Don’t have the time (or energy) to cut out and decorate gingerbread men? These Gingerbread S’mores Cookie Bars are quick to make and will put you in the Christmas spirit in no time. Recipe courtesy of Chocolate Moosey.

Servings 12servings
Prep Time 30minutes
Cook Time 35minutes
Submitted By Carla Cardello from Chocolate Moosey


  • 1 cup Unbleached White All-Purpose Flour
  • 6 Tbsp graham cracker crumbs divided
  • 1 tsp Baking Powder
  • 1 tsp ground Ginger
  • 1 tsp ground Cinnamon
  • 1/4 tsp ground Nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp Salt
  • 1/4 cup unsalted butter melted, 2 ounces
  • 3/4 cup packed brown sugar
  • 1/4 cup molasses
  • 1  Egg room temperature
  • 1/2 tsp Vanilla Extract
  • 1 1/2 cups semisweet chocolate chips
  • 2 cups mini marshmallows

  1. Preheat oven to 350F. Lightly grease an 8x8 pan (do not use parchment paper as you'll be putting the pan under the broiler later).
  2. In a large bowl, whisk together the flour, 1/4 cup graham cracker crumbs, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In another large bowl, beat together the melted butter, brown sugar, and molasses until smooth. Beat in the egg and vanilla. Gradually beat in the flour mixture then stir in 1 cup chocolate chips.
  4. Spread the dough into the pan (the dough will be sticky. If you're having trouble, you can use lightly floured hands). Bake for 30-35 minutes or until the dough no longer looks wet on top and a toothpick inserted in the center comes out clean (except for melted chocolate from the chocolate chips).
  5. Turn on the broiler. Top the hot pan with marshmallows and broil until lightly toasted (if you do use parchment paper, watch it doesn't catch on fire). Cool completely.
  6. Once the bars are cool, add the remaining 1/2 cup chocolate chips to a plastic sandwich bag. Microwave 30 seconds then massage the chocolate to help smooth it out. Continue microwaving in 10 second increments on power level 5 until the chocolate is completely melted. Push the chocolate to one corner of the bag and cut the corner. Pipe the chocolate on top of the marshmallows then sprinkle with remaining 2 tablespoons graham cracker crumbs. Let chocolate harden before cutting.

This recipe has been provided to you by Bob's red mill website