Gingerbread House Bark
  • ½ cup sugar
  • ½ cup cooking molasses
  • 1½ teaspoons ginger
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground clove
  • 2 teaspoons baking soda
  • ½ cup butter, unsalted
  • 1 egg, beaten
  • 3½ cups all-purpose flour
  • 1 jar marshmallow fluff (approximately 7.5 ounces or 210 grams)
  • 16 ounces Bakers semi-sweet chocolate, melted
  • variety of Christmas candies like gum drops, jelly beans and candy coated chocolates
  1. Preheat oven to 325F. Line a cookie sheet with a silicone baking mat.
  2. In a large saucepan, combine sugar, molasses, ginger, allspice, cinnamon and cloves over medium-high heat. Bring this mixture to a boil, stirring often.
  3. Remove from heat and stir in baking soda.
  4. Add butter and stir until melted.
  5. Stir in egg until well combined.
  6. Stir in flour and mix until well combined. You may need to get in there with your hands to knead it until it's well combined.
  7. Spread dough evenly over cookie sheet. You'll want to use a rolling pin for this as it can be a crumbly mess.
  8. Bake for 15 minutes.
  9. As soon as it comes out of the oven, top it evenly with the marshmallow fluff (the heat will help you spread this easier) then top evenly with melted chocolate. Add candies to the top while the chocolate is still melted.
  10. Place in fridge for at least one hour for the chocolate to harden and set.
  11. Break into pieces and store in a sealable food storage bag in the fridge.
Recipe by Moms & Munchkins at