Gingersnap Date Bar Lärabar Wannabe Recipes

GINGERSNAP BARS

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.

GINGERSNAP DATE BAR (LäRABAR WANNABE)

Steps:

• Using a food mill, grind the dates.
• In a heavy-duty mixer, combine the ground dates with the remaining ingredients (I used my Bosch and its "cookie dough" hooks).
• On a cutting board or other clean, flat surface, flatten the mixture to about 1 cm using your hand or a rolling pin.
• Cut into bars or roll into balls and enjoy!

GRAN'S DATE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring dates and water to a boil in a saucepan over medium heat. Reduce heat; simmer and stir until thick, 3 to 4 minutes. Remove from heat; stir in vanilla extract.
• Combine oats, flour, brown sugar, walnuts, salt, and baking soda in a large bowl. Add melted butter; mix until blended.
• Pour 2/3 of the oat mixture into an 8-inch square baking dish, pressing over the bottom and sides. Spread the date mixture over the oats; crumble remaining oat mixture evenly on top. Press down lightly.
• Bake in the preheated oven until golden, about 25 minutes.

GINGERSNAP FUDGE BARS

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.