Description
These ValentineSmores Gingerbread Cookie Bars combine the warm flavors of gingerbread and gooey chocolate. Enjoy a deliciously easy dessert perfect for sharing and celebrating with loved ones.
Ingredients
Scale
- 115 g unsalted butter
- 3/4 cup packed brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 1 tbsp molasses
- 1/2 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 135 g semisweet chocolate chips
- 3 tbsp liquid egg whites
- 3/4 cup granulated sugar (for meringue)
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract (for meringue)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- Melt and brown the unsalted butter in a heavy saucepan over medium heat. Let cool.
- Whisk together the browned butter, brown sugar, granulated sugar, egg, molasses, and vanilla in a large bowl.
- In a separate bowl, sift together flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
- Fold the dry ingredients into the wet mixture until just combined. Stir in chocolate chips.
- Spread the dough into the prepared pan and bake for about 25 minutes until edges are golden.
- Let cool, then prepare the meringue by whisking egg whites and sugar over simmering water until warm. Whip until stiff peaks form.
- Pipe the meringue onto the cooled bars and toast gently with a kitchen torch.
Notes
For gluten-free bars, substitute all-purpose flour with gluten-free flour.
Store in an airtight container for up to 3 days or refrigerate for a week.
Use a sharp knife dipped in hot water for clean cuts without messing up the meringue.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg