If you love the warm spices of gingerbread and the gooey sweetness of s’mores, these smores gingerbread cookie bars will be your new favorite treat. They combine spiced cookie dough with melted chocolate and a fluffy, toasted meringue topping — a dessert that tastes like the holidays in every bite!
Why You’ll Love This Smores Gingerbread Cookie Bars Recipe
These cookie bars are a festive twist on two classics: gingerbread cookies and campfire s’mores. The browned butter adds nutty depth, the molasses brings old-fashioned warmth, and the meringue topping gives it that signature marshmallow feel — without any sticky mess.
- Perfect holiday dessert: A show-stopper for parties or gifts
- Easy to make: Simple steps with familiar ingredients
- No campfire needed: Oven-baked convenience with the same cozy flavor
- Beautifully giftable: The bars slice cleanly and look bakery-perfect
Ingredients for Smores Gingerbread Cookie Bars
For the Gingerbread Cookie Base
- ½ cup unsalted butter (browned and cooled)
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup semi-sweet chocolate chips
For the Meringue Topping
- 3 large egg whites (or aquafaba for vegan)
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Ingredient Notes & Substitutions
- Butter: Browned butter adds a nutty aroma — you can substitute with vegan margarine if dairy-free.
- Molasses: Use dark molasses for a deeper gingerbread flavor, or mild for a lighter taste.
- Chocolate Chips: Any kind of chocolate works — dark, milk, or even white.
- Egg Whites: To make this recipe vegan-friendly, replace them with aquafaba (liquid from canned chickpeas).
- Spices: Customize to taste — add cloves or cardamom for a unique twist.
Step-by-Step Instructions
Step 1 – Prepare the Pan and Brown the Butter
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. Melt butter in a saucepan over medium heat until golden and nutty. Cool slightly.
Step 2 – Mix the Wet Ingredients
In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, egg, molasses, and vanilla extract until smooth.
Step 3 – Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, cinnamon, ginger, nutmeg, and allspice. Gradually fold into the wet mixture.
Step 4 – Add Chocolate and Bake
Stir in chocolate chips. Spread dough evenly into your prepared pan. Bake for 22–25 minutes, or until the edges are set and the center is slightly soft. Cool completely.
Step 5 – Make the Meringue
In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar. Set the bowl over simmering water and whisk constantly until the sugar dissolves. Remove from heat, add vanilla, and beat with a hand mixer until stiff, glossy peaks form.
Step 6 – Decorate and Toast
Spread or pipe meringue over cooled bars. Use a kitchen torch to toast until golden brown (or broil briefly in the oven — watch carefully!).
Pro Tips for Success
- Brown your butter properly — It should smell nutty and turn deep amber, not burnt.
- Don’t overbake — Slightly underbaked bars stay moist and chewy.
- Cool fully before topping — The meringue will melt if the base is warm.
- Use a torch for best results — It gives that perfect toasted marshmallow look.
- Slice with a hot knife for neat, bakery-style edges.
- Store chilled if you’re keeping them for more than two days.
Flavor Variations
- Chocolate Peppermint: Add crushed candy canes on top of the meringue.
- Maple Spice: Replace molasses with maple syrup for a softer flavor.
- Nutty Delight: Fold in chopped pecans or walnuts.
- Caramel Drizzle: Add caramel sauce over the baked bars before topping.
- Vegan Option: Use aquafaba meringue and plant-based butter.
Serving Suggestions
Serve these smores gingerbread cookie bars slightly chilled or at room temperature. Pair them with hot cocoa, peppermint tea, or a vanilla latte for a cozy winter treat. They also make a wonderful edible gift wrapped in parchment and ribbon.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for 5 days; let come to room temp before serving.
- Freezing: Freeze the bars (without meringue) for up to 3 months. Add topping after thawing.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Total Fat | 13 g |
| Fiber | 1 g |
| Sodium | 85 mg |
FAQ About Smores Gingerbread Cookie Bars
Can I make these ahead of time?
Yes! Bake the bars a day early, then add the meringue just before serving for the freshest texture.
Can I use marshmallow fluff instead of meringue?
You can — it’s faster, but homemade meringue tastes lighter and less sticky.
What if I don’t have molasses?
Use maple syrup or honey; the flavor will be milder but still delicious.
Can I double this recipe?
Absolutely. Just use a 9×13-inch pan and add a few extra minutes to baking time.
How do I toast the meringue without a torch?
Place under your oven’s broiler for about 30–45 seconds — keep the door open slightly and watch closely.
Final Thoughts
These smores gingerbread cookie bars are everything you want in a winter dessert — cozy, chocolatey, and nostalgic. They blend the fun of s’mores with the warmth of spiced gingerbread, creating a treat that’s both comforting and impressive. Whether for a holiday dessert table or a weekend baking project, they’re sure to become a seasonal favorite!
Print
Homemade Smores Gingerbread Cookie Bars Treats
- Total Time: 55 minutes
- Yield: 6 bars 1x
- Diet: Vegetarian
Description
Chewy gingerbread cookie bars layered with rich chocolate and topped with toasted meringue for a cozy winter dessert.
Ingredients
½ cup unsalted butter (browned)
⅓ cup brown sugar
⅓ cup granulated sugar
1 large egg
2 tbsp molasses
1 tsp vanilla extract
1⅓ cups all-purpose flour
½ tsp baking soda
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp allspice
½ cup chocolate chips
3 egg whites
¾ cup sugar
¼ tsp cream of tartar
½ tsp vanilla
Instructions
1. Preheat oven to 350°F and line pan.
2. Brown butter; cool.
3. Mix butter, sugars, egg, molasses, vanilla.
4. Add flour, soda, and spices.
5. Fold in chocolate; spread in pan.
6. Bake 22–25 mins; cool.
7. Whisk egg whites, sugar, cream of tartar over steam until sugar dissolves.
8. Beat until glossy; add vanilla.
9. Pipe meringue, then toast until golden.
Notes
Use aquafaba for vegan version.
Add crushed peppermint for festive flavor.
Do not overbake for soft centers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 265
- Sugar: 28g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
