Side Pannel
Chewy Ginger Bars
Chewy Ginger Bars
- Recipe Submitted by maryjosh on 11/03/2016
Ingredients List
- For the Bars:
- 1 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ cup molasses
- 2 eggs
- 1 ½ cups light brown sugar, firmly packed
- ¼ cup butter, melted
- ½ cup diced crystallized ginger
- For the Crumble Topping:
- 1 1/3 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup light brown sugar, packed
- ½ cup cold butter, cubed
- ½ cup diced crystallized ginger
Directions
Preheat oven to 350°F and butter a 9-inch by 13-inch pan.
First prepare the bars. In a medium bowl whisk together the flour, ginger, cinnamon, salt and soda; set aside. In another bowl whisk together the molasses, eggs, sugar, and butter until homogenous.
Fold the flour mixture into the molasses mixture and stir just to combine. Fold in the crystallized ginger.
Spread into buttered pan with an offset spatula and set aside.
Prepare the crumble topping. In a medium bowl combine flour, salt, and brown sugar; whisk to mix. Add the butter cubes and cut in the butter with a pastry blender or your hands. A pastry blender is best so that the butter doesn’t start melting.
Mix in the ginger and pour on top of the bar base in the pan. Spread out with your hands to distribute evenly.
Bake in preheated oven for 30 minutes or until the bars begin to pull away from the sides of the pan. Run a knife along the edges and allow to cool completely before cutting into squares.
First prepare the bars. In a medium bowl whisk together the flour, ginger, cinnamon, salt and soda; set aside. In another bowl whisk together the molasses, eggs, sugar, and butter until homogenous.
Fold the flour mixture into the molasses mixture and stir just to combine. Fold in the crystallized ginger.
Spread into buttered pan with an offset spatula and set aside.
Prepare the crumble topping. In a medium bowl combine flour, salt, and brown sugar; whisk to mix. Add the butter cubes and cut in the butter with a pastry blender or your hands. A pastry blender is best so that the butter doesn’t start melting.
Mix in the ginger and pour on top of the bar base in the pan. Spread out with your hands to distribute evenly.
Bake in preheated oven for 30 minutes or until the bars begin to pull away from the sides of the pan. Run a knife along the edges and allow to cool completely before cutting into squares.
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