Save This rich, spiced gingerbread bar recipe transforms pantry odds and ends into a delightful holiday treat. The magic happens when warm gingerbread batter meets whatever sweet and salty mix-ins you have on hand, creating unique bars every time you bake them.
I created these bars during a snowstorm when I couldn't get to the store but needed something sweet for unexpected guests. What started as kitchen desperation has become our family's favorite way to clean out the pantry after holidays.
Ingredients
- All purpose flour: creates the perfect tender but sturdy base for all your mix ins
- Ground ginger cinnamon nutmeg and cloves: provide that classic gingerbread flavor profile that makes your kitchen smell like the holidays
- Molasses: gives these bars their distinctive rich color and deep flavor look for unsulphured variety for best results
- Brown sugar: adds moisture and a caramel note that complements the spices beautifully
- Unsalted butter: use quality butter since it carries the spice flavors throughout the batter
- Mix ins: the fun part where you can use chocolate chips marshmallows crushed pretzels or whatever sweet and salty bits you have available
Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and line a 9x9 inch baking pan with parchment paper leaving some overhang for easy removal. The parchment prevents sticking and makes cleanup much easier.
- Mix Dry Ingredients:
- Whisk together flour ginger cinnamon nutmeg cloves baking soda and salt in a large bowl. Make sure to break up any clumps of spices for even distribution throughout the batter.
- Combine Wet Ingredients:
- In a separate bowl whisk melted butter brown sugar molasses milk egg and vanilla until completely smooth. The mixture should look glossy and well incorporated with no streaks of egg visible.
- Create The Batter:
- Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing will develop gluten and make your bars tough so stop mixing when you no longer see dry flour.
- Add The Chaos:
- Gently fold in your chosen mix ins reserving about 2 tablespoons for the top. The beauty of this recipe is that almost anything works chocolate chips pretzels marshmallows dried fruit or crushed cookies all create delicious variations.
- Bake To Perfection:
- Spread the batter evenly in your prepared pan sprinkle the reserved mix ins on top and bake for 22 to 25 minutes. The bars are done when the edges are set but the center still looks slightly underbaked a toothpick should come out with a few moist crumbs.
- Cool Completely:
- Allow the bars to cool in the pan for at least 30 minutes before lifting out with the parchment paper. For clean cuts let cool completely before slicing into 16 squares.
Save These bars taste even better the second day as the spices meld and intensify. My daughter claims they're not truly ready until they've sat overnight. I particularly love how the candied ginger pieces become little pockets of intense flavor that contrast beautifully with the sweet chocolate chips.
Storage Tips
These gingerbread bars stay fresh at room temperature in an airtight container for up to 5 days. The molasses in the recipe helps them retain moisture longer than typical cookie bars. For longer storage wrap individual bars in plastic wrap then place in a freezer bag they'll keep for up to 3 months. Thaw at room temperature for about an hour before serving.
Mix-in Magic
The beauty of Chaos Cake lies in its versatility. My family's favorite combination includes dark chocolate chips crushed gingersnaps and candied ginger for a triple ginger effect. For a holiday version try white chocolate chips dried cranberries and pistachios for festive red and green colors. If you're a fan of sweet and salty try butterscotch chips with pretzel pieces and a light sprinkle of sea salt on top.
Serving Suggestions
While these bars are delicious on their own consider warming them slightly and topping with a scoop of vanilla ice cream for a decadent dessert. For holiday gatherings arrange on a platter with other cookies and dust lightly with powdered sugar. They also make excellent gifts package in decorative tins between layers of parchment paper for a homemade treat friends will love.
Seasonal Adaptations
Winter Holiday Version add crushed candy canes and white chocolate for a peppermint twist
Spring Celebration incorporate pastel colored candies and white chocolate chunks
Summer Cookout mix in mini marshmallows graham cracker pieces and chocolate for a smores inspired treat
Save These bars are a perfect blend of spice and sweetness, making them an ideal treat for any occasion. Enjoy the delightful aroma and taste that fills your kitchen as you bake them.
Recipe FAQ Section
- → What mix-ins work best for these bars?
Popular options include chocolate chips, crushed pretzels, marshmallows, dried cranberries, gingersnaps, or toffee bits. Choose 3–4 favorites for the best texture.
- → How do I know the bars are fully baked?
The bars are done when a toothpick inserted in the center comes out with just a few moist crumbs attached.
- → Can I make these bars ahead of time?
Yes, store them airtight for up to 5 days, and their flavors and texture remain fresh and chewy.
- → Are these bars suitable for vegetarians?
Yes, they are vegetarian-friendly. Just check your chosen mix-ins for any animal-derived ingredients.
- → What can I use instead of molasses?
Dark corn syrup or honey can substitute for molasses if needed, though the flavor will be different.
- → How can I add extra crunch?
Include chopped nuts or sprinkle coarse sugar on top before baking for added texture.