Gingerbread Bars From Cookie Mix
Cookie Bars

Gingerbread Bars From Cookie Mix

  • December 28, 2021

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.Ingredients Gingerbread Bar 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix.Bake 20 to 23 minutes or until set and toothpick inserted in center comes out clean.3 In large bowl, beat cream cheese and 1/3 cup softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy.Beat in vanilla and powdered sugar until frosting is smooth and spreadable.4 Spread frosting on top of cooled bars; sprinkle with 1/4 teaspoon cinnamon.Using an offset metal spatula helps to distribute and spread mixture in pan.Nutrition 240 Calories, 10g Total Fat, 2g Protein, 33g Total Carbohydrate, 24g Sugars Nutrition Facts Serving Size: 1 Bar Calories 240 Calories from Fat 90 Total Fat 10g 16% Saturated Fat 6g 30% Trans Fat 0g Cholesterol 40mg 13% Sodium 140mg 6% Potassium 70mg 2% Total Carbohydrate 33g 11% Dietary Fiber 0g 0% Sugars 24g Protein 2g Vitamin A 6% 6% Vitamin C 0% 0% Calcium 0% 0% Iron 4% 4% Exchanges: 1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choice 2 *Percent Daily Values are based on a 2,000 calorie diet.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_5832ff97-3e6c-423c-9693-eef9eaca48d7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r9f8cc25352ce432a86e3626793f32fba\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"c195b597-0529-40ac-b0a4-6cd01706a8d6","doubleClickAdContainerId":"549bcc58-4384-4580-a5d4-eda86857994d","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Christmas"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; 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Gingerbread Mix Cookie Bars

Gingerbread Mix Cookie Bars

Gingerbread Mix Cookie Bars

When I saw gingerbread cookie mix in my local grocery store, I knew that I needed to buy it.These Gingerbread Mix Cookie Bars were a natural fit this week.All I need is a warm mug of hot chocolate and a book by the fireplace.If you can find some ginger bread cookie mix, do yourself a favour and make these bars!In a large bowl, mix together all of the infredients until fully combined.Pour the mixture into the prepared baking dish, and place in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. .

Gingerbread Cookie Bars

Gingerbread Cookie Bars

Gingerbread Cookie Bars

These Gingerbread Cookie Bars are an incredibly soft and chewy Christmas dessert.These are a great alternative to making individual gingerbread men.These cookie bars are great by themselves with a little dusting of powdered sugar or with cream cheese frosting on top.Their book, 12 Days of Christmas with Six Sisters’ Stuff, is packed full of holiday recipes that are totally doable and incredibly tasty.You can definitely add cream cheese frosting to make them super decadent but it does calm down the spice flavor when you do that which may be a good thing or a bad thing depending on what you prefer. .

Gingerbread 7 Layer Bars Recipe

Gingerbread 7 Layer Bars Recipe

Gingerbread 7 Layer Bars Recipe

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.The flavor of gingerbread comes through in this easy-to-assemble holiday bar using a cookie mix crust layered with vanilla chips, nuts, cranberries and coconut drizzled with sweetened condensed milk -- a twist on a classic dessert!Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix.Butter, water and egg called for on cookie mix package.2 In large bowl, stir cookie mix, butter, water and egg until soft dough forms.Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top.Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted.Nutrition 210 Calories, 10g Total Fat, 2g Protein, 26g Total Carbohydrate, 19g Sugars Nutrition Facts Serving Size: 1 Bar Calories 210 Calories from Fat 90 Total Fat 10g 15% Saturated Fat 5g 24% Trans Fat 0g Cholesterol 20mg 6% Sodium 150mg 6% Potassium 125mg 4% Total Carbohydrate 26g 9% Dietary Fiber 0g 0% Sugars 19g Protein 2g Vitamin A 2% 2% Vitamin C 0% 0% Calcium 6% 6% Iron 4% 4% Exchanges: 1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choice 2 *Percent Daily Values are based on a 2,000 calorie diet.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_5832ff97-3e6c-423c-9693-eef9eaca48d7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r8eba76b05527437c8b09c112bdbeb349\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"69832323-91cb-4eda-9d60-f8c88b71d26c","doubleClickAdContainerId":"e2ea3168-4e10-4572-a9df-cd2002da6be5","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; 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Chewy Gingerbread Chocolate Chip Cookie Bars

Chewy Gingerbread Chocolate Chip Cookie Bars

Chewy Gingerbread Chocolate Chip Cookie Bars

These gingerbread chocolate chip cookie bars are such a special holiday treat!They have a chewy gingerbread blondie base and are baked with globs of cookie dough on top.It’s a really quick and easy recipe that gives you your gingerbread fix without all of the extra work.Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge.When they’re ready, the edges will be a veerrry light golden brown and the center will look a bit underdone.But you know they’re ready to take out of the oven when the top no longer looks raw or glossy and it has turned more matte and baked.The gingerbread base is more thin and sticky whereas the cookie dough is thick and dense.Pairing the two together is what gives you this magical texture of chewy, gooey, dense, and buttery.In order to achieve those layers of texture, the gingerbread blondie is spread out to cover the entire bottom of the pan.But it’s important to still let some of the gingerbread bottom peak through in order to get that marbled affect on top.To ensure these bars bake flat and even, the cookie dough is gently pressed down to level it off.The reason why I use dark brown sugar in this recipe is because of its rich molasses.It boosts the gingerbread flavor of these bars while also making them extra gooey and chewy.Since it makes a big batch, you can freeze the bars once they’ve baked and cooled completely.If you think you and your family and friends can polish these off within a week (it is the holidays after all), these can be stored in an air tight container at room temperature.If you want to make these bars for only a few people to enjoy, you can cut this recipe in half, although it can get a bit tricky with the egg.( ) unsalted butter, melted and cooled 1/2 cup ( 100g ) dark brown sugar.ground nutmeg 1 cup ( 220g ) unsalted butter, room temp.( ) unsalted butter, room temp 1 cup ( 200g ) dark brown sugar, packed.large egg 1 tsp vanilla extract Instructions Gingerbread Cookies (optional) Before making the bars, you’ll need to bake the mini gingerbread cookies.Chocolate Chip Cookie Dough Preheat the oven to 350F and grease and line a 9×13 baking dish with parchment paper.Pour in the dry ingredients and fold to combine using a rubber spatula.Fold in the chocolate chips and transfer the dough to a separate bowl.In the mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter, brown sugar, and molasses until well combined.Then use a rubber spatula to scrape down the bottom of the bowl and mix by hand to ensure all of the ingredients are fully combined.Assemble Add the gingerbread batter to the prepared baking pan and spread it even.Add globs of the cookie dough on top, leaving gaps to allow the gingerbread base to show through.Allow the bars to cool for 20 minutes at room temperature, then transfer to the refrigerator for about an hour to chill completely. .

Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting.In my head, I thought they would taste like a gingersnap cookie, but for the amount of work, I think I just wasn’t interested.These Cream cheese sugar cookies top our list every year, as a family favorite!When you turn them into Gingerbread Cookie Bars and cover them with Cream Cheese Frosting!Line a 13 x 9 inch baking pan with aluminum foil or parchment paper.In a large mixing bowl, beat softened butter with brown sugar until fluffy.In a large bowl, with a whisk attachment, beat butter and cream cheese until smooth and creamy for about 4 minutes.Spread cream cheese frosting over cooled gingerbread cookie bars.Store gingerbread bars in an airtight container at room temperature for up to one week.To thaw, remove frozen bag from freezer and place on counter overnight.I can no longer find them in stores, so I create my own recipe, using shortbread and anise extract!These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting.Ingredients For the cookie bars ¾ cup unsalted butter, softened.¼ teaspoon salt For the frosting ½ cup unsalted butter, softened.Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.For the frosting, beat butter and cream cheese for 4 minutes, until smooth and creamy.Add in powdered sugar and vanilla and beat an additional 4 minutes until light and fluffy.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White Nutrition Information: Yield: 24 Serving Size: 1 bar.These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting. .

Perefct & Easy Gingerbread Bars

Perefct & Easy Gingerbread Bars

Perefct & Easy Gingerbread Bars

These gingerbread bars are a simple holiday treat that can be made in less than 30 minutes and easily adapted to any personal preference.These gingerbread cookie bars use my favorite holiday flavors, bringing warmth and brightness to the colder weather of the season.This gooey sweetener adds a smoky sweet flavor that pairs perfectly with winter spices like ginger, cinnamon and nutmeg.I’ve made this recipe with honey instead of molasses and have had good results, but the flavor will be a bit different and not as holiday spiced.These gingerbread bars are similar to a basic cookie dough recipe, but no chilling required.This step is important, as once you add the dry ingredients to the wet you want to mix as little as possible to keep the gingerbread cookie bars soft and fudgy and not tough.Bake for 18-22 minutes, until the top is slightly firm and a toothpick inserted into the center comes out with a few moist crumbs clinging to it, not clean.With a winter chill creeping in, these gingerbread bars are the perfect way to warm up your home and your spirits.Full of sweetness and spice, these iced gingerbread squares are a baked version of holiday cheer. .

Apple Gingerbread Bars

Apple Gingerbread Bars

Apple Gingerbread Bars

Wonderfully spiced, and not overly sweet, these Christmas cookies (or, ahem, bars) are a huge treat.When some family dropped by recently, I pulled out a tray of these and surprised them with a bar each — and since they loved them so much, I sent a bunch home with them too.With holiday baking season coming fast, these are a fabulous option for making, sharing and enjoying.So when Pillsbury asked me to create some fresh recipes with their cookie dough, I reached for the gingerbread first and combined it with another seasonal love: apples!1 tbsp cold unsalted butter, , cut into pieces Instructions Preheat oven to 350 degrees F. Press 3/4 of the Gingerbread dough into the bottom of a 9x13-inch glass baking pan.Bake for 30-35 minutes, until a toothpick inserted into the center of the bars comes out clean.For more great holiday baking ideas, check out the Serious Eats Pillsbury site. .

Soft Gingersnap Cake Bars

Soft Gingersnap Cake Bars

Soft Gingersnap Cake Bars

These Soft Gingersnap Cake Bars are the perfect dessert to bring to family and friends for the holidays!A perfect, soft cake like chewy bar with just the right gingerbread flavors.Follow Picky Palate on Instagram for daily recipe inspiration. .

Gingerbread Bars • Love From The Oven

Gingerbread Bars • Love From The Oven

Gingerbread Bars • Love From The Oven

If I’m at a holiday party and there are multiple desserts, gingerbread isn’t exactly the one that ends up on my plate.Don’t get me wrong, I’ll eat it, I mean, it’s dessert, but it’s not like “oh boy, gingerbread, I’ve been craving it for weeks!”.And then I made these gingerbread bars with cream cheese frosting.I on the other hand will just highly encourage you to add this recipe to your holiday baking.The hardest part is going to the store for molasses, unless you are my dad and have it in your pantry because you put it on your pancakes (yep, straight from the bottle!I’m not one of those master slicers who cuts out beautiful slices of dessert.Other bloggers have these pies and cakes that are just gorgeous, while I typically look like I carved mine out with a spoon and my hands (which, might sometimes be the case).Gingerbread Bars 5 from 1 vote Author Christi Johnstone Print Pin It Share Ingredients Gingerbread Bars ▢ 1/2 cup butter melted.▢ 1/2 tsp salt Cream Cheese Frosting ▢ 4 oz butter softened.▢ 1/2 tsp salt you can omit this, but I find it helps cut the sweetness a bit Instructions Gingerbread Bars Preheat oven to 350 degrees F.In a large bowl with an electric mixer, combine butter and sugars, beating until well mixed.Frosting In a large bowl with an electric mixer, beat together butter and cream cheese until light and fluffy.Add in vanilla, and continue to beat for 1-2 minutes, until light and fluffy.Gingerbread Oreo Pops my friend The Domestic Rebel shared here on Love From The Oven. .

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