reign supreme! If you’re like me, juggling the demands of family and work can sometimes feel overwhelming. That’s why this recipe is a lifesaver—a quick solution for busy days or a treat to impress your loved ones. Picture yourself biting into a warm, gooey cookie bar, the chocolate melting in your mouth, and the spiced gingerbread bringing comfort like a cozy hug. Trust me, baking these will make your kitchen feel like a holiday haven!
Why You’ll Love This Smores Gingerbread Cookie Bars
One bite of these Smores Gingerbread Cookie Bars and you’ll understand their charm! They’re incredibly easy to whip up, making them perfect for those hectic evenings. Not only do they satisfy your sweet tooth, but the blend of flavors will make your taste buds dance with joy. Plus, with the fluffy meringue on top, each bar feels like a special occasion. Trust me, they’re a recipe you’ll want to keep close.
Ingredients for Smores Gingerbread Cookie Bars
Now, let’s dive into the scrumptious ingredients that make these Smores Gingerbread Cookie Bars irresistible. Below are the essentials you’ll need to create this delightful treat:
- Unsalted butter: Browning this adds a nutty flavor that elevates the entire bar.
- Packed brown sugar: This contributes rich moisture and depth of flavor.
- Granulated sugar: Balances the flavors and enhances sweetness.
- Large egg: Acts as a binder, ensuring your bars hold together beautifully.
- Molasses: This brings a robust sweetness along with that warm spice vibe.
- Vanilla extract: A splash of this pure essence enhances the overall taste.
- All-purpose flour: Provides structure; it’s the foundation of your bars.
- Baking soda: This leavening agent ensures lightness and a perfect rise.
- Ground cinnamon: Adds warmth and that comforting fall scent.
- Ground ginger: This spice perks up the cookie bars with zesty goodness.
- Ground allspice: A little bit of this enhances the festive vibe.
- Ground nutmeg: Just a pinch gives a nostalgic, holiday flavor.
- Salt: A little salt balances sweetness and enhances all the flavors.
- Semi-sweet chocolate chips: The gooey hero of this recipe—can be substituted with dark chocolate for a richer taste.
- Liquid egg whites: Essential for the meringue topping, they create that fluffy peak.
- Granulated sugar (for meringue): Helps achieve that sweet and glossy meringue finish.
- Cream of tartar: This stabilizes the meringue, ensuring it holds its form.
- Additional vanilla extract (for meringue): It’s an extra boost of flavor for your decorative topping.
Keep in mind, the exact measurements for these ingredients are detailed at the bottom of this article for your convenience!
How to Make Smores Gingerbread Cookie Bars
Making these Smores Gingerbread Cookie Bars is a delightful adventure! Let’s break it down step by step, ensuring the process is as easy and enjoyable as indulging in the final treat.
Prepare Your Pan
Start by taking a 9×23 cm loaf pan. Line it with parchment paper, allowing the paper to overhang the sides. This little trick will make it a breeze to lift the bars out after baking. Don’t forget to lightly coat the parchment with non-stick spray. Trust me; this makes a world of difference!
Brown the Butter
Now, let’s talk about that magical browned butter! Cube your unsalted butter and melt it in a heavy saucepan over medium heat. Stir continually until the butter foams and turns a gorgeous golden color. This browning process creates a nutty depth of flavor, adding personality to your cookie bars. Once ready, promptly transfer it to a heatproof bowl to cool completely.
Mix Wet Ingredients
Next, preheat your oven to 175°C. In a large bowl, combine the cooled browned butter, packed brown sugar, and granulated sugar. Whisk them together until well blended. Now crack in the large room-temperature egg, pour in the molasses, and splash in the vanilla extract. Whisk this mixture until smooth, creating a fantastic flavor base.
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, and spices like cinnamon and ginger. Sifting is crucial here; it lightens the flour and breaks up clumps. Mixing dry ingredients separately helps ensure an even distribution of baking soda and spices in your Smores Gingerbread Cookie Bars.
Form the Dough
Carefully fold the dry ingredients into the wet mixture. Use a spatula to combine them without overmixing, which is key to keeping your bars tender. Just when you see no more dry flour patches, it’s time to stir in those glorious semisweet chocolate chips. They’ll melt and create gooey pockets of sweetness.
Bake the Bars
Spread the dough evenly into the prepared loaf pan, pressing it down gently. For a little extra decadence, sprinkle some additional chocolate chips on top! Place your pan in the preheated oven and bake for about 25 minutes. Keep an eye on them—when the edges are golden brown and the top is mostly set, they’re ready to come out!
Cool and Prepare Meringue
Once baked, let the bars cool fully in the pan. This step is crucial; you want the structure to set before you dive into the meringue. While they cool, let’s get started on that dreamy meringue topping!
Whip the Meringue
Fill a saucepan one-third with water and bring it to a gentle simmer. In a heatproof bowl, combine your liquid egg whites and granulated sugar. Set this bowl over the simmering water. Continuously whisk until the mixture warms up and the sugar dissolves. Now, transfer it to a stand mixer fitted with a whisk attachment. Beat on high until thickened, then add the cream of tartar and vanilla extract. Keep whisking until you reach those beautiful stiff peaks.
Pipe and Toast the Meringue
Now comes the fun part! Remove your cooled gingerbread bars from the pan and cut them into even pieces. Fill a piping bag fitted with a star tip (like a 1M tip) with that glorious meringue. Pipe decorative swirls on each bar—you can get as creative as you like! Finally, using a kitchen torch, carefully toast those meringue swirls until they’re lightly golden. It adds a striking finish and a delightful contrast of flavors.
Tips for Success
- Make sure to brown your butter correctly; it greatly enhances flavor.
- Be gentle while combining the ingredients; overmixing can lead to tough bars.
- Keep an eye on your baking time; every oven is a little different.
- For adventurous flavors, try adding chopped nuts or dried fruit.
- Use a kitchen torch carefully; it’s for that perfect golden meringue finish.
Equipment Needed
- 9×23 cm loaf pan: A square or rectangular baking dish works too.
- Parchment paper: Use aluminum foil in a pinch, but parchment is best.
- Heavy saucepan: A regular pot will suffice for browning butter.
- Whisk and mixing bowls: Any mixing vessels you have will do!
- Stand mixer: A handheld mixer can work for whipping meringue, too.
Variations on Smores Gingerbread Cookie Bars
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend for delicious gluten-free Smores Gingerbread Cookie Bars.
- Healthier Sweeteners: Use coconut sugar or maple syrup instead of granulated sugar for a natural sweetness twist.
- Nuts and Seeds: Add chopped walnuts or pecans for a delightful crunch and richness in flavor.
- Dried Fruits: Incorporate dried cranberries or chopped dates for a fruity burst amidst the spices.
- Chocolate Variations: Swap semisweet chocolate chips for white chocolate or caramel chips for a unique twist on flavor.
- Vegan Option: Replace the egg with a flax egg and use aquafaba for meringue to make it vegan-friendly.
- Seasonal Spices: Experiment with your favorite spices like cardamom or cloves to create a different flavor profile.
Serving Suggestions
- Pair with a steaming cup of spiced chai or hot cocoa for a cozy complement.
- Serve alongside fresh fruit like raspberries or slices of tart apples for a bright contrast.
- Add a scoop of vanilla ice cream on top for an extra indulgent treat.
- Present on a festive platter to make your dessert table shine during gatherings.
FAQs about Smores Gingerbread Cookie Bars
Can I freeze Smores Gingerbread Cookie Bars?
Absolutely! These delectable bars freeze beautifully. Just wrap them tightly in plastic wrap and store in an airtight container. When you’re ready to enjoy, simply thaw them at room temperature for a few hours or pop them in the microwave for a few seconds.
What can I substitute if I don’t have molasses?
If you don’t have molasses on hand, you can use honey or maple syrup as an alternative. While the flavor will differ slightly, these substitutes will still provide that lovely sweetness we all cherish!
How do I know when the Smores Gingerbread Cookie Bars are done baking?
You’ll want to look for golden brown edges and a top that’s mostly set. If you gently press your finger on the surface, it should spring back. Keep an eye on them, as every oven bakes a little differently.
Can I add more chocolate to these bars?
Of course! If you’re a chocolate fan like me, feel free to mix in more chocolate chips or even chunks of your favorite chocolate. Just be mindful not to overload the mixture, so the bars hold their shape.
Is there a good way to make this recipe ahead of time?
You can absolutely prepare these Smores Gingerbread Cookie Bars ahead of time! Bake and cool them a day in advance. Just store them in an airtight container and top with meringue on the day you plan to serve them for the freshest taste!
Final Thoughts
Baking these Smores Gingerbread Cookie Bars isn’t just about creating a dessert; it’s about weaving warmth and sweetness into your day. Each layer—from the spiced gingerbread base to the fluffy meringue top—creates a symphony of flavors that delights the palate and warms the heart. Sharing these bars with family will create joyful moments and sweet memories. Whether it’s a cozy night in or a festive gathering, this recipe brings happiness to any occasion. I hope you enjoy making them as much as I do, filling your home with love and deliciousness!
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Smores Gingerbread Cookie Bars
- Total Time: 55 minutes
- Yield: 6 bars 1x
- Diet: Vegetarian
Description
Delicious Smores Gingerbread Cookie Bars topped with fluffy meringue.
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- Stir in the semisweet chocolate chips until evenly distributed.
- 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.
- Remove from the oven and allow to cool fully in the pan before preparing the meringue.
- 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.
- 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.
- Remove the cooled slab from the pan and cut evenly into 6 bars.
- Fill a piping bag fitted with a 1M tip with meringue. Pipe decorative swirls onto each bar.
- Carefully toast the meringue swirls using a kitchen torch until lightly golden.
Notes
- Ensure the butter is browned properly for the best flavor.
- Do not overmix the dough to keep the bars tender.
- Use a kitchen torch carefully when toasting meringue.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
