Chewy Gingerbread Bars
Prep time
Cook time
Total time
Chewy gingerbread bars made with candied ginger and a drizzle of white chocolate.
Serves: 20-25 bars
  • 10 tablespoons (1¼ sticks) unsalted butter, cubed
  • 1¼ cup brown sugar
  • 2 eggs
  • ½ cup molasses
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup candied ginger, roughly chopped (optional but recommended)
For the Topping:
  • ½ cup raw or granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¾ cup white chocolate, for drizzling (again, optional but recommended)
  1. Preheat your oven to 350 degrees F and line a 9x13-inch baking dish with parchment paper, or butter the dish well if you have no parchment.
  2. Cube your butter and add it to your mixing bowl along with your brown sugar. Beat the two together until well creamed, about 3 minutes, scraping down the sides of the bowl as necessary. Add in your eggs, one at a time, until incorporated, then add in the molasses and almond extract, again, scraping down the bowl as necessary.
  3. Whisk together your flour, ground ginger, cinnamon, nutmeg, baking soda and salt. Add the flour to the wet mixture a cup at a time, until well mixed, scraping down the bowl as needed. Fold in the candied ginger.
  4. Using a wooden spoon or your hands, pat the dough into the prepared dish. The dough will be quite thick. Combine ½ cup of raw or granulated sugar with ¼ teaspoon of ground cinnamon, and sprinkle over the top of the gingerbread bars. Bake for 30-40 minutes, until the bars are a deep golden brown and set (if they start to brown too much, you can cover the pan with foil while they continue to bake).
  5. Allow the bars to cool for 30 minutes or so, then carefully melt your white chocolate in the microwave in 15 second increments, stirring after each to that the chocolate doesn't burn, and drizzle over the bars. Allow to cool before slicing into squares. These will keep well, in an airtight container, for up to 5 days, or frozen for up to 3 months.
Adapted From
Recipe by The Crepes of Wrath at