Layered Gingerbread Bars Recipe

Layered Gingerbread Bars Recipe
Layered Gingerbread Bars Recipe photo by Taste of Home
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Layered Gingerbread Bars Recipe

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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
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 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

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.
Originally published as Layered Gingerbread Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p95

Nutritional Facts

1 bar: 187 calories, 9g fat (5g saturated fat), 29mg cholesterol, 122mg sodium, 27g carbohydrate (20g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze 15 minutes.
  4. 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.
Originally published as Layered Gingerbread Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p95

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