Name: Smores Gingerbread Cookie Bars
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
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)

Description

Delicious Smores Gingerbread Cookie Bars topped with fluffy meringue.

Ingredients

Scale

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)

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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