Gingerbread S’More Cookie Bars
You know Christmas is coming when you start smelling the Gingerbread S’more Cookie Bars…. Ok, in reality that NEVER EVER happens in our home. I know, I know everyone loves baking for Christmas. But I am terrible at it. You all know my recipes, I am more of a little bit of this and a tad of that kind of gal. Well, when you throw in a little bit of this and a tad of that when you are baking… my experience has been a complete disaster.
So when I reached out to our awesome Sunday Supper Movement Contributors for help, Pam from The Meltaways was the first one to come to my rescue. Thank you Pam, you have no idea how much help I need when it comes to baking. I love Pam and her blog is just fabulous! I am always drawn in by the great recipes and how welcoming Pam is once you enter her blog. This recipe for Gingerbread S’More Cookie Bars is out of this world. I can’t tell you how excited my boys are to try this recipe! And when they realized they had been made with molasses and were oh so ever gooey and chewy…Oh MY!
Hey everyone! I’m Pam and I blog over at The Meltaways. When I heard that Isabel was looking for some gingerbread recipes, I knew I had one I wanted to offer to her. I havebeen lucky enough to call this amazing lady my friend for just about a year now, and havebeen part of her extended #SundaySupper family for the last 10 months. While these cookie bars don’t hold a candle to her sweetness, I sure hope they will satisfy your sweet tooth!
I live in a house of marshmallow lovers, of which I am not one. But, I try to appease them and keep some around all of the time. So, when I first came across the Jet Puffed Pumpkin Spice ones, I bought two bags, which came in quite handy for the sweet potato casserole I made for Thanksgiving that year.
But, when I found these….
I did a knee jerk grab and toss right into our cart. I had no earthly idea what I was going
to do with them, but it wasn’t long before thoughts of a cookie bar, half gingerbread, half
s’more bar, popped into my mind.
These came out just like I had envisioned – it was like gingerbread had a baby with a
s’more. I let them cool down some before I cut them and took one to my husband, still
gooey and warm. By the time I went back to ask him what he thought, it was gone and he
was smiling like a Cheshire Cat.
The gingerbread cookie was chewy, the chocolate layer just the right thickness and the
gingerbread marshmallow topping just crowned it perfectly.
While these are delicious at room temperature, I highly recommend nuking these in the
microwave for a few seconds to get the true melty s’more experience. It just takes these
guys to a whole new level.
This is the third year I’ve made these – luckily the marshmallows are still easily found. Go
grab you up a bag and get to baking!
. 1 (12 oz) bag Gingerbread Marshmallows
. 2 (12 oz) bags milk chocolate chips
. 1/4 c graham cracker crumbs
. 3 c flour
. 3/4 c packed dark brown sugar
. 3/4 tsp baking soda
. 1/2 tsp salt
. 1 tbsp cinnamon
. 1 tbsp ground ginger
. 1/2 tsp ground allspice
. 1-1/2 sticks butter, cut into pieces and slightly softened
. 3/4 cup molasses
. 2 tbsp milk
1. Line a 9X13 pan with foil and spray with cooking spray
2. In a small bowl, combine the molasses and milk and stir together; set aside.
3. In a large bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
4. Add the sugar and whisk to combine thoroughly.
5. Scatter the butter pieces over the flour mixture and work it into the flour until it resembles very
6. Drizzle a third of the molasses mixture over the dough and combine, moistening the dough
7. Repeat with half of the remaining molasses
8. Press into the pan and scatter graham cracker crumbs over the top, pressing them lightly into
9. Bake at 350 for 25-30 minutes, or until the edges begin to brown
10. scatter all of the milk chocolate chips over the cookie, and return to the oven, but turn off the
11. allow the chips to melt – about 2-3 minutes, then spread them smooth with a spatula
12. add marshmallows in a single layer, leaving as little space between them as possible
13. place under broiler until lightly browned and melted – about 2-4 minutes
14. allow to cool to lukewarm before slicing – butter your knife for the best results