Gingersnap Bars Recipes

GINGERSNAP NANAIMO BARS RECIPE BY TASTY

Steps:

• In a medium bowl set over a medium pot of boiling water, melt the butter, cocoa powder, and sugar together.
• Add the egg and keep stirring for a minute until the mix thickens.
• Remove the bowl from the heat.
• Add the graham cracker crumbs, almonds, and coconut flakes.
• Mix well, then pour into an 8x8 inch (20x20 cm) pan and flatten to an even layer.
• In a large bowl, cream the softened butter, custard powder, cinnamon, ginger, cloves, nutmeg, and heavy cream together until smooth.
• Add the powdered sugar and gingersnap crumbs and mix until smooth.
• Spread mixture on top of the crust and in an even layer.
• Make the ganache: in a medium bowl set over a medium pot of boiling water, slowly melt the chocolate and the butter.
• Let the ganache cool a bit, then pour it over the gingersnap layer.
• Chill the bars for at least 3 hours.
• Cut the bars into 9 even squares and sprinkle with coarse gingersnap crumbs.
• Enjoy!

GINGERSNAP BARS

Steps:

• Blend together ingredients until dough forms.
• Press into bottom of greased 9x13" pan.
• Brush with water.
• Sprinkle with granulated sugar.
• Bake at 350° F for 20-30 minutes.
• Cool and cut into squares.

GINGER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined. Mix in the ginger, eggs, and vanilla extract. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition before adding the next. Pour the batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool before cutting.

GINGERSNAP FUDGE BARS

Steps:

• Preheat the oven to 350F and grease and line an 8x8 inch square pan.
• Place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
• Add in the egg and vanilla extract, scraping down sides as necessary and mix on med-high until well incorporated.
• Add in the honey and mix briefly until combined.
• Place flours, spices, baking soda and salt into a medium sized bowl and stir to combine.
• Tip the flour mix into the egg mixture and mix on low until you have a soft dough.
• Place 3/4 of the dough into your lined pan and push into the pan with your hands or the back of a spoon until level.
• Place the base in the oven for 10 minutes, it will be slightly puffy and ever so slightly coloured around the edges when ready.
• Whilst the base is baking, make the filling: place condensed milk, chocolate chips, vanilla and salt into a medium sized saucepan over a low heat and stir continuously until the chocolate melts and everything is smooth and well combined.
• Leave to one side until the base is done baking.
• Once baked, pour the fudge filling all over and smooth until level with a spoon/spatula.
• Crumble the remaining 1/4 of cookie dough over the fudge filling - it's not meant to entirely cover it, so gaps are fine!
• Place in the oven for 15-20 (mine took 17 minutes) until the cookie dough is golden brown and the filling is just set, it will be soft and wobble slightly in the middle.
• Leave to cool completely in the pan, before slicing into 9-12 bars.
• Bars will keep in an airtight container, at room temperature for 5 days.