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Smores Gingerbread Cookie Bars

Smores Gingerbread Cookie Bars
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Delicious Smores Gingerbread Cookie Bars combine the warm, spiced flavors of classic gingerbread with gooey marshmallows, melty chocolate, and crunchy graham cracker crumbs. These perfectly chewy and festive bars are easy to make, ideal for holiday gatherings, gifting, or cozy desserts. With adaptable options and a balanced sweetness, they’re sure to delight everyone during the festive season.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract

S’mores Components

  • 1 cup mini marshmallows
  • 1 cup chocolate chips or chunks (semi-sweet or milk chocolate)
  • 3/4 cup graham cracker crumbs

Instructions

  1. Prepare Your Baking Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking and ensure the bars come out clean and perfect.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt to evenly distribute spices and leavening agents for consistent flavor.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter and brown sugar until light and fluffy, trapping air to achieve a soft texture without density.
  4. Add Wet Ingredients: Mix in the molasses, eggs, and vanilla extract until fully combined, imparting the classic gingerbread flavor and binding the mixture.
  5. Combine Wet and Dry Mixes: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender, chewy texture.
  6. Fold in S’mores Ingredients: Gently fold in mini marshmallows, chocolate chips, and graham cracker crumbs to add gooey pockets and crunchy texture.
  7. Bake and Cool: Pour the batter evenly into the prepared pan and smooth the top. Bake for 25–30 minutes until edges are golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Allow to cool completely before slicing.

Notes

  • Don’t overmix the dough to avoid tough bars; stir just until ingredients are combined for chewy perfection.
  • Use fresh ground ginger and cinnamon for a more intense and flavorful gingerbread taste.
  • Fold mini marshmallows gently to prevent them from melting and sinking completely.
  • If possible, chill the batter for 15 minutes before baking to prevent spreading and create thicker bars.
  • Use an oven thermometer to ensure precise baking temperatures for even cooking and gooey centers.

Nutrition

Keywords: smores, gingerbread, cookie bars, holiday dessert, chewy bars, festive treats, marshmallows, chocolate, graham crackers

Find it online: https://linacorner.com/smores-gingerbread-cookie-bars/