Gingerbread Meringue Bars Recipes

Steps:

• In a large bowl, beat butter and molasses until blended. Add egg yolks and egg, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla., In a small bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, allspice and salt. Gradually add to the molasses mixture. Pour into a greased 13x9-in. baking pan. Sprinkle with marshmallows, pecans and chocolate chips. Bake at 350° for 20 minutes., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Remove gingerbread from oven; spread with meringue. Bake until meringue is lightly browned, 9-11 minutes longer. Cool completely. Cut into bars.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
• Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
• Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
• Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

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.

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.

Steps:

• Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
• Bake about 50 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
• Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.

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.