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White Chocolate-Macadamia Nut Gingerbread Bars Recipe

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This recipe for White Chocolate-Macadamia Nut Gingerbread Bars is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C butter, at room temperature
1 C packed light brown sugar
1/2 C sugar
1/3 C molasses
2 eggs
1 egg yolk
1 Tbsp vanilla
2 C flour
1 C oats
1 1/4 tsp cinnamon
1 tsp ginger
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp cloves
2 C white chocolate chips
3/4 C chopped macadamia nuts
Directions:
Directions:
Preheat oven to 350º.
Spray a 9 x 13 pan with cooking spray, then line it with parchment paper allowing enough to overhang on the long sides to lift the bars from the pan.
Spray the parchment with cooking spray too.
Cream together butter and sugars.
Add molasses, eggs, egg yolk and vanilla.
Beat well.
In a separate bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, salt, ginger, and cloves.
Add it to the wet ingredients and beat until all are well mixed.
Stir in most of the chips and nuts.
Drop spoonfuls of dough all over the prepared pan.
Use wet hands (or hands sprayed with cooking spray) to pat the dough into the pan.
It will be sticky and wet.
Spread it out as evenly as you can.
Sprinkle any reserved chips or nuts on top.
Bake 30-40 minutes or until bars are baked through and no longer gooey inside (do the toothpick check).
The center should be springy and not soft, and the bars will turn golden brown.
Let the bars cool completely before slicing with a sharp knife.
It is even easier to cut if you refrigerate it first.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
These freeze well.

 

 

 

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