GINGERSNAP BARS
These are wonderful bars that a friend served one morning for the snack time after the church service.
Provided by Recipe Junkie
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100.9, Fat 4.6, SaturatedFat 1.1, Cholesterol 8.8, Sodium 91.8, Carbohydrate 14.2, Fiber 0.2, Sugar 7.7, Protein 1.1
GINGERSNAP FUDGE BARS
These insanely fudgy Gingersnap Fudge bars combine a homemade gingersnap cookie base with a rich, chocolatey fudge layer.
Provided by anniesnomsblog
Categories Bar Cookie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350F and grease and line an 8x8 inch square pan.
- Place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
- Add in the egg and vanilla extract, scraping down sides as necessary and mix on med-high until well incorporated.
- Add in the honey and mix briefly until combined.
- Place flours, spices, baking soda and salt into a medium sized bowl and stir to combine.
- Tip the flour mix into the egg mixture and mix on low until you have a soft dough.
- Place 3/4 of the dough into your lined pan and push into the pan with your hands or the back of a spoon until level.
- Place the base in the oven for 10 minutes, it will be slightly puffy and ever so slightly coloured around the edges when ready.
- Whilst the base is baking, make the filling: place condensed milk, chocolate chips, vanilla and salt into a medium sized saucepan over a low heat and stir continuously until the chocolate melts and everything is smooth and well combined.
- Leave to one side until the base is done baking.
- Once baked, pour the fudge filling all over and smooth until level with a spoon/spatula.
- Crumble the remaining 1/4 of cookie dough over the fudge filling - it's not meant to entirely cover it, so gaps are fine!
- Place in the oven for 15-20 (mine took 17 minutes) until the cookie dough is golden brown and the filling is just set, it will be soft and wobble slightly in the middle.
- Leave to cool completely in the pan, before slicing into 9-12 bars.
- Bars will keep in an airtight container, at room temperature for 5 days.
Nutrition Facts : Calories 339.9, Fat 11.7, SaturatedFat 7, Cholesterol 37.6, Sodium 187.9, Carbohydrate 55.9, Fiber 1.4, Sugar 41.7, Protein 5.7
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
THE BEST EVER CHEWY GINGERSNAPS
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!
Provided by Gingersnapp
Categories Dessert
Time 10m
Yield 12 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine sugar and oil.
- Beat in eggs.
- Stir in molasses.
- In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
- Gradually add dry ingredients to wet ingredients mixing well.
- Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
- Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
- Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
RHUBARB CHEESECAKE BARS WITH GINGERSNAP CRUST
adapted from 'americas test kitchen' by cookin canuck - http://cookincanuck.blogspot.com/2010/04/rhubarb-cheesecake-bars-with-gingersnap.html
Provided by ellie3763
Categories Cheesecake
Time 1h30m
Yield 1 8x8 pan, 16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 257.7, Fat 16.3, SaturatedFat 9.8, Cholesterol 70.7, Sodium 157.9, Carbohydrate 25.1, Fiber 0.7, Sugar 19, Protein 3.8
GINGERSNAP NANAIMO BARS RECIPE BY TASTY
Here's what you need: butter, cocoa powder, sugar, egg, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, cinnamon, ground ginger, ground cloves, ground nutmeg, heavy cream, powdered sugar, gingersnap crumb, chocolate, butter, coarse gingersnap crumb
Provided by Marie Telling
Categories Snacks
Yield 9 bars
Number Of Ingredients 19
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!
Nutrition Facts : Calories 754 calories, Carbohydrate 75 grams, Fat 48 grams, Fiber 4 grams, Protein 8 grams, Sugar 50 grams
MARBLED PUMPKIN CHEESECAKE BARS WITH A GINGERSNAP CRUST
I made these for Thanksgiving 2006, and they were a hit! Delicious crust and creamy filling. You get the best of both worlds (pumpkin pie and cheesecake) without the hassle of preparing a "real" cheesecake.
Provided by Chef Itchy Monkey
Categories Cheesecake
Time 1h
Yield 12-15 squares, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 509.5, Fat 29.9, SaturatedFat 14.9, Cholesterol 119.2, Sodium 471.4, Carbohydrate 54.6, Fiber 1.5, Sugar 31, Protein 7.5
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