Smores Gingerbread Cookie Bars
These Smores Gingerbread Cookie Bars are soft and chewy, blending warm spices with gooey chocolate and marshmallows, creating a delightful treat perfect for any occasion.
Ingredients
For the Bars
- 1 cup Unsalted Butter, softened Adds richness and keeps the bars moist.
- 1 cup Brown Sugar Provides a deep, caramel-like flavor.
- 1/2 cup Granulated Sugar Balances sweetness and enhances texture.
- 1 large Egg Binds the ingredients together for chewy bars.
- 1 teaspoon Vanilla Extract A hint of warmth to complement the spices.
- 2 cups All-Purpose Flour Gives structure to the bars.
- 1 teaspoon Baking Powder Helps the bars rise for a fluffy texture.
- 1 teaspoon Ground Ginger The star spice that gives them a warm kick.
- 1 teaspoon Ground Cinnamon Adds a cozy aroma, reminiscent of fall.
- 1/2 teaspoon Ground Nutmeg Enhances the spiced flavor profile.
- 1/2 teaspoon Salt Balances sweetness and brings out flavors.
- 1 cup Chocolate Chips Melts beautifully for a rich, creamy texture.
- 1 cup Mini Marshmallows Create that classic s’mores gooeyness.
- 1 cup Graham Cracker Crumbs Adds crunch and the essence of s’mores.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Gather all your ingredients on the counter for easy access.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Cooking
- Add the egg and vanilla extract, mixing until combined.
- In another bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well blended.
- Fold in chocolate chips, marshmallows, and graham cracker crumbs.
- Spread the mixture evenly into the prepared baking dish.
- Bake in the preheated oven for 25–30 minutes, or until the edges are golden.
- Let them cool for a few minutes before cutting into bars.
- Serve warm for melty goodness or allow to cool completely for a firmer texture.
Notes
For the best results, use room temperature butter, chill the dough if you want thicker bars, and don’t overmix the batter.