Description
These indulgent chewy gingerbread bars are perfect for cozy holiday vibes, blending warm spices like ginger and cinnamon with rich molasses, chocolate chips, nuts, and dried fruits. They offer a delightful combination of textures and flavors that make them an ideal festive treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (ensure it’s fresh)
- 2 teaspoons ground ginger (high-quality recommended)
- 1 teaspoon cinnamon (adjust according to taste)
- 1 teaspoon baking soda (for leavening)
Wet Ingredients
- ½ cup dark molasses (provides richness)
- 1 cup granulated sugar (brown sugar can be used)
- ¾ cup unsalted butter (softened)
- 2 units eggs (room temperature)
Mix-ins
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup chocolate chips
- 1 cup dried fruits (raisins or cranberries)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by greasing it lightly or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, and baking soda thoroughly to ensure even distribution of spices and leavening.
- Cream Butter and Sugar: In a larger mixing bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale in color, which usually takes about 3-4 minutes.
- Add Eggs and Molasses: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition for full incorporation. Then pour in the dark molasses and mix until fully combined.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined. Avoid overmixing to maintain a tender texture.
- Add Mix-ins: Fold in the chopped nuts, chocolate chips, and dried fruits evenly throughout the batter for balanced flavor and texture.
- Spread Batter and Bake: Spread the thick batter evenly into the prepared baking dish, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the gingerbread bars to cool on a wire rack for 10-15 minutes before lifting them out of the pan to slice into bars. Serve warm or at room temperature.
Notes
- For extra spice, you can add a pinch of cloves or nutmeg to the dry ingredients.
- Substitute brown sugar for granulated sugar for a deeper molasses flavor.
- Use parchment paper for easier removal and cleaner slicing.
- Store bars in an airtight container to keep them chewy for up to 5 days.
- These bars can be frozen for up to 2 months; thaw before serving.
