Gingerbread Bars

gingerbread barsYears ago, I tasted gingerbread cookies and fell in love! The spices, the molasses, the soft chewiness.

Absolutely delightful.

I embarked on an adventure of finding a recipe to make my own. What I ended up with was a recipe for cut-out gingerbread cookies that was delicious but very involved and not a lot of fun to make.

Then, a few weeks ago, I attended a cookie exchange party and my tastebuds did a happy dance over some amazing gingerbread bars. I quickly abandoned plans to make my cut out gingerbread cookies and instead made the bars.

Even Hubby, who generally turns up his nose at most sweets, was impressed. Yeah, they were that good.


Mix flour, baking soda, salt and spices together and set aside.

Spray your pan with non-stick cooking spray.

Whip out your parchment paper (you can get it at kitchen supply stores and some grocery stores).

Line the pan with parchment then spray it with non-stick cooking spray.

Cream together sugars and the butter until pale and fluffy.

Add vanilla and molasses.

Gradually add in flour mixture.

Spread in the pan and bake for 25 minutes or until edges are golden brown.

Bars hot out of the oven. Leave in the pan until completely cool.

Frost with cream cheese frosting.

Cut into bars.

Top with pecans.


Gingerbread Bars

2 3/4 cups flour

1 1/4 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

2 1/2 sticks butter

1 1/4 cups packed light-brown sugar

1/2 cup plus 2 tablespoons granulated sugar

3 eggs

1 1/4 teaspoons vanilla extract

1/3 cup unsulfured molasses

Cream Cheese Frosting

Glazed Pecans

Preheat oven to 350 degrees. Coat a 17 x 12 inch rimmed baking sheet with non-stick cooking spray. Line bottom with a piece of parchment, cut to fit. Coat parchment with spray.

Whisk together flour, baking soda, salt and spices.

Soften butter and then beat on medium-high speed with sugars until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla and molasses. Reduce speed to low and gradually add in flour mixture then beat just until comvined.

Spread batter into prepared pan. It seems like you won’t have enough batter to fill the pan, but you will, keep spreading. Bake until edges are set and golden, about 25 minutes. Let cool completely in pan.

Remove from pan, frost with cream cheese frosting and cut into 2-inch squares. Top each square with a glazed pecan.

Cream Cheese Frosting

1 box powdered sugar

8 ounces cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

Combine all ingredients until smooth and creamy.


Happy Holiday Entertaining!

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