Gingerbread Meringue Bars
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 2 dozen.
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
Ingredients
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1/4 cup butter, softened
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1 cup molasses
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2 large egg yolks, room temperature
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1 large egg, room temperature
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1/4 cup canned pumpkin
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1 teaspoon vanilla extract
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1-1/2 cups whole wheat flour
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2-1/2 teaspoons ground cinnamon
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2 teaspoons ground ginger
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1 teaspoon baking powder
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1 teaspoon baking soda
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3/4 teaspoon ground allspice
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1/4 teaspoon salt
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1 cup miniature marshmallows
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1/2 cup chopped pecans
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1/2 cup semisweet chocolate chips
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MERINGUE:
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4 large egg whites, room temperature
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1/2 cup packed brown sugar
Directions
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1.
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.
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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.
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3.
Meanwhile, for the meringue, 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.
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4.
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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