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Gingerbread Meringue Bars

 Gingerbread Meringue Bars
The best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue to make these lovable bars. —Eden Dranger, Los Angeles, California
24 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1 cup molasses
  • 2 egg yolks
  • 1 egg
  • 1/4 cup canned pumpkin
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups whole wheat flour
  • 2-1/2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • MERINGUE:
  • 4 egg whites
  • 1/2 cup packed brown sugar

Directions

  • In a large bowl, beat butter and molasses until blended. Add egg
  • yolks and egg, one at a time, beating well after each addition. Beat
  • in pumpkin and vanilla.
  • In a small bowl, combine the flour, cinnamon, ginger, baking powder,

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Gingerbread Meringue Bars (continued)

Directions (continued)

  • baking soda, allspice and salt. Gradually add to the molasses
  • mixture. Pour into a greased 13x9-in. baking pan. Sprinkle with
  • marshmallows, pecans and chocolate chips. Bake at 350° for 20
  • minutes.
  • Meanwhile, in a small bowl, beat egg whites on medium speed until
  • soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a
  • time, on high until stiff glossy peaks form and sugar is dissolved.
  • Remove gingerbread from oven; spread with meringue. Bake 9-11 minutes
  • longer or until meringue is lightly browned. Cool completely. Cut
  • into bars. Yield: 2 dozen.
Nutritional Facts: 1 bar equals 135 calories, 4 g fat (2 g saturated fat), 31 mg cholesterol, 129 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.