Smores Gingerbread Cookie Bars: 6 Chewy Holiday Treats

Name: Smores Gingerbread Cookie Bars: 6 Chewy Holiday Treats
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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

by Jannet Lisa

28 de December de 2025

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Smores Gingerbread Cookie Bars have become a holiday staple in our home, blending the warm spices of gingerbread with the gooey goodness of s’mores. This delightful treat features a chewy cookie base topped with a fluffy meringue, making it the perfect dessert for festive gatherings or cozy nights in. The combination of flavors and textures creates a unique dessert experience that everyone will love.

Why You’ll Love This Smores Gingerbread Cookie Bars

There are many reasons to adore these s’mores gingerbread cookie squares. First, they are incredibly easy to make, taking just about an hour from start to finish. Second, they combine two beloved treats into one delicious dessert, making them ideal for both gingerbread and s’mores lovers. Third, their chewy texture is complemented by a light and airy meringue topping. Fourth, they are perfect for holiday gatherings, bringing a festive touch to your dessert table. Fifth, these bars can be made ahead of time, allowing for stress-free entertaining. Lastly, they are customizable – feel free to experiment with different toppings or mix-ins. With all these benefits, it’s clear why gingerbread s’mores bars are so popular during the holiday season!

Ingredients for Smores Gingerbread Cookie Bars

Gather these items:

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

How to Make Smores Gingerbread Cookie Bars Step-by-Step

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Stir in the semisweet chocolate chips until evenly distributed.
Step 6: 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.
Step 7: Remove from the oven and allow to cool fully in the pan before preparing the meringue.
Step 8: 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.
Step 9: 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.
Step 10: Remove the cooled slab from the pan and cut evenly into 6 bars.
Step 11: Fill a piping bag fitted with a 1M tip with meringue. Pipe decorative swirls onto each bar.
Step 12: Carefully toast the meringue swirls using a kitchen torch until lightly golden.

Smores Gingerbread Cookie Bars: 6 Chewy Holiday Treats - Smores Gingerbread Cookie Bars - additional detail

Pro Tips for the Best Smores Gingerbread Cookie Bars

Keep these in mind:

Ensure your butter is browned properly for a rich flavor.
Do not overmix the dough to keep the bars chewy.
Use room temperature ingredients for better mixing.
For a festive touch, add crushed peppermint on top of the meringue.

Best Ways to Serve Smores Gingerbread Cookie Bars

These bars are best served warm, topped with a scoop of vanilla ice cream or whipped cream. You could also pair them with a hot cup of cocoa for a cozy treat. For a fun twist, serve them alongside a selection of gingerbread cookie s’mores treats.

How to Store and Reheat Smores Gingerbread Cookie Bars

Store these delicious bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. To enjoy the chewy texture again, briefly warm them in the microwave.

Frequently Asked Questions About Smores Gingerbread Cookie Bars

What’s the secret to perfect Smores Gingerbread Cookie Bars?

The secret lies in browning the butter correctly and ensuring you don’t overmix the batter. The combination of chewy bars and fluffy meringue makes a delightful texture that everyone will love.

Can I make Smores Gingerbread Cookie Bars ahead of time?

Yes, you can prepare the bars a day in advance. Just store them in an airtight container. The meringue can be prepared and added just before serving for the best texture.

How do I avoid common mistakes with Smores Gingerbread Cookie Bars?

To avoid common mistakes, ensure your ingredients are at room temperature and don’t rush the cooling process of the butter. This will help achieve the best flavor and texture in your bars.

Variations of Smores Gingerbread Cookie Bars You Can Try

Feel free to experiment with these variations: substitute the chocolate chips with butterscotch or white chocolate chips for a different flavor. You can also make no-bake s’mores gingerbread bars by using a chilled cream cheese frosting instead of meringue. For a gluten-free option, try using almond flour instead of all-purpose flour.

For more delicious recipes, check out our desserts category or try making blueberry cottage cheese bake for a delightful breakfast option. If you’re interested in more holiday treats, creamy garlic beef pasta is a great choice!

For more information on the benefits of ginger in baking, you can visit Healthline.

Smores Gingerbread Cookie Bars: 6 Chewy Holiday Treats

Author: Jannet Lisa
Total Time: 1 hour
Yield: 6 bars 1x
Diet: Vegetarian

Print Recipe

Description

Delicious Smores Gingerbread Cookie Bars with a chewy cookie base and fluffy meringue topping.

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.