White Chocolate Gingerbread Bars

Thank you to everyone who posted such nice comments about the wedding. It was just an absolute dream; every single minute of it. My mother did a fabulous job making everything look beautiful and our parents did all that they could to make it a great day for us. All of our friends and family were so generous and we’re very excited to go on our honeymoon to Rome in a week! I’ll post pictures as soon as I get them back from the photographer, which should be by the end of the week.

I made these bars before Christmas, but I didn’t get a chance to post them. They were delicious and they were almost gone by the end of the night when there were just 4 of us eating them. There are a bunch of different, warm spices in the batter and the white chocolate is light and creamy and compliments in the gingerbread flavor perfectly. The texture is great, too; moist and chewy. I halved the recipe in and used an 8×8 pan, but I probably should have made a 9×13 pan because they were so good!


Your ingredients.


Combine the flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt. Reserve 2 tablespoons of the flour, then set both aside.


Beat together the butter, 6 tablespoons of white sugar, and the brown sugar (I forgot to add the brown sugar when I took the picture, hah).


Beat in the eggs one at a time, then the vanilla and molasses. It will look strange and curdled – don’t worry!


Beat in the flour gradually, then add in the white chocolate chips by hand.


Press the dough into a 9×13 pan, lined with foil and sprayed with Pam. Sprinkle with the combined reserved 2 tablespoons of flour and 2 tablespoons of sugar (I used 1 tablespoon granulated sugar and 1 tablespoon turbinado sugar). Bake at 350 degrees F for 20-25 minutes, until set and golden. If it starts to brown too quickly, cover the pan with tinfoil and return to the oven.


When the bars have been removed from the oven and cooled for a bit, drizzle the melted white chocolate over the bars by placing it in a plastic bag and cutting off a small tip. My chocolate was pretty hot, so I had oven mitts on while I did this. You can also use a spoon to drizzle it.


Allow to cool completely, cut into bars, and serve!

White Chocolate Gingerbread Bars
Cook time: 
Total time: 

 

Ingredients
  • 2 cups all-purpose flour (reserve 2 tablespoons)
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons (10 tablespoons) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar (reserve 2 tablespoons)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup molasses
  • 1 cup white chocolate chips (optional, but highly recommended)
  • ½ cup white chocolate chips, melted (for drizzling)

Instructions
  1. Preheat oven to 350 degrees. Line a 9×13-inch pan with foil, then spray it with nonstick cooking spray. Set aside.
  2. Add the flour in a medium bowl. Reserve 2 TABLESPOONS OF FLOUR and place in separate bowl to reserve for then topping. In the non-reserved flour, add in the ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt, then set aside.
  3. In large mixing bowl, cream together the butter, brown sugar, and 6 TABLESPOONS of granulated sugar. Add in the eggs one at a time, beating just to combine after each addition. Mix in the vanilla and molasses (if it looks strange, it’s okay, don’t worry!). Add in the flour and spices mixture and gradually combine. Stir in white chocolate chips by hand, if you’re using them.
  4. Press the batter into your prepared pan. I used clean hands because the batter is pretty thick. Sprinkle the top with reserved flour, then sprinkle the remaining 2 tablespoons granulated sugar over that (I used 1 tablespoon of granulated sugar and 1 tablespoon of turbinado sugar).
  5. Place into oven and bake until bars are golden brown and a toothpick comes out mostly clean with a few crumbs attached, about 20-25 minutes. Remove and place pan on wire wrack to cool completely before cutting. When the bars are mostly cooled, melt the ½ cup of white chocolate chips and drizzle over the bars either with a spoon or a plastic bag with the tip cut off. When the bars have cooled completely, cut into bars and enjoy!

Adapted From

 

15 Responses

  1. Absolutely stunning! I am totally bookmarking these. Drool :D

  2. Holly says:

    These look amazing! I can’t wait to try the recipe! I tried the Samoas Recipe and it was perfect, it tasted exactly like them!

  3. tjoswan says:

    WOW!! These are THE best bars ever…. I did not drizzle with chocolate or top with flour.. But PLEASE, PLEASE, PLEASE do not leave out the white chocolate chips !! Everyone loved and begged for the recipe, that you so much for sharing!

  4. Lucy says:

    These bars sound utterly delicious! They look so irresistible…yummy!

  5. ingrid says:

    Oh, man! I had already intended to try making soft pretzels but this looks just as yummy and so much easier (& quicker!) to make!

    So happy to hear that the wedding went well! Congrats and best wishes for a lifetime filled with love and good food!
    ~ingrid

  6. Sasha B. says:

    Hi Sydney! I want to wish you a joyful marriage and hope you guys have a blast in Rome! What a great way to start off the new year!

    Your blog is one of my absolute favorites. The step-by-step instructions and pictures are incredibly helpful and ensure that whichever recipe I try will be a success. :) Thank you, thank you!

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  8. Alexandra says:

    So glad they turned out for you! Love your site. (: And gosh, I so want to bake these bars again hahha. They are WAY too good.

  9. genevieve says:

    these look AMAZING! i can’t wait to try them, hub will be thrilled. congrats on your wedding, i’m so glad it went well and have fun on your honeymoon!

  10. Christine says:

    Holy yum! Gingerbread BARS? What a fabulous idea.

  11. [...] leave a comment » Recipe source: The Crepes of Wrath [...]

  12. Brooke says:

    I made these tonight and they are really delicious! Next time I will probably leave off the flour/sugar topping, but still consider the white chocolate drizzle if laziness doesn’t get the better of me….100% worth making though. Cakey and moist, so be careful not to overcook! Also load up on the white chocolate chips! Thanks for the recipe:)

  13. mrsblocko says:

    I made these for my husband’s family reunion and wrote about them here. They were a big hit. Thank you for the recipe!

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