GINGERBREAD MERINGUE BARS

Gingerbread Meringue Bars image

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

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 19

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

Steps:

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 : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 129mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges