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Layered Gingerbread Bars

 Layered Gingerbread Bars
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
36 ServingsPrep: 45 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1/3 cup molasses
  • 1-2/3 cups King Arthur Unbleached 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 King Arthur Unbleached 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 of 2

Layered Gingerbread Bars (continued)

Ingredients (continued)

  • 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

Directions

  • 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.
  • Yield: 3 dozen.
Nutritional Facts: 1 bar equals 187 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 122 mg sodium, 27 g carbohydrate, trace fiber, 1 g protein.