Gingerbread Bars....oh Yaaaahh!!!! Recipe

Name: Gingerbread Bars....oh Yaaaahh!!!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups flour; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon baking soda; ¼ teaspoon salt; ¾ cup butter, softened; 1 ¼ cups sugar, divided; 1 egg; ⅓ cup molasses; 3 tablespoons water; 1 (8 ounce) package cream cheese, softened; 2 teaspoons pure vanilla extract

Servings: persons

1 ¼ cups flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ¼ cups sugar, divided
1 egg
⅓ cup molasses
3 tablespoons water
1 (8 ounce) package cream cheese, softened
2 teaspoons pure vanilla extract

1
Preheat oven to 350F Line 13x9-inch baking pan with foil.
2
Spray foil with no stick cooking spray.
3
Mix flour, ginger, cinnamon, baking soda and salt; set aside.
4
Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy.
5
Beat in egg until well blended.
6
Gradually beat in flour mixture until well mixed.
7
Stir in molasses and water just until blended.
8
Spread evenly in prepared pan.
9
Beat cream cheese in large bowl with electric mixer until smooth.
10
Beat in remaining 1/2 cup sugar and vanilla extract until smooth.
11
Reserve 1/2 cup of the icing; refrigerate remaining icing.
12
Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan.
13
With knife or spatula, swirl icing through batter to marbelize.
14
Bake 30 minutes or until toothpick inserted in center comes out clean.
15
Cool in pan 15 minutes.
16
Lift out of pan using foil.
17
Cool completely on wire rack.
18
Invert and peel off foil.
19
Spread refrigerated icing over bars.
20
Cut into bars.
21
Store in refrigerator.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¼ cups flour, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon baking soda, and more.

Yes, Gingerbread Bars....oh Yaaaahh!!!! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Bars....oh Yaaaahh!!!!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions