DOUBLE CHOCOLATE AND GINGERBREAD COOKIE BARS
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
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
CHOCOLATE GINGERBREAD BARS
The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.
CHOCOLATE GINGERBREAD BARS
These moist bar cookies keep at room temp for a few days - let them cool completely before you dust them with confectioners' sugar. Recipe from December 2008 issue of Everyday Food magazine.
Provided by SeaChelle
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan and sides of pan with cocoa, set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer to wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board and cut into 16 squares. Before serving, dust bars with confectioners' sugar, if desired.
- To store, keep in an airtight container at room temperature, up to 3 days.
Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 22.4, Sodium 51.7, Carbohydrate 19.5, Fiber 0.9, Sugar 12.5, Protein 1.6
CHOCOLATE GINGERBREAD SQUARES
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield About 36 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
- Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
- Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
- Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
- Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.
CHOCOLATE GINGERBREADS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
GINGERBREAD BARK RECIPE BY TASTY
Here's what you need: nonstick cooking spray, dark chocolate, coconut oil, ground cinnamon, white chocolate, ground ginger, ground cloves, broken gingersnaps, crystallized ginger
Provided by Walmart
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Grease a 9-inch x 13-inch (22 x 33 cm) baking dish with nonstick spray. Press a piece of parchment paper (cut to size, as needed) against the bottom and sides of the baking dish, pressing into the corners.
- Make the spiced dark chocolate: Add the dark chocolate and coconut oil to a medium heatproof bowl and set over a medium saucepan filled with about 1 inch of water, making sure the water doesn't touch the bottom of the bowl. Cook over medium heat, stirring frequently, about 5 minutes, until the chocolate is melted. Stir in the cinnamon.
- Pour the melted chocolate into the prepared baking dish, gently titling the dish so the bottom is covered evenly.
- Make the spiced white chocolate: Add the white chocolate to a clean medium heatproof bowl and place over the saucepan of water. Cook over medium heat, stirring frequently, until the chocolate is melted. Stir in the ginger and cloves.
- Drizzle the white chocolate over the dark chocolate layer. Then, using a butter knife, swirl the chocolates together in a circular pattern.
- Evenly sprinkle the broken gingersnaps and crystallized ginger over the chocolate, gently pressing down to adhere.
- Transfer the baking dish to the refrigerator for 1-2 hours, or until the chocolate is set.
- Break into pieces, then serve.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 84 grams, Fat 43 grams, Fiber 3 grams, Protein 7 grams, Sugar 62 grams
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- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, and spray with a nonstick cooking spray on the bottom and sides. Set aside.
- In a medium mixing bowl, whisk together flour, cocoa powder, spices, baking soda, and salt. Set aside.
- In a large bowl whisk together the melted butter, brown sugar, molasses, sour cream, and egg. Whisk just until combined. Add the dry ingredients to the wet ingredients and whisk together just until combined. Don’t overmix. Add the chocolate chips and stir lightly.
- Pour batter into the prepared pan and lightly smooth the top with the back of a spoon. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Let cool for 20 minutes in pan before transferring the cake to a wire rack to cool completely. Sprinkle lightly with confectioner’s sugar and serve.
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