Saturday, December 20, 2014

Gingerbread Oreo Roll

I know some people that leave things to the absolute last minute and then don't have any time to come up with anything fancy schmancy enough to share with family and friends. 
Not me, of course.
But, you know.... other people that aren't me.
Well, here is the recipe that will save the day.
It literally takes less than 40 minutes from start to finish, requires only 4 ingredients, and takes NO skill at all. None. 
Plus.... it's uber appropriate for Christmas. I mean, it's gingerbread. It doesn't get too much more Christmas-y than that.

Gingerbread Oreo Roll

1 bag Gingerbread Oreo Cookies
1 bag mini marshmallows
3 Tbsp butter
approx half a bag of regular marshmallows

Spray a cookie sheet with cooking spray, set aside.
In a blender or food processor, pulse Gingerbread Oreo cookies until they are fine crumbs. Set aside.
In a large pot over low to medium heat, melt the mini marshmallows and butter until smooth. Remove from heat and stir in the Gingerbread Oreo crumbs. 

Stir until well mixed.
Spread the mixture out to about 1/4 inch thickness on the prepared cookie sheet. Let sit for about 5 minutes to firm up a bit. Using a butter knife or kitchen scraper, cut the mixture down the center to form 2 long and fairly skinny pieces. 
Place the regular sized marshmallows in a line down one side of each piece. (See photo below)

Place in fridge to chill for about 10 minutes to firm up.
When it is firm enough to handle without going all floppy - gently roll the marshmallows up, jelly roll style, in the Gingerbread Oreo mixture.

After rolling both and pressing firmly into a round shape, chill another 10 minutes or so to allow to firm up even more.
Using a serrated knife, slice into slices. 

I made mine about 1/2 of a marshmallow wide so I ended up with about 4 and 1/2 dozen slices. You can slice then as thick or thin as you want to!

These keep better in the fridge as they are a bit sticky. Once they are thoroughly chilled though they seem to lose most of their stickiness and are fine out at room temp.
The taste is really mild gingerbread and the texture is a perfect mixture of crunchy and chewy. 
We made these before using regular Oreos and giant marshmallows. You can see how to make that version HERE.  


  1. Hi Jo and Sue, just stopped by to let you know you've been featured today over at Carole's Chatter. Merry Christmas!