Peppermint Ginger Bars with Buttercream Frosting
User Reviews
5.0
9 reviews
Excellent
Peppermint Ginger Bars with Buttercream Frosting
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Inspired by Candy Lasses, these gingerbread bars are full of peppermint flavor and frosted with vanilla buttercream. Gingerbread and candy cane. It's a thing. An amazing thing. Don't knock it til you try it.
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Ingredients
- 2/3 cup butter 1 stick plus 2 and 2/3 tablespoons
- 1 & 3/4 cup brown sugar
- 1/4 cup molasses
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 4 teaspoons Lightly Dried Ginger or powdered ginger--see note
- 2/3 cup Crushed candy canes about 8
Frosting:
- 3/4 cup butter
- 2 & 1/2 cups powdered sugar
- 1 & 1/2 teaspoons vanilla
- 2-3 tablespoons milk
- 1/4 teaspoon salt
- 3-4 Crushed candy canes to stir into frosting or sprinkle on top
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Instructions
- Preheat your oven to 350 degrees F. Line a 9x13 inch glass pan with parchment paper or foil. Spray with nonstick spray if you use foil.
- In a large bowl or stand mixer, beat butter for 1-3 minutes, scraping sides, until light and fluffy.
- Add the brown sugar and beat again.
- Add molasses, eggs, and vanilla. Beat well, scraping sides.
- In a separate bowl whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Crush 8 candy canes in a food processor. (I like to add the Lightly Dried Ginger to let it get a little more chopped up, but you don't have to.) If you don't have a food processor put them in a ziplock and use a rolling pin. Add the candy cane and the Lightly Dried Ginger to the flour mixture and whisk in.
- Stir the dry ingredients into the butter mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake at 350 for 27-28 minutes, or until a toothpick comes out clean. Err on the side of under baking, just as you would with brownies.
- Remove from the oven and let cool completely. When cool, lift the bars from the pan.
- Meanwhile make the frosting. Beat 3/4 cup butter until smooth, 1-3 minutes (depending on how cold your butter is).
- Add 1 cup powdered sugar and the vanilla.
- Add the remaining powdered sugar, 2 tablespoons milk, and 1/4 teaspoon salt. Beat well. Add more milk or powdered sugar to reach desired consistency. Beat well, scraping the sides and bottom of the bowl.
- Spread the frosting over the bars. Sprinkle with 3-4 crushed candy canes right away. You could also stir them straight into the frosting. Then stuff your face.
Notes
- *2 teaspoons regular powdered ginger can be substituted. I tested the recipe both ways.
- This recipe is really easy to cut in half and bake in a glass 9x9 or 8x8 inch pan. The bake time is roughly the same, but start checking at 25 minutes to be safe.
- I prefer to bake these bars in a glass pan because the edges come out softer. A metal pan will also make them bake a few minutes faster so watch out for that.
Nutrition Information
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Serving
1bar
Calories
588kcal
(29%)
Carbohydrates
94g
(31%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
85mg
(28%)
Potassium
200mg
(6%)
Fiber
1g
(4%)
Sugar
73g
(146%)
Vitamin A
714IU
(14%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 588kcal | 29% |
| Carbohydrates | 94g | 31% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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