(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsCookies 'A' to 'Ch'BARS, COOKIE BAR RECIPES >>> >  Gingerbread Bars with Icing



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Prep Time: 20 minutes
Cook Time: 30 minutes
Makes 27 servings.

• 1 1/4 cups flour
• 1 tablespoon McCormick® Ground Ginger
• 1 teaspoon McCormick® Ground Cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 1/4 cups sugar, divided
• 1 egg
• 1/3 cup molasses
• 3 tablespoons water
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons McCormick® Pure Vanilla Extract

Preheat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, ginger, cinnamon, baking soda and salt; set aside.

2. 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.

3. 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.

4. 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.

Nutritional Information:
Per One Serving: 131 Calories, Sodium 117mg, Fat 7g, Carbohydrates 16g, Cholesterol 28mg, Fiber 0g, Protein 1g



Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages