Marshmallow Gingersnap Bars

Makes 9x13-inch pan, serves 12 or more

1 stick butter, melted

1 cup light brown sugar

3 tablespoons molasses

1 ¼ cup flour

1 tablespoon ground ginger

1 teaspoon salt

¾ teaspoon cinnamon

½ teaspoon baking soda

10 oz bag mini marshmallows

Large marshmallows if you’ve got ‘em

16 biscoff biscuits, or any other holiday cookie (gingersnaps, spritz, graham crackers etc)

2 tablespoons sprinkles, gumdrops or any other colorful festive decor

Heat oven to 350F. Spray and line a 9x13-inch pan.

In a bowl mix together butter and sugars, stirring until smooth. Add all dry ingredients and stir just until dough forms. Use your hands to press the dough into an even layer across the base of your prepped pan. Scatter marshmallows atop. Break cookies into large pieces and scatter throughout marshmallow layer. Bake at 350F for 20-25 minutes or until your marshmallows puff, doubling in size and turn a toasty golden brown. Remove from oven and adorn immediately with sprinkles. Cool completely before slicing.