GINGERBREAD GRANOLA BARS
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
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.
GINGERBREAD COOKIE BARS
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
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
GINGER BARS
Like a brownie, but gingery.
Provided by Jozi
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 41.5 g, Cholesterol 58.1 mg, Fat 11.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 354.3 mg, Sugar 24.5 g
GINGER-CREAM BARS
I rediscovered this old-time recipe recently and found it's everyone's favorite. Even 4-year-olds have asked for these frosted bars as nursery treats. -Carol Nagelkirk, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
GLAZED GINGER BARS
I can't think of the holidays without these luscious bars. The scent and flavor of ginger are just right for the season, and the light glaze adds the perfect amount of sweetness. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 32 bars.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine flour, ginger, baking soda, baking powder, cinnamon and salt; add to creamed mixture and mix well. Stir in raisins. , Spread into a greased 13x9-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients until smooth; spread over warm bars. Cool completely on a wire rack before cutting into bars.
Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 81mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER GINGERBREAD BARS
I couldn't find a recipe for a true ginger bar, so worked out one of my own. This is moist and flavorful with a nice ginger "hot zing". Omit or decrease the crystallized ginger if you prefer a mild ginger flavor! I made my own crystallized ginger with recipe #102933, it's easy and inexpensive.
Provided by MarySC
Categories Bar Cookie
Time 40m
Yield 15 bars
Number Of Ingredients 13
Steps:
- Cream butter, sugar, molasses, and egg in large bowl.
- Add all spices and beat until well mixed.
- Add flour and crystallized ginger; beat until flour is incorporated.
- Spread into greased 9X13 pan and sprinkle coarse sugar on top.
- Bake 350 degrees 25-30 minutes until medium brown and risen in the middle. Cool and cut.
- Notes: You can put the crystallized ginger on top along with the coarse sugar; this is helpful if you want to make part of the pan milder for the kids! Looks great with colored coarse sugar.
Nutrition Facts : Calories 282.2, Fat 12.9, SaturatedFat 7.9, Cholesterol 46.6, Sodium 217.4, Carbohydrate 39.9, Fiber 0.8, Sugar 22.4, Protein 2.8
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EASY GINGERBREAD BARS RECIPE | LAND O’LAKES
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4.4/5 (10)Category Bar, DessertServings 48Calories 90 per serving
- Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
- Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.
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4.8/5 (10)Estimated Reading Time 3 mins
- Preheat the oven to 350 degrees. Grease a 9x13 pan or line with parchment paper. Combine the butter, sugar, molasses, and vanilla in a mixing bowl and beat with a mixer on medium speed until creamy. Add the egg and stir again. Add the flours, baking soda, spices, and salt. Mix until well combined.
- Press the dough into the prepared pan, using either a spatula or your hands to smooth it to the edges of the pan. Bake for 15-20 minutes. A toothpick inserted should come out mostly clean, with wet crumbs. Cool in the pan on a wire rack.
- When cooled, beat together the butter and cream cheese for the frosting. Add the powdered sugar and beat again until smooth and fluffy. Add the vanilla extract or vanilla bean and stir to mix throughout the frosting. Frost the bars, slice and serve. Store the bars in an airtight container in the refrigerator. Enjoy!
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