December is FINALLY here!! WOO HOO. The tree is up, a few pressies have been purchased and all of that pumpkin business has finally trotted off which means there is more room in society for GINGERBREAD baby!! That’s right, people, the spice, the crunch, the aroma…the overall amazingness is back in our lives and we can dunk a little sum-in sum-in in our coffees and feel extra awesome.
There is nothing I love more during the holidays that a spicy ginger molasses cookie and a wicked cup of coffee. Now when it comes to baking…I will admit, it’s not really my thang. For a few reasons…1) I kinda suck at it 2) I find it to be very exact and precise and anyone who knows me, knows that precise…I am not 3) You have to buy a LOT of ingredients to get going and finally 4) all of those ingredients get used a little bit over the holidays and then end up dying a slow death in my pantry until I muster up the courage to finally get rid of it. So this year, I’m gonna let you fine people in to a few of my secrets and a few holiday kitchen hacks that save on time, allow me to be wicked lazy and of course, cut down on buying way too many ingredients. That’s right, i’m gonna confess, I actually use a box cake mix as a base for these bars. GASP SHOCK…a boxed cake mix. YUP, that’s right and I am absolutely O-Flippin-K with it.
Don’t be hatin’ that it’s not from scratch…be thankful, I just saved you money and time measuring crap out. Preheat your oven to 350 degrees and line your pan with some parchment paper. Next, you start out with a few ingredients…the cake mix I used was “Spice Cake”. You could use a normal white or yellow cake mix and up the spice content if you want like a little extra cinnamon but I used Spice flavour because I love extra spicy gingerbread. I need something with a bit of bite, something that kicks my butt in to holiday gear with notes of cinnamon and molasses. This ain’t no weak gingerbread!
Dump all the ingredients in a large bowl and mix until a nice thick dough forms.
It seriously could not get easier!! For real. Now press the mixture in to the pan you are using. I used a lasagna pan…don’t even ask me the measurements…what’s that like 9×13?? I just made that up. The pan that’s rectangle and deep dish (not a cookie sheet). Once it’s evenly spread out, bake at 350 degrees for about 30-35 minutes.
Voila!! Let this rest for at least an hour before cutting in to bars or squares. If you want to get all fancy, dust some icing sugar on top. I did not want to get fancy and actually forgot to do this step. Whatevs.
These little guys are the perfect and quick holiday treat. Bring em to pot lucks or boss hog them yourself, it’s the holidays people and if you have 2 or 3…WHO CARES…think of my motto…there is just more of me to love!!
Chewy Gingerbread Bars
- 1 box spice cake mix
- 1 stick of butter or 1/2 a cup of butter
- 1 egg
- 3 Tbsp of black strap molasses
- 1 tsp ground ginger
- 1 Tbsp cinnamon
- 1/4 tsp ground cloves
- 1 cup white chocolate chips
- icing sugar for dusting
- Preheat your oven to 350 and line a baking dish with parchment paper
- Place all ingredients (except icing sugar) in a large bowl and mix together until a thick dough forms
- Press the dough in to the pan evenly
- Bake for 30-35 minutes
- Let it rest for about 45 min to an hour before slicing in to bars
- dust with icing sugar when cool (special effects YO!)
Alright my moody little friends. Hope you enjoy this little Christmas Cheat on some delicious baking. Woot Woot!!
Oh wow it looks so good!! ❤
Thanks Arielle! I can confirm, they were pretty tasty!! Thanks for stopping by!
can’t wait to try these!! Your presentation of all the food you make is outstanding and I love your stories behind the receipe. You should put these all in a book and sell it!!!
Awh you are so sweet Kim!!
You had me at “chewy”
Try them out, so easy and a new twist on gingerbread! I am with you…it’s all about the chew!!