EASY GINGERBREAD BARS
Make and share this Easy Gingerbread Bars recipe from Food.com.
Provided by Erica S.
Categories Bar Cookie
Time 40m
Yield 48 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Combine first four ingredients in large mixing bowl. Beat at medium speed until creamy.
- Add next four ingredients, reduce speed to low until well mixed.
- Press dough into un greased 15x10x1 inches jelly roll pan.
- Sprinkle with decorator sugar.
- Bake for 16-20 minutes or until lightly browned around edges.
- Cool completely. Cut into desired shapes or cut into bars.
GINGERBREAD BARS
Provided by Shiran
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until fluffy. Add molasses, egg, and vanilla, and beat until combined. Add flour mixture and mix just until combined.
- Spread dough evenly into prepared pan and smooth the top. Bake for 18-22 minutes, until the top is slightly firm to touch, and a toothpick inserted into centre comes out with a few moist crumbs, not clean. Overbaking will make the bars dry. Allow to cool completely in pan.
- To make the glaze: In a small bowl, combine powdered sugar, 1 tablespoon milk, and vanilla extract, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Drizzle over the bars using a spoon or a piping bag. Allow glaze to set, 15-30 minutes. For easy cutting, you can place it in the fridge for 2 hours until firm. Lift out of the pan and cut into squares. Serve at room temperature.
- Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
EASY GINGERBREAD BARS
Steps:
- Heat oven to 350°F.
- Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
- Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.
Nutrition Facts : Calories 90 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 60 milligrams, Carbohydrate 13 grams, Fiber 0 grams, Sugar grams, Protein
LAYERED GINGERBREAD BARS
For a truly special dessert that celebrates the season, bake a batch of these bars. The bottom layer tastes like a cookie, the middle layer features smooth buttercream and the top layer is a luscious frosting. -Patti Ann Christian, Ararat, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Combine flour, ginger, salt, baking soda, cinnamon, allspice, nutmeg and cloves; add to creamed mixture. Pour into a greased 13x9-in. baking dish. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack., Meanwhile, in a small saucepan, combine sugar and flour. Whisk in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Remove from heat. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze 15 minutes., For icing, in a small saucepan, combine brown sugar, cream and butter; bring to a boil. Remove from heat; whisk in molasses, allspice, ginger and salt. Transfer to a large bowl; add confectioners' sugar and beat until smooth. Spread over buttercream layer. Sprinkle with crystallized ginger. Refrigerate leftovers.
Nutrition Facts :
GINGERBREAD COOKIE BARS
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
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
GINGERBREAD 7 LAYER BARS
The flavor of gingerbread comes through in this easy-to-assemble holiday bar using a cookie mix crust layered with vanilla chips, nuts, cranberries and coconut drizzled with sweetened condensed milk -- a twist on a classic dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
- Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 19 g, TransFat 0 g
GINGERBREAD GRANOLA BARS
These granola bars are the perfect way to get your gingerbread fix first thing in the morning without actually eating a cookie. They get the signature gingerbread flavor from molasses in the syrup, lots of ground holiday spices and, my favorite, a couple tablespoons of candied ginger. This recipe can easily be doubled and baked in a 13-by-18-inch baking sheet; I like to do this and freeze half for later.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 14 granola bars
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
- Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
- Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
- Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
GINGERBREAD BARS
Steps:
- Preheat the oven at 375°F / 190°C / Gas Mark 5. Prepare a 9 x 9-inch square pan with cooking spray or line with parchment paper.
- Dry ingredients - In a large bowl, combine flour, baking soda, salt, spices, and ground ginger - and set aside.
- In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix. Pro tip - We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.
- Transfer the dough to the prepared pan and spread with an offset spatula. Sprinkle some more dried cranberries and white chocolate on top.
- Bake for 18 to 20 mins until a skewer or toothpick inserted comes out clean. Cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely. Pro tip - When baked, the top should feel set with a few moist crumbs.
- Cream cheese frosting - Combine the cream cheese, powdered sugar, and vanilla extract until smooth. Spread it over the cooled gingerbread. Pro tip - Make sure the gingerbread is completely cold before you frost it. Otherwise, it will melt.
- Use a sharp bread knife cut into 16 squares (as shown in the video).
Nutrition Facts : Calories 200 kcal, Carbohydrate 26 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 120 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
GINGERBREAD MERINGUE BARS
For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. -Eden Dranger, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, beat butter and molasses until blended. Add egg yolks and egg, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla., In a small bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, allspice and salt. Gradually add to the molasses mixture. Pour into a greased 13x9-in. baking pan. Sprinkle with marshmallows, pecans and chocolate chips. Bake at 350° for 20 minutes., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Remove gingerbread from oven; spread with meringue. Bake until meringue is lightly browned, 9-11 minutes longer. Cool completely. Cut into bars.
Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 129mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
GINGERBREAD CHEESECAKE BARS
These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.
Provided by My Hot Southern Mess
Categories Desserts Cakes Holiday Cake Recipes
Time 4h50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl.
- Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan.
- Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely.
- Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Garnish with remaining whipped topping before serving.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 31.2 g, Cholesterol 34.2 mg, Fat 14.2 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 215.2 mg, Sugar 19.3 g
GINGERBREAD BARS
Provided by Lisa Zwirn
Categories Mixer Ginger Dessert Bake Fourth of July Picnic Kid-Friendly Back to School Backyard BBQ Cinnamon Potluck Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
- Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2x13/4 inches. DO AHEAD: _Can be made 2 days ahead._Store airtight at room temperature.
GINGERBREAD GRANOLA BARS
This is a twist on Playgroup Granola Bars from this site. I didn't have the stuff to make those (and we love those), so I did my own thing. They turned out great! We normally wrap them individually and freeze them, a great quick snack or breakfast on-the-go!
Provided by brewmama-4
Categories 100+ Breakfast and Brunch Recipes
Time 40m
Yield 56
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
- Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
- Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
- Cool for about 10 minutes; cut into bars while still warm.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 32.5 g, Cholesterol 11.7 mg, Fat 9 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 134.1 mg, Sugar 16.9 g
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.
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