Get ready to discover your new favorite holiday dessert. These Smores Gingerbread Cookie Bars are where cozy, spiced gingerbread meets the nostalgic, gooey perfection of a campfire s’more. It’s a match made in holiday heaven, delivering a chewy cookie base, rich melted chocolate, and a perfectly toasted marshmallow topping in every single bite. This easy recipe is a guaranteed showstopper for any Christmas party, cookie exchange, or quiet night by the fire.
We’ve created a treat that perfectly balances the warm notes of ginger, cinnamon, and molasses with the classic, irresistible trio of graham cracker, chocolate, and marshmallow. It’s the ultimate comfort dessert, simplified into an easy-to-make bar.
Why This Smores Gingerbread Cookie Bars Recipe is a Must-Try
If you’re looking for a unique and utterly delicious holiday bake, this is it. These bars stand out from the crowd of standard Christmas cookies.
- Unforgettable Flavor Fusion: The deep, warm spices of gingerbread are the perfect companion to the sweet, simple joy of s’mores. Neither flavor overpowers the other; they work together to create a truly memorable taste.
- Incredibly Chewy & Gooey Texture: We’ve perfected this recipe to ensure a soft, chewy gingerbread base that stays moist, topped with a layer of perfectly melted chocolate and gooey, toasted marshmallows. It’s a texture lover’s dream.
- Simple & Approachable: Don’t let the gourmet flavor fool you. This is a straightforward recipe that uses common pantry staples. It’s perfect for bakers of all skill levels and comes together much faster than rolling out individual cookies.
The Core Components of Gingerbread S’mores Bars
Understanding the role of each layer is key to appreciating what makes these bars so special. It’s a simple dessert with three distinct, delicious parts.
The Spiced Gingerbread Cookie Base
This isn’t just any cookie base. It’s a soft, chewy gingerbread layer made with molasses, ginger, cinnamon, and a hint of cloves. This foundation provides a sturdy yet tender base that is packed with classic holiday flavor.
The Gooey S’mores Topping
This is where the magic happens. We layer rich chocolate bars over the warm gingerbread base, allowing them to melt into a decadent pool of chocolate. This is topped with mini marshmallows that get toasted under the broiler to golden-brown perfection, mimicking a real campfire s’more.
Ingredients You’ll Need
This recipe relies on simple, easy-to-find ingredients to create its signature flavor.
For the Gingerbread Cookie Layer
- Unsalted Butter: Softened to room temperature for a smooth, creamy base.
- Brown Sugar: Adds moisture and a deep, caramel-like sweetness.
- Egg: Acts as a binder for the cookie dough.
- All-Purpose Flour: Provides the structure for our chewy cookie bars.
- Baking Soda: Gives the bars a little lift.
- Spices: A warm blend of ground ginger, cinnamon, nutmeg, and cloves.
- Salt: Balances the sweetness and enhances all the flavors.
* Molasses: The essential ingredient for that authentic gingerbread flavor.
For the S’mores Topping
- Milk Chocolate Bars: Classic Hershey’s bars work perfectly for that authentic s’mores taste.
- Mini Marshmallows: These provide the best coverage and toast up beautifully.
Step-by-Step Instructions to Bake the Perfect Bars
Follow these simple steps to create the most delicious Smores Gingerbread Cookie Bars.
- Prep Your Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to act as handles. This will make removing the bars much easier.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and molasses until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Press Dough into Pan: Press the gingerbread cookie dough evenly into the bottom of your prepared pan.
- First Bake: Bake for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs.
- Add Toppings: Remove the pan from the oven. Immediately lay the chocolate bars over the hot cookie base, covering the entire surface. Let them sit for a minute to melt, then top with an even layer of mini marshmallows.
- Toast the Marshmallows: Turn your oven’s broiler on high. Place the pan back in the oven on a middle rack. Broil for 1-2 minutes, watching it constantly. The marshmallows will toast very quickly! Remove as soon as they are golden brown.
- Cool Completely: This is the hardest part! Let the bars cool in the pan completely, for at least 2-3 hours, before lifting them out with the parchment paper handles and cutting them into squares. This ensures clean cuts and allows the layers to set.
Pro Tips for Irresistible Cookie Bars
- Don’t Overbake the Base: The initial bake for the gingerbread layer should leave it slightly underdone in the center. It will continue to cook after you add the toppings. This is the secret to a chewy, soft final product.
- Use Fresh Spices: The flavor of gingerbread comes from its spices. Ensure your ground ginger, cinnamon, and other spices are fresh for the most vibrant holiday taste.
- Watch the Broiler Like a Hawk: Marshmallows can go from perfectly toasted to burnt in a matter of seconds. Do not walk away from the oven during the broiling step.
- For Clean Cuts: For perfectly clean squares, run a sharp knife under hot water and wipe it dry between each cut. Cooling the bars completely is also essential.
Fun Variations to Try
While the classic recipe is a winner, you can easily customize these bars.
- Different Chocolate: Swap the milk chocolate for semi-sweet or dark chocolate for a richer, less sweet flavor. White chocolate also works for a creative twist!
- Add a Swirl: Before adding the marshmallows, drizzle a little Biscoff cookie butter or peanut butter over the melted chocolate for an extra layer of flavor.
- Sprinkle of Salt: A light sprinkle of flaky sea salt over the top after broiling can enhance the chocolate flavor and balance the sweetness. For another great salty and sweet treat, check out these Easy Rolo Pretzel Clusters.
Storing Your Smores Gingerbread Cookie Bars
To keep your bars fresh, store them in an airtight container at room temperature. They are best enjoyed within 3-4 days. Placing a piece of parchment paper between layers can prevent them from sticking together.
Frequently Asked Questions
Yes! These bars are a great make-ahead dessert. You can bake them a day or two in advance. Store them uncut in the pan, covered tightly. Slice just before serving to maintain maximum freshness.
Absolutely! While classic milk chocolate gives the most authentic s’mores flavor, you can easily substitute semi-sweet chocolate, dark chocolate, or even white chocolate bars depending on your preference.
Store them in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking. We do not recommend refrigerating them as it can dry out the cookie base.
Mini marshmallows work best because they create an even layer of toasted topping and melt beautifully. If you only have large marshmallows, you can cut them in half before placing them on top.
The most common reason for a dry or cakey bar is overbaking the gingerbread base. The initial bake should be just 15-18 minutes, so it’s slightly underdone in the center. This allows it to finish cooking perfectly when you broil the marshmallows, resulting in a soft, chewy, and gooey final product.
More Holiday Recipes You’ll Love
Expand your holiday baking list with a few more of our favorites! This No-Bake Christmas Cheesecake is always a hit, and you can never go wrong with a batch of Classic Pecan Tassies. If you are in the mood for breakfast, you can try our Holiday Pancakes.
Share Your Creation!
We are certain that these Smores Gingerbread Cookie Bars will become a new holiday tradition for you and your family. If you make this recipe, we would love to see it! Please leave a comment below with your feedback or share a photo of your creation on Pinterest and tag us. Your shares help us bring more delicious recipes to everyone!
Smores Gingerbread Cookie Bars Recipe
Smores Gingerbread Cookie Bars: The Ultimate Holiday Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy.
- Beat in the egg and molasses until fully combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Press the dough evenly into the prepared pan. Bake for 15-18 minutes, or until the edges are lightly golden.
- Remove from oven. Immediately lay the chocolate bars over the hot cookie base. Let sit for a minute to melt, then top evenly with mini marshmallows.
- Turn the oven's broiler on high. Place the pan back in the oven and broil for 1-2 minutes, watching constantly, until marshmallows are golden brown.
- Let the bars cool in the pan completely (at least 2-3 hours) before lifting them out and cutting them into squares.
Notes
Tip 2: For extra clean cuts, refrigerate the cooled bars for 30 minutes before slicing.
