Get ready to meet your new favorite holiday dessert. These S’mores Gingerbread Cookie Bars combine the warm, spicy flavors of gingerbread with the gooey, chocolatey goodness of classic s’mores. It’s a festive mashup that delivers pure comfort and joy in every single bite. If you’re looking for a crowd-pleasing treat that’s both unique and incredibly delicious, this is the recipe for you.
We’re talking about a thick, chewy gingerbread cookie base, layered with rich melted chocolate, and topped with perfectly toasted marshmallows. This recipe is surprisingly easy to make and is guaranteed to be a standout on any holiday dessert table. It’s the perfect sweet follow-up to a savory dish like our popular green bean casserole.
Why You’ll Love These S’mores Gingerbread Cookie Bars
This isn’t just another cookie bar recipe; it’s an experience. Here’s why you’ll be making these on repeat all season long.
- Perfect Flavor Fusion: The deep, molasses and spice notes of the gingerbread are the perfect complement to the sweet, gooey marshmallow and rich chocolate.
- Incredible Texture: You get a soft and chewy cookie base, a layer of smooth, melted chocolate, and that signature sticky, toasted marshmallow topping.
- Visually Stunning: The golden-brown toasted marshmallow peaks make these bars look as amazing as they taste. They are a true showstopper!
- Easy to Make: Despite looking impressive, the steps are simple and straightforward, making this a fantastic recipe for bakers of all skill levels.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. Here’s your shopping list.
For the Gingerbread Cookie Base
- All-Purpose Flour: Provides the structure for our chewy cookie bars.
- Unsalted Butter: Make sure it’s softened to room temperature for proper creaming.
- Brown Sugar: Adds moisture and a deep, caramel-like sweetness.
- Molasses: The key ingredient for that classic, robust gingerbread flavor.
- Egg: Acts as a binder for the dough.
- Spices: A warm blend of ground ginger, cinnamon, nutmeg, and a pinch of cloves.
- Baking Soda: Helps the cookie base rise and stay soft.
- Salt: Balances all the sweetness.
For the S’mores Topping
- Chocolate Bars: Classic milk chocolate bars work best for that authentic s’mores flavor, but semi-sweet chocolate chips are a great alternative.
- Mini Marshmallows: These toast up beautifully and create the perfect gooey topping.
- Graham Cracker Crumbs: Optional, but a sprinkle on top adds a nice crunch and completes the s’mores trifecta.
How to Make S’mores Gingerbread Cookie Bars Step-by-Step
Follow these simple steps to create the most irresistible holiday bars.
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving some overhang on the sides. This will make it much easier to lift the bars out later.
Step 2: Make the Gingerbread Cookie Dough
In a large bowl, use a stand mixer or hand mixer to cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until well combined. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Step 3: Bake the Gingerbread Base
Press the gingerbread cookie dough evenly into the bottom of your prepared baking pan. An offset spatula or the bottom of a measuring cup can help you get a nice, flat surface. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
Step 4: Add the S’mores Toppings
Remove the pan from the oven. Immediately lay the chocolate bars or sprinkle the chocolate chips evenly over the hot gingerbread base. Let them sit for a few minutes to melt, then gently spread the chocolate into an even layer. Sprinkle the mini marshmallows all over the melted chocolate. If you’re using them, add a sprinkle of graham cracker crumbs over the marshmallows.
Step 5: Toast the Marshmallows
Return the pan to the oven and turn on the broiler. Broil for 1-2 minutes, watching it VERY carefully. Marshmallows can go from golden to burnt in a matter of seconds. Once the tops are a beautiful golden brown, remove the pan from the oven.
Step 6: Cool and Slice
This is the hardest part: waiting! Let the S’mores Gingerbread Cookie Bars cool completely in the pan, for at least 2-3 hours. This allows the chocolate to set and ensures clean slices. Once cooled, use the parchment paper overhang to lift the bars out of the pan and slice them into squares.
Pro Tips for Perfect Cookie Bars
Want to guarantee success? Follow these expert tips.
- Don’t Overbake the Base: The gingerbread layer should be slightly soft when you take it out for the first bake. It will cook a little more when you broil the marshmallows.
- Use a Kitchen Torch: For more precise control over the toasting, you can use a kitchen torch instead of the broiler.
- Chill for Cleaner Cuts: For extra-sharp, clean slices, place the cooled bars in the refrigerator for 30 minutes before cutting.
- Pair with a Festive Drink: These bars are heavenly with a glass of milk or a warm mug of our Non-Alcoholic Christmas Punch.
Delicious Variations to Try
Feel free to get creative with these cookie bars. Here are a few ideas to get you started.
- White Chocolate: Swap the milk chocolate for white chocolate for a sweeter, creamier version.
- Add Nuts: For some extra crunch, consider adding chopped pecans or walnuts to the gingerbread dough. Our Pecan Tassies Recipe is another nutty favorite!
- Different Toppings: Drizzle with caramel sauce or sprinkle with flaky sea salt after broiling.
For another decadent, layered dessert, check out this amazing Hot Fudge Sundae Brownie recipe!
Storing Your Gingerbread Cookie Bars
Store your S’mores Gingerbread Cookie Bars in an airtight container at room temperature for up to 4 days. If you stack them, place a sheet of parchment paper between the layers to prevent sticking.
Frequently Asked Questions
Absolutely. You can prepare the gingerbread cookie dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days before pressing it into the pan and baking.
Yes, you can use marshmallow fluff (or creme). Spread it over the melted chocolate layer and then broil just as you would with mini marshmallows. Keep a very close eye on it as it toasts just as quickly.
The key is to use your oven’s broiler and to watch it constantly. It only takes 1-2 minutes. Don’t walk away! For more control, you can also use a kitchen torch to toast the marshmallows to your desired level of golden brown.
Store them in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days. If you need to stack them, place a piece of parchment paper between the layers to prevent sticking.
For a classic s’mores flavor, standard milk chocolate bars (like Hershey’s) work perfectly. However, you can also use semi-sweet chocolate chips, dark chocolate, or even chopped Andes mints for a different flavor twist.
More Festive Recipes to Try
If you loved these bars, you’re sure to enjoy some of our other festive treats. For a quick and easy holiday dessert, try our No-Bake Christmas Cheesecake Bites. They’re always a hit!
S’mores Gingerbread Cookie Bars Recipe
S'mores Gingerbread Cookie Bars: The Ultimate Holiday Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses.
- In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes until the edges are set.
- Remove from oven and immediately top with chocolate. Let it melt for a few minutes, then spread evenly. Sprinkle the mini marshmallows and optional graham cracker crumbs over the chocolate.
- Turn the oven to broil. Return the pan to the oven and broil for 1-2 minutes, watching constantly, until marshmallows are golden brown.
- Let the bars cool completely in the pan before lifting out and slicing into squares.
Notes
Watch the broiler carefully! Marshmallows burn very quickly.
Store in an airtight container at room temperature for up to 4 days.
Pin This Recipe!
Don’t forget to save this incredible S’mores Gingerbread Cookie Bars recipe to your favorite holiday baking board on Pinterest! You’ll want to make it again and again.
