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Smores Gingerbread Cookie Bars

Smores Gingerbread Cookie Bars

Smores Gingerbread Cookie Bars combine the nostalgic warm spices of traditional gingerbread with gooey marshmallows and rich chocolate for a festive, easy-to-make holiday treat. These bars offer a harmonious blend of spicy, sweet, and melty flavors perfect for family gatherings or cozy winter nights.

  • Total Time: 40 minutes
  • Yield: 24 bars 1x

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1/4 cup molasses

Mix-ins

  • 1 1/2 cups mini marshmallows
  • 1 1/2 cups chocolate chunks or chips (semi-sweet or dark)

Instructions

  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.
  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.
  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.
  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.
  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.
  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.

Notes

  • Make sure butter and egg are at room temperature for smooth mixing and better texture.
  • Mix only until combined to avoid tough bars and ensure a tender crumb.
  • Use fresh ground spices for a more vibrant, authentic gingerbread flavor.
  • Line the pan with parchment paper for easy removal and cleaner cuts.
  • Watch the baking time: bars are done when edges are lightly browned and marshmallows are toasted but still soft.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be adapted to gluten-free or vegan

Nutrition

  • Serving Size: 1 bar (1/24th of recipe)
  • Calories: 190
  • Sugar: 16g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: gingerbread, s'mores, cookie bars, holiday dessert, marshmallows, chocolate, festive baking