Gingerbread Bars Food

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GINGERBREAD BARS



Gingerbread Bars image

Provided by Shiran

Number Of Ingredients 13

2 cups (280g) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) light brown sugar
3 tablespoons unsulphured molasses
1 large egg
1 1/2 teaspoons vanilla extract
1 cup (120g) powdered sugar, sifted
1-2 tablespoons milk (, or more as needed)

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.

GINGERBREAD BARS



Gingerbread Bars image

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

2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
7 1/2 tablespoons sugar, divided
2 large eggs
1/4 cup light (unsulfured) molasses

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 BARS



Gingerbread Bars image

Gingerbread is a holiday classic but can be complicated. That's why these simple gingerbread bars with cream cheese frosting are the perfect gingerbread recipe for beginner bakers.

Provided by Veena Azmanov

Categories     Breakfast     High Tea

Time 30m

Number Of Ingredients 16

¾ cup Butter
½ cup White sugar
½ cup Brown sugar
1 Egg
½ cup Molasses
2 ¼ cups All-purpose flour
1 tsp Baking soda
½ tsp Ground ginger
½ tsp Ground cinnamon
¼ tsp Ground cloves
¼ tsp Nutmeg
¼ tsp Salt
1 tsp Vanilla extract
1 cup Cream cheese (38% fat )
½ cup Powdered sugar
1 tsp Vanilla extract

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 GRANOLA BARS



Gingerbread Granola Bars image

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

Nonstick cooking spray
1/2 cup dark brown sugar
1/2 cup vegetable oil
4 tablespoons honey
2 tablespoons molasses
2 1/4 cups old-fashioned oats
3/4 cup pecan pieces, toasted
3/4 cup slivered almonds
1/2 cup salted roasted cashews, chopped
1/2 cup pepitas
2/3 cup dried cranberries
3 tablespoons candied ginger, chopped
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup plus 1 tablespoon whole-wheat flour
1/4 cup plus 1 tablespoon wheat germ
Kosher salt
1/4 cup holiday sprinkles

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.

EASY GINGERBREAD BARS



Easy Gingerbread Bars image

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

1 1/4 cups sugar
1 cup soft baking butter with canola oil
1 egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or 3 tablespoons granulated sugar

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 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

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

GINGERBREAD-CARAMEL BARS



Gingerbread-Caramel Bars image

A spicy gingerbread dough is layered with creamy caramel and a white chocolate drizzle to create these easy-to-make (and scrumptious-to-eat!) dessert bars.

Provided by My Food and Family

Categories     Dairy

Time 1h45m

Yield 36 servings

Number Of Ingredients 7

1 pkg. (2-layer size) spice cake mix
2 tsp. ground ginger
1/2 cup butter, melted
1 egg
35 KRAFT Caramels
1 can (5 oz.) evaporated milk
1 pkg. (4 oz.) BAKER'S White Chocolate, coarsely chopped, divided

Steps:

  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat cake mix, ginger, butter and egg with mixer until blended. (Dough will be stiff.) Press 2/3 of the dough onto bottom of prepared pan.
  • Bake 10 to 12 min. or until lightly browned. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 3 to 3-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
  • Drizzle caramel sauce over baked layer in pan. Reserve 2 Tbsp. chopped chocolate; sprinkle remaining over caramel sauce. Crumble remaining gingerbread dough over dessert. Bake 25 to 30 min. or until center is almost set. Cool completely.
  • Microwave reserved chocolate in microwaveable bowl on HIGH 30 sec. to 1 min. or until completely melted, stirring every 30 sec.; drizzle over dessert. Let stand until chocolate is firm. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 15 g, Protein 2 g

LAYERED GINGERBREAD BARS



Layered Gingerbread Bars image

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

1/2 cup butter, softened
2/3 cup packed brown sugar
1 large egg
1/3 cup molasses
1-2/3 cups all-purpose flour
1-1/8 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
BUTTERCREAM LAYER:
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 cup 2% milk
3/4 cup butter, softened
1 teaspoon lemon extract
ICING:
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1/4 cup butter, cubed
2 tablespoons molasses
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
2-1/2 cups confectioners' sugar
2 tablespoons minced crystallized ginger

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 GRANOLA BARS



Gingerbread Granola Bars image

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

8 cups old-fashioned rolled oats
4 cups all-purpose flour
3 cups brown sugar
½ cup white sugar
1 tablespoon salt
1 tablespoon ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground ginger
2 cups vegetable oil
1 cup honey
¾ cup molasses
4 eggs, beaten
1 tablespoon vanilla extract

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



Chocolate Gingerbread Bars image

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

4 tablespoons unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 cup packed dark brown sugar
1/4 cup unsulphured molasses
1 large egg
1/4 cup sour cream
1/2 cup semi-sweet chocolate chips
confectioners' sugar, for dusting (optional)

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

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From laughingspatula.com


10 BEST GINGERBREAD RECIPES - YUMMLY
The Best Gingerbread Recipes on Yummly | Gingerbread Bundt Cake, Classic Holiday Gingerbread Cookies, Gingerbread Whoopie Pies. ... Gluten Free Gingerbread Bars Receitas Da Felicidade! powdered sugar, maple syrup, butter, eggs, chia seeds, baking soda and 10 more. Apple and Gingerbread Tiramisu Lolibox. ground cinnamon, ground almonds, …
From yummly.com


MADE WITH LOCAL REAL FOOD BAR: GINGERBREAD – 53G (LIMITED ...
Made With Local Real Food Bar: Gingerbread – 53g (Limited Edition) Yum Earth, Organic Candy Canes, 10 Pack Yum Earth, Organic Christmas Gummy Fruits, 10 Pack. $ 3.29. We know you ginger-heads have been waiting for these all year, and we’re excited to announce it is officially gingerbread season with the return of our gingerbread Real Food Bars!
From luminateco.ca


EASY GINGERBREAD BARS WITH FROSTING - FUN COOKIE RECIPES
How to Make Gingerbread Bars. Prepare: Preheat the oven to 350°F/177°C. Line a 9×15-inch or 9×13-inch baking pan with parchment paper and set aside. Mix Dry Ingredients: In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt. Cream: In a separate bowl, or the bowl of a stand mixer fitted with a paddle attachment ...
From funcookierecipes.com


GINGERBREAD BARS - REAL HEALTHY RECIPES
These Gingerbread Bars perfectly satisfied my craving for homemade, baked cheer. These were really quick to mix together, rather than having to shape a few dozen cookies. Make sure to let the bars to cool all the way before cutting, so that they stick together. Store in the fridge and know that it’s going to be the most sturdy when chilled. Enjoy! Serves 20 • 2 tablespoons …
From realhealthyrecipes.com


GINGERBREAD SUGAR COOKIE BARS - THE RECIPE CRITIC
In a medium mixing bowl, whisk all dry dough ingredients together. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix melted butter, sugars, and molasses together until well combined. Add the egg and vanilla until smooth. Add in the dry ingredients a little at a time and mix until combined.
From therecipecritic.com


GINGERBREAD COOKIE BARS - BECEL CANADA
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® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended.
From becel.ca


GINGERBREAD PUMPKIN BARS | RUNNING WITH SPOONS
Instructions. Preheat oven to 350ºF and line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside. Make the crust. In a large mixing bowl, combine oat …
From runningwithspoons.com


GINGERBREAD BARS | CANADIAN LIVING
Spread in 13- x 9-inch (3.5 L) parchment paper–lined metal cake pan. Bake in 350°F (180°C) oven until skewer inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack. Topping: In bowl, beat together butter, icing sugar and salt; stir in cream and brandy. Spread over gingerbread; refrigerate until set, 20 to 25 minutes.
From canadianliving.com


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