Gingerbread Bars

Name: Gingerbread Bars
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 1 teaspoons baking soda; 177 milliliters (packed) dark brown sugar; 2 larges eggs; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 2 teaspoons ground ginger; 0 teaspoons ground nutmeg; 59 milliliters light (unsulfured) molasses; 1 teaspoons salt; 8 Tbsps sugar, divided; 10 Tbsps (1 1/4 sticks) unsalted butter, room temperature

Gingerbread Bars might be just the dessert you are searching for. One serving contains 137 calories, 2g of protein, and 5g of fat. This vegetarian recipe serves 24. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for Christmas. Head to the store and pick up all purpose flour, molasses, sugar, and a few other things to make it today.

Instructions

Preheat oven to 350°F. Butter and flour15x10x1-inch baking sheet.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Oven

Place 2 cupsflour in medium bowl; transfer 2 tablespoonsflour to small bowl and reserve.

Equipment you will use

Bowl

Add spices,baking soda, and salt to flour in mediumbowl; whisk to blend. Using electric mixer,beat butter, brown sugar, and 6 tablespoonssugar in large bowl until fluffy. Beat ineggs, 1 at a time, then molasses.

Ingredients you will need

Baking Soda

Brown Sugar

Molasses

Butter

Spices

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add dryingredients to butter mixture and beat toblend.

Ingredients you will need

Butter

Spread batter evenly in prepared pan.Sift reserved 2 tablespoons flour evenly overbatter, then sprinkle evenly with remaining1 1/2 tablespoons sugar.

Ingredients you will need

Spread

All Purpose Flour

Sugar

Equipment you will use

Frying Pan

Bake gingerbread until golden brownand tester inserted into center comes outclean, about 22 minutes; cool completely inpan on rack.

Equipment you will use

Oven

Cut gingerbread crosswise into4 strips, then cut each strip into 6 pieces,forming 24 bars, each about 31/2x13/4 inches.DO AHEAD: Can be made 2 days ahead.Storeairtight at room temperature.