Introduction to Smores Gingerbread Cookie Bars
As the holiday season approaches, my kitchen transforms into a cozy haven of delightful aromas and festive treats. One recipe that has become a staple for me are these scrumptious Smores Gingerbread Cookie Bars. They bring together the warm spices of gingerbread with gooey chocolate and light, fluffy meringue. Perfect for busy moms and professionals like us, these bars are simple to whip up, offering a taste of joy that captures the essence of the holidays. So, grab your apron, and let’s make some magic in the kitchen!
Why You’ll Love This Smores Gingerbread Cookie Bars
These Smores Gingerbread Cookie Bars are not just easy to make; they’re a delightful treat that brings smiles to everyone’s faces! With minimal prep time and a baked creation that’s sure to impress, these bars fit perfectly into hectic holiday schedules. Imagine biting into a chewy, chocolatey square with a hint of spice, making each bite a blissful bite. They’re exactly what you need for quick holiday gatherings or cozy family nights!
Ingredients for Smores Gingerbread Cookie Bars
For these Smores Gingerbread Cookie Bars, you’ll need a few pantry essentials and a couple of flavors that will shine this festive season. Here’s what to gather:
- Unsalted butter: Browning the butter adds a nutty richness that elevates these bars to a whole new level.
- Brown sugar: This adds moisture and depth of flavor, making the bars beautifully chewy.
- Granulated sugar: A touch of sweetness that balances the spices in the dough.
- Large egg: This provides structure and helps bind the ingredients together.
- Molasses: It infuses a warm, robust flavor that’s quintessentially gingerbread.
- Vanilla extract: A splash enhances all the flavors, creating a warm hug in each bite.
- All-purpose flour: The backbone of the dough, giving it the right texture.
- Baking soda: This is essential for helping the bars rise and achieve a perfect texture.
- Ground spices (cinnamon, ginger, allspice, nutmeg): These spices bring the holiday spirit, making your kitchen smell like joy!
- Salt: A pinch enhances all the sweet and spicy flavors, balancing them perfectly.
- Semisweet chocolate chips: The gooey chocolate melts beautifully, providing that classic s’mores element.
- Liquid egg whites: They’re key for creating a light, airy meringue topping.
- Cream of tartar: This ingredient stabilizes the meringue, ensuring it holds its shape when piped.
Feel free to experiment with optional ingredients, like adding crushed graham crackers for a true s’mores twist. Or, swap chocolate for dark chocolate for a more intense flavor. The possibilities are endless!
How to Make Smores Gingerbread Cookie Bars
Prepare Pan and Melt Butter
Start by lining a 9×23 cm loaf pan with parchment paper. Ensure the paper overhangs, making it easier to lift the bars out later. Give it a light coat of non-stick spray for extra insurance. Now, for the butter! Cut the unsalted butter into cubes and melt it in a heavy saucepan over medium heat. Stir constantly until it foams and turns a lovely golden brown color. Be careful! If it burns, it can ruin the flavor. Once browned, transfer it to a heatproof bowl to cool completely.
Mix Wet Ingredients
In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until it’s well blended. This step is crucial, as it makes the base of your Smores Gingerbread Cookie Bars perfectly sweet and tender. Next, add in the egg, molasses, and vanilla extract. Whisk until smooth. This mixture is where all the magic begins, creating a rich foundation for those beautiful bars! Remember, we’re aiming for a homogenous blend that feels like a warm hug!
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, and spices like cinnamon, ginger, allspice, nutmeg, and salt. Sifting not only combines these elements but aerates them, ensuring a light texture. Now, gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Overmixing can lead to dense bars, and we want ours to be delightfully chewy and flavorful. Just blend until you see no dry flour left, and you’re golden!
Fold in Chocolate Chips
It’s time for the spectacular chocolate moment! Pour in those semisweet chocolate chips and fold them into the dough gently. Spread them throughout so that every bite of your Smores Gingerbread Cookie Bars has that luscious chocolaty goodness. The chocolate’s melted creaminess pairs beautifully with the spiced base, creating the classic s’mores experience without the campfire. Get excited; you’re almost there!
Bake the Bars
Scoop the dough into your prepared loaf pan, spreading it evenly. If you’re feeling a little extra, sprinkle some more chocolate chips on top. Bake at 175°C for 25 minutes, but keep an eye on it! You’re looking for golden edges and a mostly set top. Not too jiggly! Once done, take the pan out and let it cool fully before removing it. This step is essential to avoid a gooey mess when cutting – trust me!
Prepare the Meringue
Grab a saucepan and fill it one-third with water. Bring it to a gentle simmer. In a heatproof bowl, whisk the egg whites and granulated sugar until combined. Set this bowl over the simmering water, whisking continuously until the sugar dissolves. The mixture should feel warm. Once done, transfer it to a stand mixer fitted with a whisk attachment. Beat on high speed until thickened and opaque. Add the cream of tartar and vanilla, whisking until stiff peaks form. This is the fluffy cloud that adorns your bars!
Decorate and Serve
Now comes the fun part! Carefully remove the cooled slab from the pan and slice it into six even bars. Grab your piping bag fitted with a 1M tip, and fill it with that beautiful meringue. Pipe decorative swirls on each bar, making them look as festive as their taste. If you’re feeling adventurous, toast the meringue swirls using a kitchen torch until they are lightly golden. This adds an irresistible complexity and a touch of flair. Now, sit back and watch the smiles unfold!
Tips for Success
To ensure your Smores Gingerbread Cookie Bars are a hit, remember a few key points.
Firstly, let the browned butter cool completely before adding it to the mix; this prevents cooking the eggs. Secondly, avoid overmixing when combining wet and dry ingredients to keep those bars delightfully chewy. Lastly, be patient when toasting the meringue—watch it closely so it doesn’t burn. You’ve got this!
Equipment Needed
To whip up these Smores Gingerbread Cookie Bars, you’ll need a few essential tools:
- 9×23 cm loaf pan: A standard baking dish will work in a pinch.
- Heavy saucepan: Use any sturdy pot for browning butter.
- Whisk: A handheld whisk or an electric mixer will do the job.
- Piping bag: A zip-top bag with the corner snipped off can substitute nicely.
- Spatula: Both rubber or silicone spatulas are perfect for folding in ingredients.
Variations on Smores Gingerbread Cookie Bars
If you’re looking to experiment, there are many fun twists for your Smores Gingerbread Cookie Bars!
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. You can also add spices like cardamom or cloves for an exotic zing. Want a healthier twist? Use coconut sugar instead of granulated sugar, or mix in some oats for added texture. Each variation will still delight your taste buds while adding your unique flair!
Serving Suggestions for Smores Gingerbread Cookie Bars
To elevate your Smores Gingerbread Cookie Bars, pair them with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of homemade chocolate sauce adds an extra touch of indulgence. For beverages, serve alongside spiced chai or a warm mug of cocoa to enhance the cozy flavors!
FAQs about Smores Gingerbread Cookie Bars
Can I make the meringue ahead of time?
Yes, you can prepare the meringue ahead of time! Just keep it stored in an airtight container in the refrigerator for up to a day. When you’re ready to use it, give it a quick stir before piping onto the bars.
How do I store leftover Smores Gingerbread Cookie Bars?
Store any leftover Smores Gingerbread Cookie Bars in an airtight container at room temperature. They should stay fresh for 3-4 days. If your kitchen is warm, consider refrigerating them to help maintain their texture.
Can I freeze these bars?
Absolutely! Freeze your Smores Gingerbread Cookie Bars by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before serving!
What can I use instead of molasses?
If you don’t have molasses on hand, you can substitute it with honey or maple syrup. While the flavor may differ slightly, it will still provide a lovely sweetness to the bars.
Can I add nuts to the recipe?
Definitely! Feel free to add chopped nuts like walnuts or pecans to your Smores Gingerbread Cookie Bars for a crunchy texture. Just fold them in when incorporating the chocolate chips.
Final Thoughts
Making Smores Gingerbread Cookie Bars is more than just following a recipe; it’s about creating lasting memories with loved ones. The blissful aroma wafting through your home as they bake adds to the festive spirit. When you serve these beautifully topped bars, you’re sharing a delicious adventure that sparks joy in each bite. With their rich flavors and warm spices, they are the highlight of any gathering. So when you gather around the table, take a moment to appreciate the delight these treats bring, both to you and those lucky enough to enjoy them!
Print
Smores Gingerbread Cookie Bars
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Smores Gingerbread Cookie Bars with a rich chocolatey base and a fluffy meringue topping, perfect for festive occasions.
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
- 5 ml cream of tartar
- 2.5 ml vanilla extract
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
- Make sure to allow the butter to cool completely to avoid cooking the egg in the mixture.
- Store any leftovers in an airtight container.
- For decoration, you can also use chocolate shavings or crushed graham crackers on top of the meringue.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
