Gingerbread Meringue Bars Recipe

Gingerbread Meringue Bars Recipe
Gingerbread Meringue Bars Recipe photo by Taste of Home
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Gingerbread Meringue Bars Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1 cup molasses
  • 2 large egg yolks
  • 1 large egg
  • 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
  • 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, 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.
Originally published as Gingerbread Meringue Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p57

Nutritional 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.

  • 1/4 cup butter, softened
  • 1 cup molasses
  • 2 large egg yolks
  • 1 large egg
  • 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
  • 1/2 cup packed brown sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Gingerbread Meringue Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p57

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