Skip to main content

Gingerbread bars


I love chewy, spicy gingerbread cookies. I am also impatient and lazy. If I can turn a beloved roll outcookie into a bar, I will. No flour all over my counter, no need to cut out the cookie, no waiting to chill the dough…. Less mess and I get to eat my cookie sooner. Plus, this bars are much chewier and almost brownie-like in their texture. 

I added white chocolate chips to these; it ups the ooey-gooey factor (this is a real cookie bar metric) and I had a million left over from another baking project. Doesn’t white chocolate scream Christmas to you?

I fully confess to having these for breakfast with hot cocoa. Tis the season. Enjoy!

Ingredients:
2/3 cup butter, softened
1 3/4 cups dark brown sugar
1/4 cup molasses
2 eggs
1 tablespoon vanilla bean paste
2 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/4 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
Method:

Preheat oven to 350°F. Spray a 9x13 baking dish with baking spray.

In a large bowl, cream together the butter, brown sugar, and molasses using an electric mixer.

Beat in the eggs and vanilla.

Stir in the flour, ginger, baking powder, baking soda, and salt until just combined. Fold in the chocolate chips. The batter will be very thick.

Use a rubber spatula to spread the mixture into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.


Cool completely before sprinkling with powdered sugar and serving.


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of