Gingerbread Chocolate Chip Bars
Gingerbread Chocolate Chip Bars - A Delicious Holiday Treat!
Looking for a festive and delicious dessert to serve at your next holiday gathering? Look no further than these Gingerbread Chocolate Chip Bars! This mouth-watering treat combines the warm, spicy flavors of gingerbread with the rich sweetness of chocolate chips, creating a dessert that is sure to please even the most discerning palate.
To make these bars, you will need the following ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1/2 cup chocolate chips
To begin, preheat your oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses and egg until well combined. Gradually stir in the dry ingredients until just combined. Fold in the chocolate chips.
Spread the batter evenly into a greased 8x8 inch baking dish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before cutting into squares and serving.
These Gingerbread Chocolate Chip Bars are the perfect combination of sweet and spicy, with a soft and chewy texture that is sure to please. They make a great addition to any holiday dessert table, and are sure to be a hit with kids and adults alike. So why not give them a try today and see for yourself just how delicious they can be?
Type: Dessert Bars
Ingredients:
- Flour
- Brown sugar
- Chocolate chips
Cooking Tips:
- Be sure to cream the butter and sugar well to ensure a light and fluffy texture.
- Don't overmix the batter, as this can result in tough bars.
- Allow the bars to cool completely before cutting to ensure they hold their shape.
