Layered Gingerbread Bars

Name: Layered Gingerbread Bars
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 3 dozen.
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

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

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.