The Ultimate Chewy Gingerbread Bars

November 28, 2012


All the men in my house make me put chocolate in everything.  I put my foot down the other day and made what I love. I adore chewy, moist, and delicious gingerbread.  I had this laying around in my pantry closet and thought what the heck.  There was a recipe on the back for chewy ginger snaps.  The only change I made was to let the dough rest in my fridge for two days, this  always makes it taste better!  I also decided to make them into bars, because I was limited on time.

If you love gingerbread, you have to make these.  If you are trying to watch your weight, I suggest waiting.  I have the best will power imaginable, and I ate at least seven of the them! Shhhhhhh:)

The Ultimate Chewy Gingerbread Bars
  • 2¼ cups all-purpose flour
  • ½ tsp. ground cloves
  • ½ tsp. ground ginger
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1½ sticks unsalted butter, softened
  • 1 cup sugar
  • ¼ cup dark molasses
  • 1 large egg
  • 3½ ounces (1/2 can) Ginger Chips, available at World Market or William Sonoma
  1. Preheat oven to 375 degrees.
  2. Sift dry ingredients together in bowl, set aside.
  3. In large bowl, mix butter and sugar until light and creamy.
  4. Stir in Molasses and egg.
  5. Add dry ingredients to wet mixture, mix well.
  6. Stir in Crystallized Ginger Chips.
  7. Put in refrigerator for 24-48 hours, if you can wait,
  8. Prepare a 7 x 11 Pyrex with spray followed by coating pan with sugar.
  9. To do this pour ¼ cup of sugar in baking dish and swirl around until fully coated.
  10. Press dough into dish and bake for 20 minutes.
  11. Let cool and devour!!!
  12. ENJOY!!!


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