These frosted gingerbread bars are soft and chewy and packed with warm spices. Each bite is infused with the comforting flavors of ginger, cinnamon, nutmeg, cloves, and a touch of black pepper, making these the perfect treat for cozy season. A luscious, velvety layer of cream cheese frosting lends sweetness and complements the spices. Perfect for sharing or savoring solo, these bars are bound to become a seasonal favorite!

Hey there, and welcome back, friends.

You are in for a holiday treat!

There’s something special about biting into your first gingerbread man of the season. That’s how you know you have officially entered the holiday season!

I can’t help but get excited during this time of year because I’m a baker and I get to bake all of the things I love for the people I love.

This season, I’m baking these gingerbread bars to bring to holiday get-togethers. I know they’ll be a hit with their dense, chewy centers and delicious layer of cream cheese frosting. I might even include them in my Holiday Cookie Box that I send out to my cherished friends and family.

Anything inspired by gingerbread needs a good dose of warm spices. These bars do not disappoint. Ground ginger, cinnamon, nutmeg, and cloves give them the perfect gingerbread flavor.

Plus, I add my secret dash of black pepper. Trust me, this brings all the warm flavors together and makes it over-the-top amazing!

If you need more gingerbread-inspired treats try out my Gingerbread Bundt Cake, Gingerbread Dutch Baby Pancake, Gingerbread Chai Cookies, and Gingerbread Latte Cake. You can enjoy it while sipping some Gingerbread Hot Chocolate.

I gave these bars a special touch of ginger flavor by sprinkling chopped candied ginger over the cream cheese frosting. It makes every bite burst with ginger flavor!

Ingredients

• all-purpose flour
• baking soda
• salt
• warm spices like ground cinnamon, ginger, cloves, & nutmeg
• a pinch of black pepper
• unsalted butter
• unsulphured molasses
• a large egg
• granulated sugar
• vanilla extract
• full-fat cream cheese
• confectioner’s sugar
• some candied ginger

How to Make Gingerbread Bars

Preheat the oven and lightly grease a square baking pan with butter or cooking spray then line it with parchment paper leaving an overhang.

Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and black pepper in a medium-sized bowl and set aside. 

In a larger bowl, whisk together the melted butter, molasses, egg, sugar, and vanilla until smooth.

Add the dry ingredients to the wet and stir until just combined. The dough will be thick and somewhat stiff, almost like cookie dough.

Transfer the dough to the prepared pan and spread it out into an even layer.

Bake the bars until the top is set and a tester comes out with a few moist crumbs. Allow the bars to cool completely on a wire rack before frosting.

Once the bars are cool, beat the softened butter and cream cheese together until smooth and creamy. This takes a few minutes.

Add the sifted powdered sugar, vanilla, and salt and beat for an additional few minutes, starting on low and gradually moving to medium-high.

Spread the frosting over the top of the cooled bars then sprinkle the minced candied ginger over the top.

Cut into squares before serving.

How to Store

Once they’re frosted, leftover bars should be stored in an airtight container in the refrigerator. Make sure to enjoy them within 5 days.

More Holiday Dessert Recipes

• Gingerbread Truffles
• Pecan Cinnamon Shortbread Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Peppermint Cookies
• Peanut Butter Blossom Cookies

What do you think of these amazing gingerbread bars with cream cheese frosting? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Gingerbread Bar Recipe

Print

Yield: 9 bars

Frosted Gingerbread Bars

These frosted gingerbread bars are soft and chewy and packed with warm spices. Each bite is infused with the comforting flavors of ginger, cinnamon, nutmeg, cloves, and a touch of black pepper. A luscious, velvety layer of cream cheese frosting lends sweetness and complements the spices.

Ingredients

For the bars

Toggle ingredient group

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon black pepper
• 6 tablespoons unsalted butter, melted
• 3 tablespoons unsulphured molasses
• 1 large egg, at room temperature
• ¾ cup granulated sugar
• 1 ½ teaspoons vanilla extract

For the frosting:

Toggle ingredient group

• 2 tablespoons unsalted butter, softened
• 4 ounces full fat cream cheese, softened
• 1 cup confectioner’s sugar, sifted
• Small pinch of salt
• 1 teaspoon vanilla extract or vanilla bean paste
• 3 tablespoons minced candied ginger

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan with butter or cooking spray then line it with parchment paper leaving an overhang. Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and black pepper in a medium sized bowl and set aside. 
2. In a larger bowl, whisk together the melted butter, molasses, egg, sugar, and vanilla until smooth. Add the dry ingredients to the wet and stir until just combined. The dough will be thick and somewhat stiff, almost like cookie dough. Transfer the dough to the prepared pan and spread it out into an even layer. Bake the bars for 20-23 minutes or until the top is set and a tester comes out with a few moist crumbs. Allow the bars to cool completely on a wire rack before frosting.
3. Once the bars are cool, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes. Add the sifted powdered sugar, vanilla, and salt and beat for an additional 3-4 minutes, starting on low and gradually moving to medium-high. Spread the frosting over the top of the cooled bars then sprinkle the minced candied ginger over the top. Cut into 9 equal squares before serving.

Notes

You’ll need 1 standard stick (½ cup) of unsalted butter for this recipe. You’ll melt 6 tablespoons for the bars and the remaining 2 tablespoons will be left to soften for the frosting. 

Store leftover bars in an airtight container in the refrigerator for up to 5 days.

The dough does not need to be chilled prior to baking. Simply smooth it into the pan then bake it. 

You can easily double this recipe and bake it in a 9x13-inch pan. You’ll need to increase the baking time slightly to 23-26 minutes total. 

To make it easier to slice the bars, pop them in the fridge for 30 minutes or the freezer for 5-10 minutes. This will firm up the frosting and yield cleaner, tidier slices. 

To ensure a nice and smooth frosting, make sure to sift your confectioner’s sugar before using it in the recipe. 

Make sure the bars are completely cool before spreading the frosting on top. This will ensure the frosting doesn’t melt. 

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Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 381Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 61mgSodium: 255mgCarbohydrates: 57gFiber: 1gSugar: 38gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Frosted Gingerbread Bars appeared first on A Classic Twist.

Gingerbread cookies are a winter staple for a reason—they’re fragrant, warmly spiced, and super fun to decorate. However, if you’re like me, you find gingerbread tedious to make and difficult to bake perfectly. When you’re craving the flavors of gingerbread, but don’t feel like going through the hassle of making cookies, try making this rich and delicious gingerbread bundt cake instead.

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The post Gingerbread Bundt Cake appeared first on A Classic Twist.

Hi friends! I am bringing you a lovely breakfast to add to your holiday season list. These dutch baby pancakes are filled with warm gingerbread spices we all love. Nothing beats how easy these pancakes are to make. The only downside is that they need to be devoured immediately which is not a downside at all 🙂 (Unless if you are a photographer like me and it is so hard to capture that fluffiness before it deflates). 

(more…)

The post Gingerbread Dutch Baby Pancake appeared first on A Classic Twist.

Hi friends! Now that we are done with Thanksgiving and Christmas is just around the corner, I am thinking all things gingerbread, peppermint and Christmas cookies. One of my favorite cakes that I have been making since 2013 is this gingerbread cake topped with a molasses buttercream. It’s easy, laid back, not overly sweet and just perfectly spiced. It’s my go-to for holiday entertaining and it is always a hit. I’ve updated the pictures and recipe for more clarity since this post was originally published in Dec 2013. You can still find the original post below. 

(more…)

The post Gingerbread Cake with Molasses Buttercream appeared first on A Classic Twist.

Hello friends! Do you have space for one last Christmas cookie recipe? Of course, you do!! If you are like me, molasses gingersnap cookies or gingerbread cookies are a must during the holiday season. This year, I tried these gingerbread chai cookies from Bake from Scratch and I was amazed at how unique and delicious they were. You are going to LOVE them and will be making them beyond this week and all winter long. 

(more…)

The post Gingerbread Chai Cookies appeared first on A Classic Twist.

How are we already thinking of and drinking warm cozy drinks?? I was recently in the Netherlands for a work conference and went to a chocolatier, or chocolate bar, where I had the most delicious hot chocolate. It was a Gingerbread Hot Chocolate, and it was so so rich, warm and perfect for the fall weather. I had two servings for research purposes so I could decipher the spices and what made it so yummy.

When I came back home, I knew I had to try to recreate it. After several tries, I present to you my version of Gingerbread Hot Chocolate that is rich, smooth and decadent. Made with Eagle Brand® Sweetened Condensed Milk for creaminess, this hot chocolate is going to be your go-to this holiday season. It will also be a hit with all your guests.

I discovered the use of condensed milk in homemade hot chocolate a few years ago, and I have never gone back. From this Cardamom Hot Chocolate to my famous Peppermint Hot Cocoa, it doesn’t get better than making homemade hot chocolate in the winter and cold months. It’s easy and quick to whip up for a movie night or cozy night in.

For this Gingerbread Hot Chocolate, I used my favorite holiday spices to enhance the rich chocolate base. A good dose of ginger, cinnamon and a pinch of cloves brings out the chocolate flavor in the cocoa. I used Eagle Brand Sweetened Condensed Milk to sweeten the hot chocolate but to also make it creamy and smooth. It’s the secret weapon in any good homemade hot chocolate recipe, and it brings nothing but joy to a delectable recipe.

Making homemade chocolate is one of the easiest ways to enjoy a seasonal family-favorite treat. You can customize the flavors you add to the base of chocolate, milk and condensed milk. But first, try this Gingerbread Hot Chocolate this holiday season and enjoy the warm amazing spices of your favorite holiday cookie.

Print

Yield: 3 cups

Gingerbread Hot Chocolate

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

FOR THE HOT CHOCOLATE:

Toggle ingredient group

• 3 cups whole milk or milk of your choice
• 2 ounces dark chocolate, chopped
• 2 ounces milk chocolate, chopped
• ¼ cup Eagle Brand® Sweetened Condensed Milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch of cloves
• pinch of salt
• homemade marshmallows

Instructions

1. In a medium saucepan set over medium-low heat, combine the milk, chocolates, condensed milk, spices and salt. Stir occasionally until the chocolate is melted and the beverage is hot about 25-30 mins.
2. Divide hot chocolate into mugs and serve with marshmallows.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Gingerbread Hot Chocolate appeared first on A Classic Twist.