Smores Gingerbread Cookie Bars

If you’re craving a holiday treat that combines the nostalgic flavors of gingerbread with the fun of classic s’mores, these Smores Gingerbread Cookie Bars are exactly what you need. Packed with warm spices, rich chocolate, and gooey marshmallows, this recipe creates a festive dessert that’s easy to make and impossible to resist. Whether baking for family gatherings or cozy nights by the fire, these bars bring a cheerful twist to your seasonal desserts and make every bite a cozy celebration of holiday joy.

Why You’ll Love This Recipe

• A harmonious blend of flavors: The spicy gingerbread pairs perfectly with sweet marshmallows and rich chocolate for an irresistible taste experience.
• Easy to make: With simple ingredients and straightforward steps, even beginner bakers can create these delicious bars.
• Perfect for holiday gatherings: These bars look festive and taste amazing, making them a crowd-pleaser for any winter celebration.
• Compact and shareable: The bar form makes these easy to serve and perfect for gifting or potlucks.
• Customizable recipe: You can easily tweak ingredients to suit dietary preferences or add your personal twist.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, from adding moist texture to layering intense flavors. The blend of spices and mix-ins ensures these bars come together beautifully with that perfect balance of chewy, crunchy, and gooey.

• All-purpose flour: Provides the structure and body for the gingerbread base.
• Ground ginger, cinnamon, and cloves: Essential spices that bring the warm, cozy flavor of traditional gingerbread.
• Brown sugar: Adds sweetness along with a hint of molasses depth.
• Butter: Gives richness and contributes to a tender texture.
• Egg: Binds ingredients together and adds moisture.
• Molasses: Gives that signature dark, robust flavor and beautiful color.
• Mini marshmallows: Melt perfectly into gooey pockets throughout the bars.
• Chocolate chunks or chips: Choose semi-sweet or dark for a delicious melt-in-your-mouth effect.
• Baking soda: Helps the bars rise just enough for a soft, chewy consistency.
• Salt: Balances the sweetness and enhances overall flavor.

Variations for Smores Gingerbread Cookie Bars

Feel free to make this recipe your own! It’s easy to swap out ingredients or add new elements so you can tailor these bars to your taste preferences, dietary needs, or the occasion.

• Nutty twist: Add chopped pecans or walnuts for extra crunch and depth.
• Dairy-free version: Use vegan butter and dairy-free chocolate chips to make these bars allergen-friendly.
• Spice it up: Increase the amount of ginger and cinnamon for a bolder holiday spice punch.
• Salted caramel drizzle: Add a caramel drizzle over the top for a sweet-salty contrast.
• White chocolate swap: Use white chocolate chips instead of traditional chocolate for a lighter, creamier taste.

How to Make Smores Gingerbread Cookie Bars

Step 1: Prepare the dry ingredients

In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt until evenly combined. This dry mixture will deliver the warm spice foundation for your bars.

Step 2: Cream the butter and sugar

Using a stand mixer or hand mixer, beat softened butter with brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step introduces air, ensuring tender bars.

Step 3: Incorporate molasses and egg

Add the molasses and egg to the butter-sugar mixture, beating until smooth and fully combined. The molasses gives that traditional gingerbread depth while the egg enriches the texture.

Step 4: Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the bars tender and moist.

Step 5: Add the chocolate and marshmallows

Gently fold in the chocolate chunks and mini marshmallows, distributing them evenly throughout the dough for pockets of gooey sweetness and melty chocolate in every bite.

Step 6: Bake the bars

Spread the batter evenly into a lined 9×13 inch baking dish. Bake at 350°F (175°C) for 20-25 minutes until the edges are set and the marshmallows have begun to slightly brown but remain gooey. Let cool completely before slicing into bars.

Pro Tips for Making Smores Gingerbread Cookie Bars

• Room temperature ingredients: Make sure butter and egg are at room temperature for smooth mixing and better texture.
• Don’t overmix the dough: Mixing only until combined avoids tough bars and ensures tender crumb.
• Use fresh spices: Fresh ground ginger and cinnamon give a more vibrant, authentic gingerbread flavor.
• Line the pan: Use parchment paper for easy removal and cleaner cuts.
• Watch the baking time: Signs that bars are done include lightly browned edges and marshmallows starting to toast but still soft.

How to Serve Smores Gingerbread Cookie Bars

Garnishes

Sprinkle a light dusting of powdered sugar or drizzle melted chocolate on top for an extra festive touch. Fresh rosemary sprigs or crushed gingerbread cookies on top also add visual appeal and flavor.

Side Dishes

These bars pair wonderfully with a scoop of vanilla or cinnamon ice cream, or even a hot cup of spiced cider or creamy hot chocolate for a perfect cozy combo.

Creative Ways to Present

Cut the bars into bite-sized squares and arrange on a holiday platter garnished with mini candy canes or edible glitter. You can also layer them in clear jars to give as tasty homemade gifts that anyone would love.

Make Ahead and Storage

Storing Leftovers

Keep leftover Smores Gingerbread Cookie Bars in an airtight container at room temperature for up to 3 days. This keeps the marshmallows soft and the chocolate melty.

Freezing

Wrap individual bars tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months, then thaw at room temperature before serving.

Reheating

Warm chilled or frozen bars in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes to bring back that gooey marshmallow texture and soften the chocolate.

FAQs

Can I use regular chocolate chips instead of chunks?

Absolutely! Regular chocolate chips work just as well and create those classic melty pockets of chocolate throughout the bars.

Are these bars gluten-free?

This recipe calls for all-purpose flour, which contains gluten, but you can try substituting a gluten-free flour blend for a gluten-free version—just check the blend’s conversion instructions.

What if I don’t have molasses?

You can substitute dark corn syrup or honey, though molasses provides the authentic gingerbread flavor and deeper color, so the taste might be slightly different.

Can I make this recipe vegan?

Yes! Replace butter with vegan margarine or coconut oil and use flax eggs or another egg replacer, plus dairy-free chocolate chips to keep it fully plant-based.

How do I prevent the marshmallows from burning?

Bake the bars just until the marshmallows start to brown lightly and remain gooey. Avoid overbaking, and if needed, tent with foil halfway through baking to shield the marshmallows.

Final Thoughts

These Smores Gingerbread Cookie Bars bring all the festive flavors and comforting textures of your favorite holiday treats into one delicious, easy-to-make dessert. Perfect for sharing or indulging on your own, this recipe is sure to become a favorite in your seasonal baking repertoire. So grab your ingredients, turn on the oven, and get ready to enjoy a cozy bite of holiday magic!

Related Posts

• Pistachio Mousse with Chocolate Ganache
• Pumpkin Pie Cookies
• Easy Hawaiian Pineapple Coconut cookies

Print