Time: 25 minutes
1 container Because Cookie Dough Gingerbread Cookie Dough, thawed
5 oz Marshmallows (Dandies or Trader Joe's Brand are both vegan)
Optional: gingerbread crumbs
Preheat the oven to 375 F. Line a pan with parchment paper. I used a loaf pan but I am sure you could use any other pan.
Spray pan with coconut oil (I like the Sprouts brand or Chosen Foods because they are literally just coconut oil, no propellants or anything).
Make a 1/4-1/2 inch layer of cookie dough and bake for 12-14 minutes.
Remove the pan from the oven and place marshmallows on top of cookie layer.
Bake until the marshmallows have melted to your liking.
Remove from the oven and let cool.
Lift the parchment paper out of the pan and slice smores into squares. Sprinkle with gingerbread crumbs if you like.
Keep on the counter for 5 days. You can freeze these, but I do not recommend it if you can avoid it - the marshmallows get a little funky.