Layered Gingerbread Bars Recipes

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EASY GINGERBREAD BARS



Easy Gingerbread Bars image

Gingerbread recipe that you can simply cut into a variety of creative shapes.

Provided by Land O'Lakes

Categories     Bar     Dessert

Yield 48 bars

Number Of Ingredients 9

1 1/4 cups sugar
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or granulated sugar

Steps:

  • Heat oven to 350°F.
  • Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
  • Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.

Nutrition Facts : Calories 90 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 60 milligrams, Carbohydrate 13 grams, Fiber 0 grams, Sugar grams, Protein

GINGERBREAD 7 LAYER BARS



Gingerbread 7 Layer Bars image

The flavor of gingerbread comes through in this easy-to-assemble holiday bar using a cookie mix crust layered with vanilla chips, nuts, cranberries and coconut drizzled with sweetened condensed milk -- a twist on a classic dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 32

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
Butter, water and egg called for on cookie mix package
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/2 cups white vanilla baking chips
1 cup chopped pecans
1/2 cup sweetened dried cranberries
1/2 cup flaked coconut

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
  • Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 19 g, TransFat 0 g

GINGERBREAD BARS



Gingerbread Bars image

Provided by Shiran

Number Of Ingredients 13

2 cups (280g) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) light brown sugar
3 tablespoons unsulphured molasses
1 large egg
1 1/2 teaspoons vanilla extract
1 cup (120g) powdered sugar, sifted
1-2 tablespoons milk (, or more as needed)

Steps:

  • Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
  • In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
  • In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until fluffy. Add molasses, egg, and vanilla, and beat until combined. Add flour mixture and mix just until combined.
  • Spread dough evenly into prepared pan and smooth the top. Bake for 18-22 minutes, until the top is slightly firm to touch, and a toothpick inserted into centre comes out with a few moist crumbs, not clean. Overbaking will make the bars dry. Allow to cool completely in pan.
  • To make the glaze: In a small bowl, combine powdered sugar, 1 tablespoon milk, and vanilla extract, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Drizzle over the bars using a spoon or a piping bag. Allow glaze to set, 15-30 minutes. For easy cutting, you can place it in the fridge for 2 hours until firm. Lift out of the pan and cut into squares. Serve at room temperature.
  • Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

LAYERED GINGERBREAD BARS



Layered Gingerbread Bars image

For a truly special dessert that celebrates the season, bake a batch of these bars. The bottom layer tastes like a cookie, the middle layer features smooth buttercream and the top layer is a luscious frosting. -Patti Ann Christian, Ararat, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 28

1/2 cup butter, softened
2/3 cup packed brown sugar
1 large egg
1/3 cup molasses
1-2/3 cups all-purpose flour
1-1/8 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
BUTTERCREAM LAYER:
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 cup 2% milk
3/4 cup butter, softened
1 teaspoon lemon extract
ICING:
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1/4 cup butter, cubed
2 tablespoons molasses
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
2-1/2 cups confectioners' sugar
2 tablespoons minced crystallized ginger

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Combine flour, ginger, salt, baking soda, cinnamon, allspice, nutmeg and cloves; add to creamed mixture. Pour into a greased 13x9-in. baking dish. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack., Meanwhile, in a small saucepan, combine sugar and flour. Whisk in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Remove from heat. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze 15 minutes., For icing, in a small saucepan, combine brown sugar, cream and butter; bring to a boil. Remove from heat; whisk in molasses, allspice, ginger and salt. Transfer to a large bowl; add confectioners' sugar and beat until smooth. Spread over buttercream layer. Sprinkle with crystallized ginger. Refrigerate leftovers.

Nutrition Facts :

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