Gingerbread Bars
User Reviews
5
Gingerbread Bars
Description
Gingerbread Bars combine melted butter with both white and brown sugars, vanilla, and molasses before incorporating an egg and a blend of dry ingredients including flour, baking soda, cinnamon, ginger, nutmeg, and salt. The batter is thick and pressed evenly into a prepared pan. Baking at moderate heat yields bars that look slightly undercooked initially but firm up as they cool, resulting in a chewy, moist interior. Once cooled, the bars are topped with a cream cheese frosting made from softened butter and cream cheese mixed with powdered sugar and vanilla, lending a creamy finish.
The flavor showcases classic gingerbread spices accented by molasses’ deep sweetness, balanced by the tangy cream cheese frosting. These bars suit holiday gatherings or anytime a spiced treat is desired. They store well refrigerated to maintain freshness.
For storage, frost bars and keep covered in the refrigerator for 3-4 days; the bars can also be frozen for up to 3 months. If unfrosted, they may be stored at room temperature. Preparation involves lightly greasing the pan and lining it with foil for easy removal.
Ingredients
Gingerbread Bars
- 1/2 cup butter melted
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1/3 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
Cream Cheese Frosting
- 4 oz butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt you can omit this, but I find it helps cut the sweetness a bit
Instructions
Gingerbread Bars
- Preheat oven to 350 degrees F.
- Line a 9x13 baking pan with foil, letting enough foil hang over the edges so that you can grasp it to pull the bars out after baking. Spray lightly with cooking spray.
- In a large bowl with an electric mixer, combine butter and sugars, beating until well mixed. Add in vanilla and molasses and beat until well combined. Mix in egg until combined. Combine flour, baking soda and spices. Mix dry ingredients with wet ingredients until well combined, but do not over mix. Batter will be thick. Press batter evenly into pan.
- Bake for 15-20 minutes. They will seem undercooked, but firm up as they cool. Once cooled completely, frost with cream cheese frosting. Store covered in refrigerator.
Frosting
- In a large bowl with an electric mixer, beat together butter and cream cheese until light and fluffy. Add in powdered sugar and beat until well combined. Add in vanilla, and continue to beat for 1-2 minutes, until light and fluffy.
Notes
- Store frosted bars covered in the refrigerator for 3-4 days or freeze up to 3 months.
- If unfrosted, bars can be kept at room temperature instead of refrigeration.
- Press batter evenly into the pan to ensure uniform baking and thickness.
- Use foil lining with overhang in the pan for easy removal of the bars after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 404mg | 17% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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