Gingerbread 7-Layer Bars

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Today, I’m grateful for: Daylight Savings.

You don’t really get a lot of that in the fall. It doesn’t seem like many people enjoy losing the light earlier. And I will say it makes getting my photographing done a little more challenging. But, overall, I really kind of like it.

I remember when I had to wake up at 5:30am for work, and I liked it to be light earlier. But I don’t have to wake up at the crack of dawn anymore, so I’d rather not be interrupted by sunny rays any earlier than I absolutely must. It’s one of the perks of my phase in life. I know it won’t last forever, but… it’s here for now, and I’ll take it!

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I also really love the coziness of dark evenings. Don’t get me wrong– by March, I’m ready for those long, lazy summer nights. But, right now, the early dark just makes me think of hot chocolate and warm fuzzy blankets.

Oh– and here’s something else that’s pretty grand about Daylight Savings: I put my kid to bed at 5:30 tonight.

I am so. not. kidding. And you know what else? She’ll sleep straight until 7:30 tomorrow morning. Are you just dying and hating me right now? It’s ok, I understand. All of my free time tonight makes your hate sting a little less 😉 .

Honestly though, she’s just an incredible sleeper. From day 1! We got lucky, and we know it. Chris and I are both pretty confident our next one will be a disastrous sleeper (karma, right?), so we’re soaking up the good 12-15 hours nights while they last.

And, just so you know, I don’t put poor baby to bed at 5:30pm every night. Tonight was the result of her refusal to nap, the exhaustion of a preschool day, and the fact that it was dark at 5:30pm. And the fact that we’re taking a break from teething at the moment (great sleeper, horrible teether– just two molars left, hurrah!).

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So what do I do with all of my Daylight Savings time?? I plot weight-gaining schemes. Obviously.

My latest trick? Gingerbread Oreos. Oh. My. Gosh. Have you guys tried those?

I just want to go ahead and point out: I really don’t evenlike gingerbread. I mean… it’s ok, like in cake and stuff. But, you won’t ever catching me shoveling gingerbread down my throat when Christmas brings around decadent treats like Peppermint Bark and Christmas Cadbury Eggs (sheesh, commercialized much BTW?).

But these Oreos are totally the exception. They are ah-mazing! Seriously good, and seriously worth eating (even over chocolate!).

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I used gingerbread Oreos as my crust in this recipe, but just know that you could easily use gingerbread cookies if you’re looking for a stronger gingerbread taste. But, just know: I totally didn’t regret my decision 😉

Another thing to note about this recipe: I made my bars thick in an 8×8 square dish. This took the baking time up to about an hour. If you want thinner bars made in a 9×13 pan, you can still follow this recipe but double the crust and half the baking time!

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Gingerbread 7-Layer Bars


  • 15 Gingerbread Oreos (1 1/2 cups, crushed)
  • 3 tbsp. butter
  • 1 cup white chocolate chips
  • 1 cup cinnamon chips
  • 1 cup chopped pecans
  • 1 cup miniature marshmallows
  • 14.5 oz can sweetened condensed milk


  1. Place the Oreos in a zip top bag. Seal the bag and use a rolling pin to crush them. Open the bag and add the butter. Place in the microwave, standing up. Heat for 30 seconds. Seal the bag again, and smush until the butter is fully incorporated with the cookie crumbs.
  2. Press the crumbs into the bottom of a parchment lined and lightly greased 8x8 baking dish.
  3. Cover the crust by evenly spreading over it: the white chips, the cinnamon chips, the pecans, and the miniature marshmallows.
  4. Pour the sweetened condensed milk over everything. You may need to use a rubber spatula to move the toppings around a bit so the SCM can seep down into the crust.
  5. Bake at 350º for 60 minutes (start checking at 50 minutes, you want it to be golden and bubbly).
  6. See note above in post about making thinner bars.

Check out these gingerbread cookie dough truffles from Crazy For Crust!




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30 thoughts on “Gingerbread 7-Layer Bars”

  1. you never know…Your next one just might be a good sleeper too. All 3 of our kids were great sleepers from about 2 months on. I love that you said you plot weight gain with all your free time:-) You crack me up girl!!! These bars in all their ooey gooeyness look insanely delicious! I’m not a big gingerbread fan either but these Oreos, they were awesome!!!

  2. Wow! I love all things gingerbread so I know I would love these. I don’t think I’ll find the gingerbread Oreas in my area but I’ll make a gingerbread crust instead! Will have to try ASAP!

  3. I think you should regret your decision regarding the cookies you used and you should try gingersnaps…..less fattening. :0)

  4. Am I missing the 7th layer somehow? Including the crust I only counted six… I am def going to make these for Thanksgiving… and for my team graduation at work the week after… and for Christmas…

  5. Hi,

    This looks so very awesome and delicious. But I have one question….

    Where do I get cinnamon chips? We don’t have cinnamon Oreos so I’ll have too use gingerbread cookies. But I’vve never heard of cinnamon chips.

    Thanks for the recipe.


  6. I made these today, using coconut in place of the marshmallows, doubling the crust, and using a 13 x 9 pan. They were delicious, and I would definitely make them again.

  7. I made this recipe twice and both times my marshmallows on the top were golden brown after only about 20 minutes in the oven. When I left the bars in for 45 minutes the whole thing was inedible-almost black. The second time I covered the pan to try to prevent this but it didn’t help. I haven’t had any oven problems. What can I be doing wrong? Thanks Terrie
    ps I found it much easier to use my small chopper to crush the cookies and then melt the butter separately in another cup. I then poured them together and mixed thoroughly and patted into the bottom of the pan.

    • Sorry SOOOOOOO late in getting back to you! I wanted to re-make these so I could answer your question with some certainty. As long as the marshmallows are covered completely in the sweetened condensed milk, they won’t burn. But they HAVE to be covered in the SCM.

    • I got a similar result (with only one substitution of gingersnaps for the ginger oreos). The cook time seems too long. I don’t know if I covered all the marshmallows or not, but at least some were covered and it didn’t seem to make a difference. Checking after 50 minutes, the bars were not quite burnt but definitely overdone. They were not bad tasting, just a bit too hard and/or too chewy in spots. But I couldn’t serve them because they looked so weird — like some sort of hamburger and cheese casserole. Sincere thanks anyway for the recipe.

  8. I tried these last night, and substituted gingersnaps for the Oreo Gingerbread (because I couldn’t find any) and had no problems in that regard.  

    What I’d say though, is that the cooking time turned out to be too long.  I had to cover the pan with tin foil part-way through cooking, as the marshmallows were getting too brown.  And I checked regularly through the cooking time, looking for it to get golden and bubbly.  If I had to do it over again, I’d cook at the same temperature but for closer to half the time…30 – 40 mins max.  

    I was able to salvage some of it (the middle parts) as the outside was too over-cooked (and not burnt, but too hard and crusty).  Disappointing as it was a bit pricey to make..

  9. PS – Also wish I had read the comments before trying to recipe.  Rookie mistake on my part!  Seems I’m not the only one who thought it was baked for too long.  


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