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!

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!).

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!).

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!

Continue to Content Gingerbread 7-Layer Bars Print Ingredients 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 Instructions 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. Press the crumbs into the bottom of a parchment lined and lightly greased 8x8 baking dish. Cover the crust by evenly spreading over it: the white chips, the cinnamon chips, the pecans, and the miniature marshmallows. 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. Bake at 350º for 60 minutes (start checking at 50 minutes, you want it to be golden and bubbly). See note above in post about making thinner bars.

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