Smores Gingerbread Cookie Bars

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PREP TIME: 25 MIN

COOK TIME: 25 MIN

TOTAL TIME: 50 MIN

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Such a good cookie to celebrate the Holiday season!

Ingredients

• 1/2 Cup Unsalted Brown Butter
• 1/2 Cup + 1 Tbsp Packed Brown Sugar
• 2 Tbsp Sugar
• 1 Large Egg (Room Temp)
• 1 Tbsp Molasses
• 1/2 Tsp Vanilla Extract
• 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1 Tsp Cinnamon
• 1/2 Tsp Ground Ginger
• 1/4 Tsp All Spice
• 1/8 Tsp Nutmeg
• 1/4 Tsp Salt
• 3/4 Cup Semisweet Chocolate Chips

Merengue

6 Tbsp Eggland’s Best® Liquid Egg Whites

3/4 Cup Granulated Sugar

1 Tsp Cream of Tartar

1/2 Tsp Vanilla Extract

Instructions

This makes 6 Cookie Bars

1. Prepare a 9x5 Loaf Pan with non stick spray and parchment paper long enough to pull from the sides.
2. To make your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that golden brown color remove from the heat and place it on a heat safe bowl to cool.
3. Once your brown butter has cooled Preheat oven to 350F and in a large bowl combine your brown butter and sugars and whisk until combined.
4. Add eggs, molasses and vanilla and whisk until combined.
5. Sift the flour, spices and salt.
6. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
7. Add chocolate chips and mix until combined.
8. The cookies need to be baked right away they cannot be stored due to their butter/sugar ratio.
9. Spread the dough evenly on the prepared pan.
10. Add more chocolate chips on top.
11. Bake for 25 minutes or until golden brown on the sides and mostly set on top.
12. Allow to cool completely.
13. Once the bars have cooled prepare the merengue.
14. Proceed to make the meringue by bringing a sauce pan filled about 1/3 of the way to a simmer over med heat.
15. On a heat safe bowl add the Eggland’s Best® liquid egg whites and sugar and whisk until the sugar has melted.
16. Carefully transfer the egg whites to a stand mixer with a whisk attachment whisking on High Speed.
17. Once the egg whites begin to thicken and turn to an opaque white color add the cream of tartar and vanilla and continue whisking until you have stiff peaks.
18. Cut the cookie bar into an even 6 pieces.
19. Using a piping bag with a 1M piping tip pipe swirls on each cookie.
20. Carefully torch the meringue swirls.
21. Enjoy.

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