Gingerbread Bars

 I saw this recipe pop up in my Facebook feed.  Everyone needs a bit of gingerbread around the holidays, right?   After I made them, I wasn't sure I was going to keep the recipe.  But, the people have spoken.  Everyone that had one loved them, so here you go.

Bars

2 1/2 c. all purpose flour

1 1/2 t. ground ginger

1 t. cinnamon

1/4 t. ground nutmeg

1/4 t. ground cloves

1/2 t. baking soda

3/4 c. unsalted butter, softened

1 c. brown sugar (I used dark)

1/3 c. unsulphured molasses

1 egg + 1 yolk

2 t. vanilla

Cream Cheese Frosting

1/2 c. unsalted butter, softened

8 oz. full fat cream cheese, softened

2 - 3 c. powdered sugar

1 - 2 T. heavy cream or milk

In a bowl, combine the flour, ginger, cinnamon, nutmeg, cloves, and baking soda.  

In another bowl, cream together the butter and brown sugar until fluffy.  Beat in the molasses and vanilla, then add the egg and yolk until fully combined. 

Gradually add the dry ingredients, mixing until just combined.

Press the dough in a greased 9x13 pan with your hands  (You may need to grease your hands to keep the 'sticking' to a minimum.)

Bake for 22-25 minutes or until the edges start to pull away from the pan and an inserted toothpick comes out clean.

Allow them to cool completely before frosting.

Frosting:

Beat the butter until light and fluffy.  Add the cream cheese and beat until smooth.  

On low speed, gradually add the powdered sugar 1 cup at a time, alternating with 1 T. of heavy cream or milk.  Continue beating until the frosting reaches your desired consistency and sweetness.

Spread the frosting evenly over the cooled bars.

Top with festive sprinkles, if life leads you in that direction.

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c = cup

t = teaspoon

T = tablespoon

oz = ounce