Step aside gingerbread cookies, gingerbread bars are now in town. Indulge in these perfectly balanced gingerbread bars. With their molasses and ginger base offset with cream cheese frosting, you’re looking at a bar that is sure to disappear from your kitchen counter in seconds. By the way, these bars are incredibly easy to make, so if you’re in a hurry or have a last minute holiday event, this dessert has your back.
1/2 cup butter, softened
3/4 cup sugar
1/4 cup brown sugar
1/3 cup molasses
2 tsp. baking soda
2 cups flour
1 tbs. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/3. tsp nutmeg
Pinch of salt
1 pkg. cream cheese, softened
3 1/2 cups powdered sugar
1 tsp. vanilla
Preheat your oven to 350 degrees and grease an 8×8 dish.
For the bars, cream together the butter and sugars until they are light and fluffy. Add the egg and molasses and mix thoroughly. In a separate bowl, mix the baking soda, flour, cinnamon, ginger, cloves, nutmeg, and salt. Add the dry ingredients to the wet ingredients in two parts and mix completely.
Transfer the mixture to your 9×9 pan and cook for 15-20 minutes.
While your bars are cooking, beat the cream cheese until it is light and fluffy. Add in the powdered sugar in 1/2 cup increments. Once mixed completely, add the vanilla. If your frosting is a little too stiff, add a tbs. of milk until you reach the proper consistency.
Once your bars have cooled, frost them beautifully and serve.
A simple-to-make treat that will have everyone coming back for seconds…maybe even thirds.
What you’ll need:
- 1 cup corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups rice crispy cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Coat 9×13 pan with cooking spray. Set aside. Combine corn syrup, sugar in large saucepan over medium heat. Stir frequently until sugar dissolve and begins to boil. Remove from heat. Add peanut butter and stir until combined. Add rice crispy cereal and stir until cereal is evenly coated. Pour and press mixture into coated pan until evenly dispersed.
In a small microwaveable bowl pour semi-sweet and butterscotch chips. Heat in microwave until melted. Remove from microwave every 15-20 seconds and stir to keep chips from burning. Once completed melted and smooth, spread chocolate over the cereal bars. Let stand until chocolate has completely set. Enjoy!
A berry delicious option for dessert, snack or even breakfast.
- 1 cup all purpose flour
- 3/4 cup old fashioned rolled oats
- 1/3 cup granulated sugar
- 1/4 light brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup raspberry jam, or any other fruit jam you prefer
Preheat oven to 350 degrees F. Line a 8×8 pan with foil. Leave some foil overhanging on all sides. Spray foil with cooking spray. Mix flour, oats, granulated sugar, brown sugar and salt in a bowl. Add melted butter and vanilla. Stir until combined and dry ingredients are moist. Reserve 1 cup of oat mixture. Pour the rest of mixture into pan. Press down until layer is smoothed onto bottom of pan. Spread jam over the crust and top with reserved oat mixture. Bake for 28-30 minutes. Jam should start to bubble and crumb topping will look slightly golden. Let cool completely on cooling rack. Cut into squares and enjoy!
Lemon Cheesecake Bars
- 1/3 cup butter
- 1/3 cup brown sugar
- 1 cup flour
- 1/2 cup pecans or walnuts (finely chopped)
- 1 cup sugar
- 8 oz pkg cream cheese, softened
- 1 egg
- 2 Tbsp. milk
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla
Pre-heat oven to 350 degrees.
Crust: Cream butter with brown sugar in a small mixing bowl. Add flour and walnuts. mix together, mixture will be crumbly. Reserve one cup for topping. Press remainder of mixture into the bottom of an 8″ square pan. Bake for 12-15 minutes until lightly browned.
Cheesecake: Blend sugar with cream cheese until smooth. Add egg, milk, lemon juice and vanilla. Beat well. Spread over baked crust and sprinkle with reserved topping. Bake for 25-30 minutes. Cool and refrigerate for 4 hours or overnight.