Description
These indulgent, chewy gingerbread bars are perfect for cozy holiday vibes, featuring warm spices, rich molasses, and a delightful mix of nuts, chocolate chips, and dried fruits. Easy to bake and ideal for sharing, they bring festive flavors to your kitchen with a soft, satisfying texture.
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)
Add-ins
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup chocolate chips
- 1 cup dried fruits (raisins or cranberries)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, and baking soda. This ensures the spices and leavening agent are evenly distributed throughout the batter.
- Cream Butter and Sugar: In a larger mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which creates a smooth base for the batter.
- Add Eggs and Molasses: Add the room-temperature eggs to the butter-sugar mixture one at a time, beating well after each addition. Then, pour in the dark molasses and mix until fully combined, enhancing the batter’s rich flavor and moist texture.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredient mixture into the wet batter. Be careful not to overmix; just combine until the flour disappears to maintain a tender crumb.
- Add Nuts, Chocolate Chips, and Dried Fruits: Gently fold in the chopped nuts, chocolate chips, and dried fruits, evenly distributing these flavorful add-ins throughout the batter.
- Spread Batter and Bake: Spread the thick batter evenly into the prepared 9×13 inch baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.
- Cool and Slice: Remove from the oven and allow the gingerbread bars to cool in the pan on a wire rack for at least 10-15 minutes. Once cooled, lift out the bars using the parchment paper edges or turn out onto a cutting board and slice into 12 even bars for serving.
Notes
- For a deeper molasses flavor, consider using blackstrap molasses but reduce the quantity slightly to avoid bitterness.
- You can substitute brown sugar for granulated sugar for a moister, richer taste.
- Chill the batter before baking if time allows, for a denser texture.
- Store leftover bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Feel free to customize the dried fruits or nuts according to preference or availability.
