Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars Recipes

BECEL ANYTHING GOES COOKIE DOUGH FESTIVE GINGERBREAD COOKIE BARS

Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars image

White chocolate, pistachio and cranberry add a splash of festive colour - and flavour to soft & chewy cookie bars.

Provided by Becel(R)

Categories Trusted Brands: Recipes and Tips

Time 44m

Yield 30

Number Of Ingredients 13

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Becel® Buttery Taste or Original Margarine*
1 cup firmly packed light brown sugar
¼ cup granulated sugar
2 large eggs large Naturegg™ Omega 3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons HERSHEY'S® Chipits® White Chocolate Baking Chips
½ cup dried cranberries
½ cup toasted chopped pistachios

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.

Nutrition Facts : Calories 156 calories, Carbohydrate 19.3 g, Cholesterol 13.1 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 155.6 mg, Sugar 11.2 g

BECEL ANYTHING GOES COOKIE DOUGH FESTIVE GINGERBREAD COOKIE BARS

Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars image

White chocolate, pistachio and cranberry add a splash of festive colour - and flavour to soft & chewy cookie bars.

Provided by BecelR

Categories Trusted Brands

Time 44m

Yield 30

Number Of Ingredients 13

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Becel® Buttery Taste or Original Margarine*
1 cup firmly packed light brown sugar
¼ cup granulated sugar
2 large eggs large Naturegg™ Omega 3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons HERSHEY'S® Chipits® White Chocolate Baking Chips
½ cup dried cranberries
½ cup toasted chopped pistachios

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.

Nutrition Facts : Calories 156 calories, Carbohydrate 19.3 g, Cholesterol 13.1 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 155.6 mg, Sugar 11.2 g

DOUBLE CHOCOLATE AND GINGERBREAD COOKIE BARS

Double Chocolate and Gingerbread Cookie Bars image

We married double-chocolate chunk cookie dough and gingerbread cookie dough to create these easy, chocolaty holiday dessert bars.

Provided by By Inspired Taste

Categories Dessert

Time 1h10m

Yield 24

Number Of Ingredients 8

Ingredients

1 pouch Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 pouch Betty Crocker™ gingerbread cookie mix
1/2 cup butter, softened
1 tablespoon water
1 egg

Steps:

Heat oven to 375°F (350°F for dark or nonstick pans).
In medium bowl, stir together Chocolate Dough ingredients until soft dough forms. In second medium bowl, stir together Gingerbread Dough ingredients until soft dough forms.
In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spoon heaping spoonfuls of Chocolate Dough 2 inches apart. Repeat with Gingerbread Dough, placing spoonfuls of dough between chocolate dough. Press dough into an even layer.
Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

GINGERBREAD COOKIE BARS

Gingerbread Cookie Bars image

These easy gingerbread cookie bars start with sugar cookie mix, molasses and a medley of spices, and are finished with a delicious homemade cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 24

Number Of Ingredients 14

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter, softened
2 eggs
3 tablespoons mild-flavor (light) molasses
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
6 oz cream cheese, softened (from 8-oz package)
1/3 cup butter, softened
3/4 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon ground cinnamon

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In medium bowl, mix Gingerbread Bar ingredients until mixed well. Spread evenly in pan (mixture will be thick). Bake 20 to 23 minutes or until set and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
In large bowl, beat cream cheese and 1/3 cup softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until frosting is smooth and spreadable.
Spread frosting on top of cooled bars; sprinkle with 1/4 teaspoon cinnamon. Refrigerate 1 hour before serving. To serve, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 24 g, TransFat 0 g

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