Bake

Gooey Gingerbread S’mores Bars

December  1, 2021
0 Stars
Photo by Ty Mecham. Prop Stylist: Suzie Myers. Food Stylist: Yossy Arefi.
Author Notes

These bars combine the very best of summer and fall in one gooey, decadent dessert by giving gingerbread the s’mores treatment. The base is a classic gingerbread bar, spiced with ginger, cloves, cinnamon, and nutmeg. Adding molasses and sour cream gives it a greater depth of flavor and a wonderfully moist and chewy texture. Some of the flour is swapped out for graham cracker crumbs for a hint of s’mores, then the batter is topped with chocolate and marshmallows, which soften and melt into the quintessential s’mores layers we all love. —Posie (Harwood) Brien

Test Kitchen Notes

This recipe is shared in partnership with LG STUDIO and features their Double Built-in Wall Oven. —The Editors

Watch This Recipe
Gooey Gingerbread S’mores Bars
  • Prep time 20 minutes
  • Cook time 20 minutes
  • makes One 9- x 13-inch pan
Ingredients
  • For the bars:
  • 1/2 cup (113 grams) unsalted butter, softened
  • 3/4 cup (149 grams) sugar
  • 1/3 cup (113 grams) molasses
  • 1/2 cup (113 grams) sour cream
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups (180 grams) unbleached all-purpose flour
  • 1/3 cup (39 grams) graham cracker crumbs
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • For the topping:
  • 1 1/2 cups (255 grams) chocolate chips or chopped chocolate
  • 10 ounces miniature marshmallows
In This Recipe
Directions
  1. Preheat the oven to 350°F.
  2. Using a stand mixer with a paddle attachment, beat together the butter, sugar, and molasses for 1 minute. Add the sour cream and vanilla and beat well for another minute. Scrape the sides of the bowl and add the eggs, one at a time, beating well between each.
  3. Add all of the remaining ingredients and use a spatula to manually fold the mix until just combined to prevent over-mixing.
  4. Spread into a parchment-lined or lightly greased 9- x 13-inch pan.
  5. Bake for 10 to 15 minutes, then remove from the oven and sprinkle the chocolate over the top. Return to the oven for another 5 minutes, or until the chocolate is gooey and a tester inserted into the center comes out clean (you’ll likely get some chocolate on the tester so just check for batter). Be careful not to overbake.
  6. Remove from the oven and sprinkle the marshmallows over the top.
  7. Turn off the oven and turn on the broiler—place the pan under the broiler and watch carefully, removing the pan as soon as the marshmallows turn golden brown, about 2 to 3 minutes depending on your broiler.
  8. Let cool for about 15 minutes, then serve.
  9. The bars are best eaten on the day they’re made—the marshmallows will get very sticky and chewy after a day. If you plan to eat them later on, heat them up slightly first to allow the marshmallows to soften.

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