Soft and chewy, these bars are a great way to put our Gingerbread Blend and Maple Extract to work. These bars are a holiday baking must. And we’ve been known to enjoy them all year long! We added a sprinkling of Crystallized Ginger for a pretty finish. Make these for dessert. Enjoy the leftovers with your morning cup of tea. May we suggest Orange Ginger Spice Black Tea?
Time: 1 hr
Makes 16 BarsRating
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Loading...| For the Gingerbread Bars: | |
| 1 stick butter, melted | |
| 3/4 cup granulated sugar | |
| 1/4 cup brown sugar | |
| 1/3 cup molasses | |
| 1 tsp Pure Maple Extract | |
| 1 tsp Pure Vanilla Extract | |
| 1/2 tsp Baker's Salt | |
| 1 egg | |
| 2 tsp baking soda | |
| 2 cups all purpose flour | |
| 1 Tbl Gingerbread Spice Blend | |
| For the Cream Cheese Frosting: | |
| 1 stick butter, softened | |
| 1 8-oz package cream cheese, softened | |
| 3 cups powdered sugar | |
| 1 tsp Maple Extract |
| 1. | For the Gingerbread: Preheat oven to 350°F. Spray a 9x9-inch baking dish with nonstick cooking spray. |
| 2. | In a large bowl, beat butter, sugar, brown sugar, extracts and molasses on medium speed until creamy. Add the egg and stir until completely incorporated. Add baking soda, flour, Gingerbread Spice and salt and mix until well combined. |
| 3. | Spread dough into prepared pan, using a rubber spatula to press the dough to the edges of the pan. Bake for 15-20 minutes taking care to not overbake. They should be pulling from the sides and a skewer inserted in the center should come out with a few moist crumbs. Cool in a pan with a wire rack. |
| 4. | For the Cream Cheese Frosting: Cream together the butter and cream cheese. Add the powdered sugar and extract. Slowly mix on low and then beat it on high until fluffy. |
| 5. | When bars have cooled, frost with cream cheese frosting. |
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