If you love the cozy warmth of gingerbread mixed with the irresistible charm of campfire treats, then this S’mores Gingerbread Cookie Bars Recipe is exactly what your dessert dreams are made of. Imagine a tender, spiced gingerbread base studded with melty chocolate chips, topped with fluffy, toasted meringue swirls that remind you of classic s’mores. These bars bring together the nostalgic flavors of gingerbread and s’mores in one heavenly bite, perfect for sharing with friends or savoring solo on a chilly evening.
Ingredients You’ll Need
This S’mores Gingerbread Cookie Bars Recipe calls for a delightful mix of pantry staples and a few special touches that come together beautifully. Each ingredient plays its part in creating the rich flavor profile and chewy, tender texture you’ll adore.
- Unsalted butter, browned: Adds a deep nutty flavor that elevates the gingerbread base.
- Packed brown sugar: Contributes moisture and a touch of caramel sweetness.
- Granulated sugar: Provides a balanced sweetness and helps with browning.
- Large egg, room temperature: Binds everything while keeping the texture tender.
- Molasses: Brings that signature gingerbread richness and depth.
- Vanilla extract: Enhances all the warm spices and chocolate.
- All-purpose flour: The sturdy structure for the bars, spooned and leveled for accuracy.
- Baking soda: Helps the bars rise just enough without drying them out.
- Ground cinnamon, ginger, allspice, nutmeg: The classic spice blend that defines gingerbread’s signature warmth.
- Salt: Balances the sweetness and intensifies the flavors.
- Semisweet chocolate chips: Melted pockets of chocolate that bring s’mores magic inside the bars.
- Liquid egg whites: Whisked into meringue, creating the fluffy, toasted topping.
- Cream of tartar: Stabilizes the meringue to hold stiff peaks perfectly.
How to Make S’mores Gingerbread Cookie Bars Recipe
Step 1: Prepare Your Pan
Start by lining a 9×23 cm loaf pan with parchment paper, leaving some overhang on the sides for an easy lift later. Lightly coat with non-stick spray so the bars slide out without a fuss. This simple setup makes the baking and cleanup a breeze.
Step 2: Brown the Butter
Cut the unsalted butter into cubes and melt it gently over medium heat in a heavy saucepan. Stir continuously until the butter foams and turns a glowing golden brown, releasing a nutty aroma that’s pure magic. Pour it into a heatproof bowl to cool completely — this step adds layers of flavor you won’t get with regular melted butter.
Step 3: Mix the Wet Ingredients
Once your browned butter has cooled, preheat the oven to 175°C (350°F). In a large bowl, whisk together the browned butter with the brown and granulated sugars. Then add the egg, molasses, and vanilla extract, whisking until the mixture is smooth and glossy. This creates the moist, flavorful foundation for your bars.
Step 4: Combine the Dry Ingredients
In another bowl, sift together the all-purpose flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Gently fold this spiced flour mix into the wet ingredients until just combined to avoid tough bars. The aromatic spices will envelop your cookie bars with the perfect gingerbread vibe.
Step 5: Stir in Chocolate Chips
Fold in the semisweet chocolate chips so they are evenly spread throughout the dough. These little pockets of chocolate add melty, gooey bursts of s’mores goodness in every bite.
Step 6: Bake the Bars
Spread the dough evenly into the prepared loaf pan and sprinkle extra chocolate chips over the top if you’re feeling indulgent. Bake for 25 minutes or until the edges are golden and the top is mostly set, promising that chewy yet slightly crisp texture you want.
Step 7: Cool Completely
Remove the pan from the oven and let the gingerbread bars cool completely before moving on. Patience here ensures the bars hold their shape and the meringue will have a smooth surface to rest on.
Step 8: Prepare the Meringue
Bring a saucepan with a third of water to a gentle simmer. In a heatproof bowl, combine the liquid egg whites and granulated sugar, placing it over the simmering water. Whisk continuously until the sugar dissolves and the mixture feels warm to the touch—this step is key to a silky meringue.
Step 9: Whip the Meringue
Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment. Beat on high until the meringue thickens and turns opaque. Add cream of tartar and vanilla extract, then continue whisking until stiff peaks form—light, airy, and perfect for toasting.
Step 10: Cut the Bars
Carefully lift the cooled gingerbread slab out of the pan using the parchment overhang and cut into six equal bars. This allows a neat presentation and easy serving.
Step 11: Pipe the Meringue
Fill a piping bag fitted with a 1M tip with your fluffy meringue and swirl decorative patterns on top of each bar. This is your chance to get creative and make them look utterly irresistible.
Step 12: Toast the Meringue
Using a kitchen torch, lightly toast the meringue swirls until golden brown. The warm, caramelized topping adds that quintessential s’mores finish, marrying perfectly with the spicy gingerbread beneath.
How to Serve S’mores Gingerbread Cookie Bars Recipe
Garnishes
For an extra festive touch, sprinkle some crushed graham crackers or a few mini marshmallows atop the toasted meringue just before serving. Freshly shaved chocolate or a dusting of cinnamon sugar also makes these bars pop visually and flavor-wise.
Side Dishes
These bars pair beautifully with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce. A warm cup of spiced tea, coffee, or even a mug of hot cocoa makes the experience feel like a cozy campfire gathering, right in your own kitchen.
Creative Ways to Present
You can serve these bars on a rustic wooden platter with twine and pine sprigs for a charming holiday display. Alternatively, box them as a gift with cute ribbons and personalized tags—the perfect sweet surprise to share the joy of this unique S’mores Gingerbread Cookie Bars Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container at room temperature for up to three days to keep the texture soft and the meringue perfectly toasted. If you prefer a chilled treat, pop them in the fridge but allow them to come to room temperature before serving for the best flavor.
Freezing
You can freeze these bars without the meringue topping for up to one month. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to serve, thaw overnight in the fridge and pipe fresh meringue before toasting for that perfect finish.
Reheating
To enjoy the bars warm, microwave individual pieces for about 10 seconds or heat briefly in a low oven. Avoid heating too long so you don’t melt the meringue topping prematurely—you want that toasted texture to stay intact.
FAQs
Can I use regular butter instead of browning it?
Yes, you can use melted unsalted butter without browning, but browning adds a rich, nutty flavor that really enhances the gingerbread base. It’s worth the little extra time.
Is it necessary to use liquid egg whites for the meringue?
Liquid egg whites work best because they whip up more easily and consistently. If you only have whole eggs, separate them carefully and use just the whites at room temperature for the meringue.
Can I substitute the semisweet chocolate chips with dark or milk chocolate?
Absolutely! Dark chocolate chips give a richer, less sweet flavor, while milk chocolate adds creaminess. Either one pairs wonderfully with the spices in the bars.
What if I don’t have a kitchen torch to toast the meringue?
You can place the bars under a broiler for a minute or two, watching carefully to avoid burning. Alternatively, a quick pass with a hot spatula can lightly caramelize the meringue tops.
How do I prevent the bars from becoming too dry?
Make sure to avoid overbaking and don’t overmix the batter. Also, allowing the bars to cool fully before adding meringue helps retain moisture and keeps the texture chewy and soft.
Final Thoughts
This S’mores Gingerbread Cookie Bars Recipe is a delightful way to bring a cozy campfire classic into your kitchen with a seasonal twist. Every bite offers that perfect balance of spiced gingerbread, melty chocolate, and toasted meringue that’s sure to become a go-to favorite. I can’t wait for you to try making these bars and share the warm, festive vibes with your loved ones!
Print
S’mores 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
Smores Gingerbread Cookie Bars are a delicious holiday treat featuring a rich gingerbread base studded with semisweet chocolate chips and topped with fluffy, toasted meringue swirls. These bars combine the warm spices of gingerbread with the gooey sweetness of s’mores for a festive dessert perfect for winter gatherings.
Ingredients
Gingerbread 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, allowing the paper to overhang the sides for easy removal. Lightly coat with non-stick spray to prevent sticking.
- Brownbutter: Cube the unsalted butter and melt over medium heat in a heavy saucepan, stirring continuously until the butter foams and turns golden brown. Immediately transfer to a heatproof bowl and allow to cool completely.
- Mix wet ingredients: Once the browned butter is cooled, preheat the oven to 175°C (350°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 smooth.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and salt. Gently fold the dry mixture into the wet ingredients until just combined, careful not to overmix.
- Add chocolate chips: Stir 135 g semisweet chocolate chips into the dough until evenly distributed.
- Bake the base: Spread the dough evenly into the prepared loaf pan. Sprinkle extra chocolate chips on top if desired. Bake for 25 minutes or until the edges are golden brown and the top is mostly set.
- Cool: Remove the pan from the oven and allow the gingerbread slab to cool completely in the pan before preparing the meringue topping.
- Dissolve sugar in egg whites: Fill a saucepan with one-third water and bring to a gentle simmer. In a heatproof bowl, combine egg whites and granulated sugar. Set the bowl over the simmering water, whisking continuously until the sugar is dissolved and the mixture is warm to the touch.
- Whip meringue: Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until the meringue thickens and becomes opaque. Add cream of tartar and vanilla extract, continuing to whisk until stiff peaks form.
- Cut bars: Remove the cooled gingerbread slab from the pan and cut into 6 even bars.
- Pipe meringue: Fill a piping bag fitted with a 1M tip with the prepared meringue and pipe decorative swirls onto each bar.
- Toast meringue: Using a kitchen torch, carefully toast the meringue swirls until they are lightly golden and slightly caramelized.
Notes
- Be careful not to overbake the gingerbread base, as it should remain moist and chewy.
- Ensure browned butter is cooled completely before mixing to prevent scrambling the egg.
- Use a kitchen torch to toast the meringue safely and evenly; alternatively, you can briefly broil under a grill but watch closely.
- Make sure to dissolve sugar completely into egg whites for a stable meringue.
- This recipe yields 6 generous bars perfect for sharing during holidays.
