Name: Chewy Ginger Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 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

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Description

These Chewy Ginger Bars have a gingerbread base with a sweet candied ginger crumble topping!! There is candied ginger folded into the base for a perfect burst of ginger!

Ingredients

Scale

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

Instructions

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.

Notes

Recipe slightly adapted from King Arthur Flour

7 Comments

Nikki
December 20, 2015 at 5:16 pm

This is the recipe that I have been making for years but I double the ginger. Other than making my own crystallized ginger I have found the best place to get it is in the bulk section of some stores where other candied fruit, nuts and things like sesame seeds, pumpkin seeds and the like are kept. If your store does not carry items like this try an “ethnic” store that may be more apt to have candied fruits.

Lindsey
December 20, 2015 at 5:25 pm

Hi Nikki! How did candying your own ginger go? I can find crystallized ginger at Whole Foods in NYC but just not candied lemon and orange peel! I found this recipe from googling the ginger squares you mentioned in your comment on the candied citrus post. I used King Arthur Flour’s recipe for these squares.

Barbara
December 20, 2015 at 5:42 pm

I will be making these for sure tomorrow. I’ve already done the walnut cardamom snowballs-yum!, the peppermint bark and peanut butter blossoms from last year. Thanks for all the inspiration!

Lindsey
December 20, 2015 at 5:46 pm

WOW! You’ve been busy! I’m so glad you liked the three you made! The PB blossoms from last year are one of my favorites. If you love ginger and gingerbread then these bars are going to blow your mind! Let me know what you think. Xoxoxox

Barbara
January 2, 2016 at 5:49 pm

Made the ginger bars. They were fabulous and my neighbor wanted the recipe as well. I only had dark brown sugar so mine weren’t as pretty as yours but oh so yummy! Thanks for all the great recipes!

Lindsey
January 3, 2016 at 11:58 pm

I bet they were delicious with dark brown sugar!!! I’m so happy you and your neighbors enjoyed them! Xo

Ashlyn ~ Dollop of Yum
December 30, 2015 at 12:42 pm

I have never thought of doing gingerbread in a bar form but these look and sound absolutely amazing!!

Chewy Ginger Bars