If you love the cozy spices of the holidays and the gooey magic of campfire treats, the Smores Gingerbread Cookie Bars Recipe is going to steal your heart. This recipe brings together the deep, warm flavors of gingerbread with pockets of melting chocolate and fluffy toasted meringue, creating a dessert that’s both nostalgic and delightfully new. Every bite is a comforting hug and a sweet adventure rolled into one, perfect for sharing with loved ones or savoring as a special treat just for yourself.
Ingredients You’ll Need
Don’t be intimidated by a long list — these ingredients are straightforward but crucial to making the perfect Smores Gingerbread Cookie Bars Recipe. Each one adds essential flavor, texture, or that magical crumb you crave in a cookie bar.
- Unsalted butter, browned (115 g): Browning the butter develops a nutty, rich flavor that makes these bars irresistibly deep in taste.
- Packed brown sugar (107 g): Adds moisture and a subtle caramel undertone to the gingerbread base.
- Granulated sugar (25 g + 150 g for meringue): Balances sweetness and provides structure wherever used.
- Large egg, room temperature (1): Binds ingredients and helps develop the chewy yet tender texture.
- Molasses (15 ml): The soul of gingerbread with its rich, robust flavor and deep color.
- Vanilla extract (2.5 ml + 2.5 ml for meringue): Enhances flavors and adds a warm fragrance.
- All-purpose flour (170 g): Creates the sturdy yet soft structure that holds all the goodies together.
- Baking soda (2.5 ml): Ensures a light, tender crumb by providing lift.
- Ground cinnamon (5 ml), ground ginger (2.5 ml), ground allspice (1.25 ml), ground nutmeg (0.6 ml): These spices create the iconic gingerbread flavor profile that makes this recipe truly special.
- Salt (1.25 ml): Balances the sweetness and intensifies all spice notes.
- Semisweet chocolate chips (135 g + extra for topping): Provides bursts of melty chocolate goodness.
- Liquid egg whites (90 ml): Used for the smooth and fluffy meringue topping.
- Cream of tartar (5 ml): Stabilizes the meringue for perfect peaks.
How to Make Smores Gingerbread Cookie Bars Recipe
Step 1: Prep Your Pan
Line a 9×23 cm loaf pan with parchment paper, letting the paper hang over the edges for easy removal later. Give the pan a quick spritz with non-stick spray so none of that gorgeous cookie sticks and your bars slide out perfectly.
Step 2: Brown the Butter
Cut your unsalted butter into cubes and melt it slowly in a heavy saucepan over medium heat, stirring constantly. Watch carefully as it starts foaming and transforms into a beautiful golden brown. This step adds irresistible nuttiness that takes your gingerbread bars to the next level. Immediately transfer the browned butter to a heatproof bowl to cool completely.
Step 3: Mix Wet Ingredients
Once your browned butter has cooled, preheat the oven to 175°C. In a large bowl, whisk together the butter with brown and granulated sugar until smooth and well combined. Then add the egg, molasses, and vanilla extract, whisking again until silky and fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. This step is key to evenly distributing the spices and leavening agents so each bite bursts with balanced flavor.
Step 5: Fold Dry Into Wet
Gently fold the flour mixture into the butter and sugar blend, being careful not to overmix. Overworking would toughen the dough, and you want your bars tender with a slight chew.
Step 6: Add Chocolate and Bake
Stir in your semisweet chocolate chips so they’re evenly scattered throughout the batter. Spread the dough into your prepared pan and sprinkle a few extra chocolate chips on top for a pretty molten look once baked. Bake for 25 minutes until the edges are golden brown and the center is set but still soft to the touch.
Step 7: Cool Before Meringue
Once out of the oven, allow the slab to cool completely in the pan – this lets the bars set nicely so they won’t crumble when you add your meringue topping.
Step 8: Prepare the Meringue Mixture
Bring about a third of a saucepan filled with water to a gentle simmer. In a heatproof bowl, combine the liquid egg whites with 150 grams of granulated sugar. Place this bowl over the simmering water, whisking constantly until the sugar dissolves and the mixture feels warm to the touch.
Step 9: Whip the Meringue
Transfer the warm egg white and sugar mixture to a stand mixer fitted with a whisk attachment. Beat it on high speed until it thickens and becomes opaque. Then add cream of tartar and vanilla extract to stabilize and flavor the meringue, continuing to whisk until you get beautifully stiff peaks that hold their shape.
Step 10: Slice the Bars
Carefully lift the cooled gingerbread slab out of the pan using the parchment paper overhangs. Place on a cutting board, then use a sharp knife to cut it evenly into six generous bars ready for their delicious finishing touch.
Step 11: Pipe the Meringue
Fill a piping bag fitted with a 1M star tip with your fluffy meringue. Pipe decorative swirls atop each bar, adding a whimsical flair that makes these bars as stunning as they are tasty.
Step 12: Toast the Meringue
Using a kitchen torch, carefully toast your meringue swirls until lightly golden and kissed with color. This final step adds just the right amount of smokiness and crunch that perfectly complements the soft gingerbread base.
How to Serve Smores Gingerbread Cookie Bars Recipe
Garnishes
For a sweet finishing touch, sprinkle a few crushed graham crackers or mini marshmallows around the plated bars to emphasize the s’mores spirit. A dusting of cinnamon or a drizzle of melted chocolate can also elevate the presentation and flavor.
Side Dishes
Serve these bars alongside a warm cup of spiced chai, rich hot cocoa, or a creamy latte to balance the spices and sweetness beautifully. For a lighter pairing, a scoop of vanilla bean ice cream or a dollop of whipped cream complements the dense gingerbread texture.
Creative Ways to Present
Try layering these bars in a dessert trifle with whipped cream and crushed graham crackers for a show-stopping holiday centerpiece. Or, cut them into bite-sized squares and serve on a festive platter at your next gathering, making it easy for guests to indulge in a little bit of nostalgia with every bite.
Make Ahead and Storage
Storing Leftovers
Wrap your Smores Gingerbread Cookie Bars Recipe tightly with plastic wrap or store in an airtight container at room temperature. They stay fresh and chewy for up to 3 days, perfect for enjoying as a midweek treat that’ll remind you of cozy winter evenings.
Freezing
If you want to keep them longer, thoughtful freezing is your best friend. Wrap each bar individually in plastic wrap, then place them in a freezer-safe container or bag. They freeze well for up to 2 months without losing flavor or texture.
Reheating
When you’re ready to dig back in, thaw the bars at room temperature for a couple of hours. To bring back that freshly toasted meringue vibe, give them a few quick blasts with a kitchen torch or warm briefly in a low oven, watching carefully so they don’t dry out.
FAQs
Can I make the Smores Gingerbread Cookie Bars Recipe without molasses?
Molasses provides that classic deep flavor and moisture crucial to gingerbread. You can substitute with dark corn syrup or honey, but expect a slightly different taste and possibly less depth in color.
What can I use instead of a kitchen torch to toast the meringue?
If you don’t have a kitchen torch, you can place the piped meringue-topped bars under a broiler for a very short time. Watch constantly to avoid burning — a few seconds is usually enough to achieve the golden finish.
Are these bars gluten-free?
The recipe as written uses all-purpose flour, which contains gluten. To make gluten-free bars, you’d need a gluten-free flour blend suitable for baking; keep in mind that texture may vary slightly.
Can I use egg substitutes for the meringue topping?
Traditional meringue requires egg whites for best results. Aquafaba (chickpea water) can sometimes be used as a vegan substitute but may require experimentation to achieve similar stiffness and flavor.
How spicy are these gingerbread bars?
The spice blend is warm but not overwhelming, perfect for those who want classic gingerbread flavors without too much heat. You can always adjust the cinnamon, ginger, and allspice to suit your personal taste.
Final Thoughts
This Smores Gingerbread Cookie Bars Recipe is an absolute winner if you want a dessert that feels like a warm, festive hug. Its combination of cozy spices, luscious chocolate, and airy toasted meringue is irresistible and sure to impress anyone lucky enough to try it. Trust me, once you make these bars, they’ll become a beloved go-to whenever you crave a treat that’s both comforting and delightfully indulgent.
Print
Smores Gingerbread Cookie Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These S’mores Gingerbread Cookie Bars combine the warm spices of gingerbread with melty semisweet chocolate chips and fluffy toasted meringue swirls. Baked in a loaf pan for a chewy texture, these bars offer a perfect holiday treat reminiscent of cozy campfires, with a delicious sweetness from molasses and a hint of cinnamon, ginger, allspice, and nutmeg.
Ingredients
Cookie Base
- 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
Meringue Topping
- 90 ml liquid egg whites
- 150 g granulated sugar
- 5 ml cream of tartar
- 2.5 ml vanilla extract
Instructions
- Prepare the pan: Line a 9×23 cm loaf pan with parchment paper, making sure the paper overhangs the sides for easy removal. Lightly coat the pan with non-stick spray.
- Bread the butter: Cube the unsalted butter and melt it in a heavy saucepan over medium heat while stirring continuously. Cook until the butter foams and turns a golden brown color. Immediately transfer it to a heatproof bowl to cool completely.
- Mix wet ingredients: Once the browned butter is cooled, preheat your oven to 175°C (347°F). In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined. Add the egg, molasses, and vanilla extract, whisking until the mixture is smooth.
- Combine dry ingredients: In a separate bowl, sift the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and salt. Fold the dry ingredients gently into the wet mixture until just combined to avoid overmixing.
- Add chocolate chips: Stir the semisweet chocolate chips into the dough evenly.
- Bake the cookie base: Spread the dough evenly into the prepared loaf pan. Sprinkle extra chocolate chips on top if desired. Bake in the preheated oven for 25 minutes or until the edges turn golden brown and the top is mostly set.
- Cool base: Remove the pan from the oven and allow the cookie slab to cool completely in the pan before moving on to the meringue topping.
- Prepare water bath: Fill a saucepan one-third full with water and bring it to a gentle simmer.
- Dissolve sugar in egg whites: In a heatproof bowl, combine the liquid egg whites and granulated sugar. Place this bowl over the simmering water and whisk constantly until the sugar has dissolved and the mixture feels warm to the touch.
- Whip meringue: Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Whisk on high speed until the meringue thickens and becomes opaque. Add cream of tartar and vanilla extract, then continue whisking until stiff peaks form.
- Cut bars: Remove the cooled cookie slab from the pan and cut it evenly into 6 bars.
- Pipe meringue: Fit a piping bag with a 1M tip and fill it with the prepared meringue. Pipe decorative swirls on top of each bar.
- Toast meringue: Using a kitchen torch, carefully toast the meringue swirls until they are lightly golden and have a toasted flavor. Serve and enjoy!
Notes
- Ensure the browned butter is fully cooled before mixing with other ingredients to prevent cooking the egg prematurely.
- Do not overmix the dough once dry ingredients are added to avoid tough bars.
- The water bath for dissolving sugar is essential for smooth, stable meringue.
- Use fresh egg whites for best meringue results; avoid using watery or leftover egg whites.
- Be cautious while toasting the meringue with a torch to avoid burning.
- Bars can be stored in an airtight container at room temperature for up to 3 days.
