Gingerbread Bars with Cream Cheese Frosting #desserts #bars

Chewy, flawlessly spiced Gingerbread Bars meet sweet, tasty Cream Cheddar Icing and it is a match intended to be! These are a standout amongst other occasion bars and once you try them you'll need to make them each Christmas season!

These bars are a pleasant compromise sort of gingerbread. They aren't excessively spiced, to a greater degree a smooth yet still flavorfully gingery bar. So children and grown-ups the same will adore them.

I make gingerbread with a great deal of ginger or molasses it very well may be excessively solid for my children yet these are flawless. Regardless it had enough ginger and molasses in them that I cherished them and it wasn't a lot for my children since they adored them the same amount of.

Another extraordinary thing about these is that they are so natural to make. I like bars since you don't need to heat up individual parts like treats, rather you simply spread everything into one skillet. Don't hesitate to include the same number of happy Christmas sprinkles as you'd like.

Also try our recipe Gingerbread Cake

Gingerbread Bars with Cream Cheddar Icing - These are Fantastic! The ideal occasion treat!

Ingredients

• 2 cups + 2 Tbsp (300g) all-purpose flour (scoop and level to measure)
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, diced into 1 Tbsp pieces, melted and cooled slightly
• 1 cup (220g) packed light brown sugar
• 1/4 cup (60ml) unsulphured molasses
• 1 large egg
• 2 tsp vanilla extract

Frosting

• 1/2 cup butter, nearly at room temperature (I like to use 1/4 c salted butter 1/4 c unsalted)
• 1 (8 oz) pkg. cream cheese, nearly at room temperature
• 2 1/2 cups (325g) powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray, set aside.
2. In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt for 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and molasses until combined. 
4. Mix in egg and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.
5. Pour dough into prepared baking dish and spread and press into an even layer using your hands. 
6. Bake in preheated oven until bars have baked through, about 14 - 17 minutes (be careful not to over-bake). Transfer baking dish to a wire rack and let bars cool completely.
7. For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and cream cheese until smooth. 
8. Add in powdered sugar and vanilla and mix until light and fluffy*. Spread frosting over cooled bars.
9. Cut into squares. Cover with lid or plastic wrap and store in refrigerator.

Read more our recipe : White Russian Eggnog

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