Gingersnap Bars Food

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.

MARBLED PUMPKIN CHEESECAKE BARS WITH A GINGERSNAP CRUST

Steps:

• Preheat oven to 325°.
• Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
• CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
• PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
• CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
• Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
• Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
• Bake for 25 to 30 or until center is just set.
• Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.

RHUBARB CHEESECAKE BARS WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 325 degrees F.
• Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
• Place graham crackers and gingersnaps into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
• Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
• In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
• In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring frequently, until the sugar dissolves. Add it rhubarb and ginger to the water and sugar syrup. SImmer, stirring occasionally, until the rhubarb is very soft and falling apart, 7 to 10 minutes. Remove and discard the piece of ginger. Cool for about 10 minutes.
• Using a teaspoon, spoon 1/2 cup of the rhubarb mixture gently onto random places over the surface of the cheesecake. Using a small knife, gently swirl the rhubarb mixture into the cream cheese mixture.
• Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
• Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
• Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
• Top the bars with the remaining rhubarb sauce immediately before serving.

GINGERSNAPS

Steps:

• Preheat oven to 375°F.
• Cream the shortening and sugar together until fluffy; beat in egg.
• Sift the dry ingredients together.
• Add the dry ingredients to the batter and mix well.
• Refrigerate dough 1 hour before rolling into 1 inch balls.
• Roll balls in sugar before baking.
• Bake 8-10 minutes on an ungreased baking sheet.

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
• Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
• Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
• Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
• Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
• Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
• Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
• Cut into 24 bars. Refrigerate any leftover bars.