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A stack of three gooey S'mores Gingerbread Cookie Bars on a festive plate, highlighting the perfectly toasted marshmallow layer.

S'mores Gingerbread Cookie Bars: The Ultimate Holiday Treat

Discover your new favorite holiday dessert with these S'mores Gingerbread Cookie Bars. A soft, chewy gingerbread base is topped with rich melted chocolate and perfectly toasted marshmallows for an irresistible treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3/4 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1 tsp vanilla extract
  • 4 full-size milk chocolate bars about 1.55 oz each
  • 10 oz miniature marshmallows

Equipment

  • 1 9x13 inch Baking Pan
  • 2 Mixing Bowls
  • 1 Electric Mixer

Method
 

  1. 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.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, and cloves. Set aside.
  3. In a large bowl, beat the softened unsalted butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, molasses, and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, until the edges are lightly browned.
  7. 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.
  8. 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 1: For extra clean cuts, chill the cooled bars in the refrigerator for 30 minutes before slicing.
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.