Ginger Bars Recipe
Ginger Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We always had dessert when we visited my grandparents' farm, and this was one of our favorites. During harvesttime, my brothers and sisters and I would take this or another dessert out to the field for the workers.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup water
  • 1/2 cup molasses
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Confectioners' sugar, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Yield: 20 servings.
Originally published as Ginger Bars in Country February/March 1997, p51

Nutritional Facts

1 each: 213 calories, 10g fat (3g saturated fat), 21mg cholesterol, 132mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 2g protein.

  • 1 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup water
  • 1/2 cup molasses
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Confectioners' sugar, optional
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well.
  2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Yield: 20 servings.
Originally published as Ginger Bars in Country February/March 1997, p51

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Reviews forGinger Bars

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MY REVIEW
2124arizona User ID: 845443 268286
Reviewed Jun. 23, 2017

"These bars bake up nicely with a wonderful flavor!"

MY REVIEW
AllKo User ID: 4300463 249907
Reviewed Jun. 29, 2016

"This recipe is not for bars; this is a cake. Basically gingerbread, but with flavorless shortening and lacking in spices."

MY REVIEW
sunnyskys User ID: 5025950 234101
Reviewed Oct. 6, 2015

"I followed the recipe to the letter but it was more like cake and it was so bland to the taste. The smell baking it was wonderful but I was disappointed with the end result."

MY REVIEW
NanZim User ID: 3929200 227920
Reviewed Jun. 14, 2015

"My husband enjoys these bars. They impart a wonderful aroma as they bake. I sometimes drizzle them with a lemon or vanilla glaze,"

MY REVIEW
lorideshane User ID: 4647911 43025
Reviewed Nov. 20, 2012

"I make these for my husband several times a month and he loves them. So moist and easy to make! I add instant coffee to the water which deepens the flavor and have also added chocolate chips. SO good!"

MY REVIEW
slgoodman User ID: 3763311 45091
Reviewed Nov. 15, 2011

"I have made these several times and they always come out great! Very tasty and easy to make."

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