Best Double Chocolate And Gingerbread Cookie Bars Recipes
DOUBLE CHOCOLATE AND GINGERBREAD COOKIE BARS
We married double-chocolate chunk cookie dough and gingerbread cookie dough to create these easy, chocolaty holiday dessert bars.
Provided by By Inspired Taste
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans).
- In medium bowl, stir together Chocolate Dough ingredients until soft dough forms. In second medium bowl, stir together Gingerbread Dough ingredients until soft dough forms.
- In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spoon heaping spoonfuls of Chocolate Dough 2 inches apart. Repeat with Gingerbread Dough, placing spoonfuls of dough between chocolate dough. Press dough into an even layer.
- Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE GINGERBREAD BARS
The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.
CHOCOLATE GINGERBREAD BARS
These moist bar cookies keep at room temp for a few days - let them cool completely before you dust them with confectioners' sugar. Recipe from December 2008 issue of Everyday Food magazine.
Provided by SeaChelle
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan and sides of pan with cocoa, set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer to wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board and cut into 16 squares. Before serving, dust bars with confectioners' sugar, if desired.
- To store, keep in an airtight container at room temperature, up to 3 days.
Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 22.4, Sodium 51.7, Carbohydrate 19.5, Fiber 0.9, Sugar 12.5, Protein 1.6
DOUBLE CHOCOLATE COOKIE BARS
I have this on a recipe card - no idea where it came from! It is a chocolate lover's dream. Make sure to cool completely before cutting or the bottom will crumble!
Provided by Bake-a-holic
Categories Bar Cookie
Time 40m
Yield 24-36 bars, 24-36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine crumbs and butter; press firmly on bottom of 13x9 inch baking pan.
- In medium saucepan, over medium heat, melt 1 CUP chips with sweetened condensed milk and vanilla.
- Pour evenly over prepared crust; top with nuts and remaining chips.
- Bake 20 minutes or until set.
- Cool COMPLETELY; chill if desired.
- Cut into bars.
- Store tightly covered at room temperature.
Nutrition Facts : Calories 235.5, Fat 13.2, SaturatedFat 5.9, Cholesterol 10.7, Sodium 145.1, Carbohydrate 29, Fiber 1.7, Sugar 22.5, Protein 3.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
