Description
Enjoy the cozy flavors of these ValentineSmores Gingerbread Cookie Bars! Rich chocolate and warm spices come together in these chewy treats topped with airy meringue, perfect for sharing or savoring solo.
Ingredients
- Unsalted Butter (115 g)
- Packed Brown Sugar (107 g)
- Granulated Sugar (25 g)
- Large Egg
- Molasses (15 ml)
- Vanilla Extract (2.5 ml)
- All-Purpose Flour (170 g)
- Baking Soda (2.5 ml)
- Ground Cinnamon (5 ml)
- Ground Ginger (2.5 ml)
- Ground Allspice (1.25 ml)
- Ground Nutmeg (0.6 ml)
- Salt (1.25 ml)
- Semisweet Chocolate Chips (135 g, plus extra for topping)
- Liquid Egg Whites (90 ml)
- Granulated Sugar for Meringue (150 g)
- Cream of Tartar (5 ml)
- Vanilla Extract for Meringue (2.5 ml)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- Brown the unsalted butter over medium heat until golden and fragrant, then cool.
- In a bowl, whisk together cooled butter, sugars, egg, molasses, and vanilla until smooth.
- Sift together flour, baking soda, spices, and salt in another bowl; fold into the wet mixture until combined.
- Fold in chocolate chips and transfer dough to the prepared pan, sprinkle with extra chips if desired.
- Bake for about 25 minutes until golden and set. Let cool in the pan.
- Prepare meringue by whisking egg whites and sugar over simmering water until warm; whip until stiff peaks form before adding cream of tartar and vanilla.
- Pipe meringue over cooled bars and toast lightly with a kitchen torch.
Notes
Ensure to cool the baked bars completely before adding meringue.
For gluten-free options, replace all-purpose flour with a gluten-free flour blend.
Avoid overmixing the batter to keep the bars soft.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg