CHOCOLATE GINGERBREAD BARS
These moist bar cookies keep at room temp for a few days - let them cool completely before you dust them with confectioners' sugar. Recipe from December 2008 issue of Everyday Food magazine.
Provided by SeaChelle
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan and sides of pan with cocoa, set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer to wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board and cut into 16 squares. Before serving, dust bars with confectioners' sugar, if desired.
- To store, keep in an airtight container at room temperature, up to 3 days.
Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 22.4, Sodium 51.7, Carbohydrate 19.5, Fiber 0.9, Sugar 12.5, Protein 1.6
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Kaitlin Croffut
[email protected]These bars are a must-make for any chocolate lover. They're so rich and decadent.
Stephanie Jacobs
[email protected]I've made these bars several times and they're always a hit. They're the perfect holiday treat.
Alik saha
[email protected]These bars are way too sweet. I had to cut back on the sugar next time I make them.
Gerica Walton
[email protected]I followed the recipe exactly, but my bars didn't turn out as good as the ones in the picture.
sher zahid ghamjan
[email protected]These bars are a bit too dense for my taste.
PRINCE PRITOM
[email protected]I'm not a big fan of gingerbread, but I loved these bars. The chocolate really balances out the ginger flavor.
Donya Rahmani
[email protected]These bars are the perfect make-ahead dessert. I can make them a few days ahead of time and they're still just as good.
MrD5
[email protected]I love how these bars are so easy to make. I can whip them up in no time.
Suggar Coatted
[email protected]I made these bars gluten-free by using gluten-free flour. They turned out just as good as the regular version.
Innocent moxhy
[email protected]I didn't have any chocolate chips, so I used chopped dark chocolate instead. The bars still turned out great.
NABEEL Raja
[email protected]I had some trouble finding molasses, but I finally found it at a specialty grocery store. The bars were worth the effort.
Rich
[email protected]These bars are a bit too sweet for my taste, but I still enjoyed them.
nanie gaming
[email protected]I made these bars for a bake sale and they sold out in minutes! Everyone loved them.
Junaid Ali Jagirani
[email protected]These bars are so rich and decadent. I could only eat one small piece, but it was worth it.
Dewayne Richardson
[email protected]I love the combination of chocolate and gingerbread. These bars are the perfect holiday treat.
Laurie Shumway
[email protected]Easy to follow recipe. Even my kids were able to help me make these. They turned out great!
Peyton Townley
[email protected]These gingerbread bars were a hit at our holiday party! They're so moist and flavorful, with the perfect amount of ginger and chocolate. I'll definitely be making them again next year.