GINGERSNAP BARS
These are wonderful bars that a friend served one morning for the snack time after the church service.
Provided by Recipe Junkie
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Blend together ingredients until dough forms.
- Press into bottom of greased 9x13" pan.
- Brush with water.
- Sprinkle with granulated sugar.
- Bake at 350° F for 20-30 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 100.9, Fat 4.6, SaturatedFat 1.1, Cholesterol 8.8, Sodium 91.8, Carbohydrate 14.2, Fiber 0.2, Sugar 7.7, Protein 1.1
GINGERSNAP FUDGE BARS
These insanely fudgy Gingersnap Fudge bars combine a homemade gingersnap cookie base with a rich, chocolatey fudge layer.
Provided by anniesnomsblog
Categories Bar Cookie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350F and grease and line an 8x8 inch square pan.
- Place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
- Add in the egg and vanilla extract, scraping down sides as necessary and mix on med-high until well incorporated.
- Add in the honey and mix briefly until combined.
- Place flours, spices, baking soda and salt into a medium sized bowl and stir to combine.
- Tip the flour mix into the egg mixture and mix on low until you have a soft dough.
- Place 3/4 of the dough into your lined pan and push into the pan with your hands or the back of a spoon until level.
- Place the base in the oven for 10 minutes, it will be slightly puffy and ever so slightly coloured around the edges when ready.
- Whilst the base is baking, make the filling: place condensed milk, chocolate chips, vanilla and salt into a medium sized saucepan over a low heat and stir continuously until the chocolate melts and everything is smooth and well combined.
- Leave to one side until the base is done baking.
- Once baked, pour the fudge filling all over and smooth until level with a spoon/spatula.
- Crumble the remaining 1/4 of cookie dough over the fudge filling - it's not meant to entirely cover it, so gaps are fine!
- Place in the oven for 15-20 (mine took 17 minutes) until the cookie dough is golden brown and the filling is just set, it will be soft and wobble slightly in the middle.
- Leave to cool completely in the pan, before slicing into 9-12 bars.
- Bars will keep in an airtight container, at room temperature for 5 days.
Nutrition Facts : Calories 339.9, Fat 11.7, SaturatedFat 7, Cholesterol 37.6, Sodium 187.9, Carbohydrate 55.9, Fiber 1.4, Sugar 41.7, Protein 5.7
GINGERSNAP DATE BAR (LäRABAR WANNABE)
I'm a big fan of Lärabars, esp. the "Ginger Snap". I think this copy-cat experiment has been a success! I went for taste vs. texture for the sake of my gummy one-year old (who is also a big fan of Lärabars!), so almond paste was substituted for minced almonds/pecans. Enjoy!
Provided by DoubletheGarlic
Categories Lunch/Snacks
Time 15m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 5
Steps:
- Using a food mill, grind the dates.
- In a heavy-duty mixer, combine the ground dates with the remaining ingredients (I used my Bosch and its "cookie dough" hooks).
- On a cutting board or other clean, flat surface, flatten the mixture to about 1 cm using your hand or a rolling pin.
- Cut into bars or roll into balls and enjoy!
Nutrition Facts : Calories 291.6, Fat 8.1, SaturatedFat 0.8, Sodium 4, Carbohydrate 56.5, Fiber 6, Sugar 46.2, Protein 4
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