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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| ground ginger: 1 Tbl |
| ground cinnamon: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 1/4 cups (divided) |
| eggs: 1 |
| molasses: 1/3 cup |
| water: 3 Tbl |
| cream cheese: 1 8oz package (softened) |
| vanilla extract: 2 tsp |
Iced Gingerbread Bars
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 degrees.
- Line 13×9-inch baking pan with foil.
- Spray foil with no stick cooking spray.
- Mix flour, ginger, cinnamon, baking soda and salt; set aside.
- Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy.
- Beat in egg until well blended.
- Gradually beat in flour mixture until well mixed.
- Stir in molasses and water just until blended.
- Spread evenly in prepared pan.
- Beat cream cheese in large bowl with electric mixer until smooth.
- Beat in remaining 1/2 cup sugar and vanilla extract until smooth.
- Reserve 1/2 cup of the icing; refrigerate remaining icing.
- Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan.
- With knife or spatula, swirl icing through batter to marbleize.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes.
- Lift out of pan using foil.
- Cool completely on wire rack.
- Invert and peel off foil.
- Spread refrigerated icing over bars.
- Cut into bars.
- Store in refrigerator.