Ginger Chocolate-Chip Bars

Name: Ginger Chocolate-Chip Bars
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 1 teaspoons cinnamon; 4 larges eggs; 532 milliliters all-purpose flour; 296 milliliters granulated sugar; 0 teaspoons ground cloves; 2 teaspoons ground ginger; 1 teaspoons kosher salt; 296 milliliters light brown sugar; 340 grams semisweet chocolate chips; 237 milliliters (2 sticks) unsalted butter, at room temperature, plus more for the pan; 1 teaspoon pure vanilla extract

You can never have too many hor d'oeuvre recipes, so give Ginger Chocolate-Chip Bars a try. This recipe makes 32 servings with 216 calories, 2g of protein, and 10g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, vanillan extract, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 350 F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. With an electric mixer, beat the butter and sugars until fluffy.

Ingredients you will need

Baking Soda

Cinnamon

Butter

Clove

Ginger

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Hand Mixer

Baking Pan

Whisk

Bowl

Oven

Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated.

Ingredients you will need

Vanilla

All Purpose Flour

Egg

Mix in the chocolate chips.

Ingredients you will need

Chocolate Chips

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows). To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker. To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Ingredients you will need

Spread