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Gingerbread Meringue Bars

For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. —Eden Dranger, Los Angeles, California
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1/4 cup butter, softened
  • 1 cup molasses
  • 2 large egg yolks, room temperature
  • 1 large egg, room temperature
  • 1/4 cup canned pumpkin
  • 1 teaspoon 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 large egg whites, room temperature
  • 1/2 cup packed brown sugar

Directions

  • In a large bowl, beat butter and molasses until blended. Add egg yolks and egg, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
  • In a small bowl, combine the flour, cinnamon, ginger, baking powder, 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 until meringue is lightly browned, 9-11 minutes longer. Cool completely. Cut into bars.
Nutrition Facts
1 bar: 135 calories, 4g fat (2g saturated fat), 31mg cholesterol, 129mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1-1/2 starch, 1 fat.
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