Chewy Gingerbread Bars are a soft, spiced dessert that tastes like thick, chewy gingerbread cookie squares. They’re easy to make and perfect for the holidays or any time you want a warm, cozy treat. The bars bake in a pan and are topped with sweet cream cheese frosting for a delicious finish.
Ingredients
For the Gingerbread Bars
- ¾ cup butter, melted
- 1 cup granulated sugar
- ¼ cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
For the Cream Cheese Frosting
- 4 ounces cream cheese (half a brick), softened
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- A dash of salt
Step-by-Step Instructions
1. Prepare
Preheat your oven to 350 °F (about 175 °C).
Grease a 9×9-inch baking pan so the bars won’t stick.
2. Mix Wet Ingredients
Pour the melted butter, sugar, and molasses into a large mixing bowl. Stir or beat together until well combined.
Add the egg and mix again until smooth and fully incorporated.
3. Combine Dry Ingredients
In a separate bowl, add the flour, baking soda, cinnamon, salt, ginger, and cloves. Mix the dry ingredients together so the spices and flour are evenly distributed.
4. Bring Batter Together
Pour the dry mixture into the wet ingredient bowl. Stir or beat just until everything is combined — don’t overmix. The batter will be thick.
5. Bake
Spread the dough evenly into the prepared pan, pressing it down so it fills the corners.
Bake in the preheated oven for about 15–20 minutes. Insert a knife or toothpick into the center — if it comes out clean, the bars are done. Don’t overbake; they should stay moist and chewy.
Remove the pan from the oven and let the bars cool completely. This helps them finish setting before you frost them.
6. Make the Frosting
In a clean bowl, combine the softened cream cheese and butter. Beat until smooth.
Add the powdered sugar, milk, vanilla, and a little salt. Beat again until the frosting is creamy and free of lumps.
7. Frost and Chill
Spread the frosting evenly over the cooled gingerbread bars.
Refrigerate the pan for about 1 hour. This helps the frosting set and makes the bars easier to cut without crumbling.
8. Serve
Once chilled and set, cut into squares or rectangles. Serve and enjoy your chewy, spiced gingerbread bars!
Tips for Best Results
- Be careful not to bake too long — overbaking makes the bars dry instead of soft and chewy.
- Let the bars fully cool before frosting so the cream cheese doesn’t melt.
- You can adjust spices to taste if you like more ginger or cinnamon.