Yummy Recipe Monday: Caramel Gingerbread Cookie Bars

Caramel Gingerbread Cookie Bars



Gingerbread men can step aside.

TOTAL TIME: 1:05

PREP: 0:15

LEVEL: EASY

YIELD: 9-12 BARS

INGREDIENTS

FOR THE COOKIE BARS

3/4 c. unsalted butter, softened

1 c. lightly packed brown sugar

1 large egg

3 tbsp. molasses

2 1/4 c. all-purpose flour

2 1/2 tsp. ground ginger

1 tsp. cinnamon

1/4 tsp. nutmeg

Pinch of cloves

1 tsp. baking soda

1/4 tsp. kosher salt

FOR THE FROSTING

1/2 c. unsalted butter, at room temperature

2 c. powdered sugar

5 tbsp. Caramel

Sprinkles

DIRECTIONS

Preheat oven to 350° and line a 9"-x-9" baking dish with foil along the bottom and up the sides.

Cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg and molasses and beat until well combined.

In another bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt, then add to wet ingredients and mix until smooth. Refrigerate dough for 30 minutes.

Evenly spread dough into prepared pan and bake until lightly golden, 18 to 20 minutes. Remove from oven and let cool in pan. When completely cool, remove bars from pan.

Make frosting: Beat butter until smooth. Add powdered sugar and mix until smooth, then add caramel and mix until smooth.

Spread frosting onto bars and top with sprinkles. Cut into squares and serve. Store in an airtight container up to 4 days.

Caramel Gingerbread Cookie Bars

Comments

Post a Comment

Popular posts from this blog

Yummy Recipe Monday: Strawberry Slab Pie

Image
Strawberry Slab Pie Serves 16-20; 30 minutes active; 2+ hours inactive INGREDIENTS 1 (11 oz.) package refrigerated pie crust Filling: 32 oz. fresh strawberries, hulled and sliced 2 1/2 cups lemon lime soda (we used sprite) 6 oz. strawberry jello 1 1/4 cups sugar 1/3 cup cornstarch 1 tablespoon lemon juice frozen whipped topping or whipped cream, garnish Report Advertisement PREPARATION Preheat oven to 450º F. Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12x17-inch rectangle, then transfer crust to a large baking sheet (10x15-inches). Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork. Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool. In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice. Bring mixture to a boil, stirring
Read more

Gospel Wednesday: Romans Chapter 10: Confess Him

Image
Romans Chapter 10 Brethren, my heart's desire and prayer to God for Israel is, that they might be saved. For I bear them record that they have a zeal of God, but not according to knowledge. For they being ignorant of God's righteousness, and going about to establish their own righteousness, have not submitted themselves unto the righteousness of God. For Christ is the end of the law for righteousness to every one that believeth. For Moses describeth the righteousness which is of the law, That the man which doeth those things shall live by them. But the righteousness which is of faith speaketh on this wise, Say not in thine heart, Who shall ascend into heaven? (that is, to bring Christ down from above:) Or, Who shall descend into the deep? (that is, to bring up Christ again from the dead.) But what saith it? The word is nigh thee, even in thy mouth, and in thy heart: that is, the word of faith, which we preach; That if thou shalt confess with thy mouth the Lord Jesus,
Read more

Yummy Recipe Monday: Chocolate Thunder from Down Under

Chocolate Thunder from Down Under CHOCOLATE THUNDER from DOWN UNDER Outback Steakhouse Copycat Recipe Makes 16 Pecan Brownies: 1/2 cup butter, cubed 2 ounces unsweetened chocolate 1 cup sugar 2 eggs, lightly beaten 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 to 1 cup chopped pecans In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Top brownies with vanilla ice cream, warm chocolate sauce and whipped cream. Chocolate Thunder from Down Under
Read more