Get ready to discover your new favorite holiday dessert: S’mores Gingerbread Cookie Bars. This recipe perfectly combines the warm, spicy flavors of gingerbread with the gooey, chocolatey goodness of classic s’mores. It’s a festive mashup that delivers a soft, chewy cookie base, a layer of rich melted chocolate, and a perfectly toasted marshmallow topping. Whether you’re baking for a holiday party, a cookie exchange, or simply a cozy night in, these bars are guaranteed to be a crowd-pleaser. They are surprisingly simple to make and offer a unique twist on traditional Christmas flavors.
Why This S’mores Gingerbread Cookie Bars Recipe is a Must-Try
You’ll fall in love with this recipe from the very first bite. The gingerbread cookie base is rich with molasses and warming spices like ginger, cinnamon, and cloves, creating a perfectly soft and chewy foundation. It’s the ideal counterpart to the sweet, melted chocolate and toasted marshmallows. Unlike complicated holiday baking, this recipe is incredibly straightforward. You press the dough into a pan, layer on the toppings, and bake. It’s that easy! It’s a fun, festive treat that brings two beloved classics together in one irresistible dessert bar.
Key Ingredients You’ll Need
This recipe uses simple pantry staples to create a truly spectacular holiday treat. Here’s what you’ll need to gather before you begin.
For the Gingerbread Cookie Base:
- All-Purpose Flour: Provides the structure for our cookie bars.
- Baking Soda: Helps the cookie bars rise and become tender.
- Spices: A classic blend of ground ginger, cinnamon, and a pinch of cloves for that signature gingerbread warmth.
- Unsalted Butter: Make sure it’s softened to room temperature for easy creaming with the sugar.
- Brown Sugar: Adds moisture and a deep, caramel-like sweetness that complements the molasses.
- Egg: Acts as a binder for the dough.
- Molasses: The key to authentic gingerbread flavor! Use unsulphured molasses for the best taste.
- Vanilla Extract: Enhances all the other flavors.
For the S’mores Topping:
- Chocolate Bars: Classic milk chocolate bars (like Hershey’s) work perfectly here to create that authentic s’mores flavor.
- Miniature Marshmallows: These toast up beautifully under the broiler, creating that iconic golden-brown, gooey top layer.
Step-by-Step Instructions to Make S’mores Gingerbread Cookie Bars
Making these cookie bars is a simple process. Follow these steps carefully for perfect results every time. Grab your apron and let’s get baking!
Step 1: Prepare the Oven and Baking Pan
First, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang on the sides. This overhang will make it much easier to lift the bars out of the pan later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, and cloves. Set this mixture aside for now.
Step 3: Cream the Butter and Sugar
In a large bowl using a stand mixer or a hand mixer, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add Wet Ingredients
Beat in the egg, molasses, and vanilla extract until everything is well combined. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 6: Bake the Cookie Base
Press the gingerbread cookie dough evenly into the bottom of your prepared baking pan. Bake for 15-18 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean. For a different but equally delicious bar, you might enjoy this Chocolate Chip Cookie Pie which has a similar press-in crust.
Step 7: Add the Toppings and Broil
Remove the pan from the oven and immediately place the chocolate bars evenly over the hot cookie base. Let them sit for a minute or two to melt, then gently spread the chocolate with a spatula. Sprinkle the miniature marshmallows evenly over the melted chocolate. Switch your oven to the broil setting and return the pan to the oven. Broil for 1-2 minutes, watching it very closely, until the marshmallows are puffed and golden brown. Marshmallows can burn in seconds, so do not walk away!
Step 8: Cool and Serve
Let the S’mores Gingerbread Cookie Bars cool completely in the pan on a wire rack. This is a crucial step for clean cuts. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut them into squares. Enjoy your festive creation!
Expert Tips for Perfect Cookie Bars
Want to ensure your cookie bars are absolutely perfect? Here are a few expert tips to guide you.
- Don’t Overbake the Base: The initial bake time for the cookie layer is short. It’s better to slightly underbake it, as it will cook a little more when you broil the marshmallows. This keeps the base soft and chewy.
- Watch the Broiler Like a Hawk: This cannot be stressed enough! Marshmallows go from golden to burnt in a flash. Stay right by the oven and watch them carefully.
- Cool Completely: For clean, neat squares, you must let the bars cool completely before cutting. Rushing this step will result in a gooey mess. For even cleaner cuts, you can chill them in the refrigerator for 30 minutes.
Recipe Variations to Try
While this recipe is fantastic as is, you can easily customize it. If you love bar-style desserts, our Butterscotch Brownies are another must-try.
- Different Chocolate: Try using dark chocolate, semi-sweet chocolate chips, or even peanut butter cups for a different flavor profile.
- Add a Crunch: Mix in some chopped pecans or walnuts into the cookie dough for added texture.
- Spice it Up: Add a pinch of cardamom or nutmeg to the spice blend for an even more complex flavor.
How to Store Your Cookie Bars
Storing your S’mores Gingerbread Cookie Bars properly will keep them fresh and delicious. You can store them in an airtight container at room temperature for up to 4 days. If you stack them, place a piece of parchment paper between the layers to prevent sticking. There’s no need to refrigerate them unless your kitchen is very warm.
Frequently Asked Questions
Yes! You can bake these bars a day or two in advance. Store them in an airtight container at room temperature, and they will stay fresh and delicious.
Absolutely! While milk chocolate gives the classic s’mores flavor, dark chocolate, semi-sweet chocolate chips, or even white chocolate would be delicious alternatives.
The key is to use the broiler and watch them constantly. Do not walk away from the oven. It only takes 1-2 minutes for them to get perfectly golden brown and puffed up. Any longer and they will burn.
Store the cookie bars in a single layer in an airtight container at room temperature for up to 4 days. If you need to stack them, place a sheet of parchment paper between the layers to prevent sticking.
Molasses is essential for the authentic gingerbread flavor and texture. If you’re in a pinch, you could try using dark corn syrup, maple syrup, or honey, but be aware that it will significantly change the taste of the cookie base.
The Perfect Holiday Treat
These S’mores Gingerbread Cookie Bars are truly the ultimate holiday dessert, blending festive spices with a classic campfire treat. They are destined to become a new tradition for your family and friends. If you make this recipe, we’d love to see it! Share your creations and tag us on Pinterest. For more easy and delicious dessert ideas, be sure to check out our Pecan Tassies Recipe.
S’mores Gingerbread Cookie Bars Recipe
S’mores Gingerbread Cookie Bars: The Ultimate Holiday Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, and cloves. Set aside.
- In a large bowl, beat the softened unsalted butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg, molasses, and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, until the edges are lightly browned.
- Remove from the oven and place the chocolate bars over the hot cookie base. Let sit for 1-2 minutes to melt, then spread evenly. Sprinkle the mini marshmallows over the chocolate. Switch the oven to broil and broil for 1-2 minutes, watching constantly, until the marshmallows are golden brown.
- Let the bars cool completely in the pan on a wire rack before using the parchment to lift them out. Cut into squares and serve.
Notes
Tip 2: Watch the marshmallows very carefully under the broiler as they can burn in seconds.
Tip 3: Store leftovers in an airtight container at room temperature for up to 4 days.
