Gingerbread Pecan Bars

Nothing says cozy better than the flavor of gingerbread during the Christmas season. These Gingerbread Pecan Bars are wonderfully gingery and cinnamony. They are topped with a sweetened condensed milk mixture, chopped pecans, and sprinkles!

Gingerbread is the holiday flavor equivalent of a fuzzy sweater. Warm spices and molasses provide that distinctive warm and spiced holiday flavor that we know and love. Whether it’s in cake form, cookie form, or liquid form, it’s all delicious and comforting.

These bars are a great take-along to any holiday gathering this year. The gingerbread base is dense…more cake-like rather than cookie-like. It is topped with a layer of sweetened condensed milk and egg mixture. Chopped pecans are then added for crunch and nuttiness. Last, you can’t celebrate the holidays without sprinkles! Add as much or as little as you want for a festive look.

What to love about these bars:

1. They are made from scratch; you know all the ingredients.
2. They are easy to make. Preparing the gingerbread takes less than 10 minutes, and whipping the condensed milk/egg takes 2-3 minutes. The bake time is about 30 minutes.
3. Can easily be made ahead.
4. Easy to eat and serve. No fork or spoon is necessary.
5. Stores well at room temperature and even longer refrigerated.

Recipe highlights:

• Beat butter and sugar until light and fluffy.
• Beat in egg, then molasses and vanilla extract.

• Combine flour and dry ingredients.
• Add to wet ingredients in increments until blended.
• Press dough in a prepared 9×13-inch baking pan and bake at 350° F for 12 minutes.

• Combine condensed milk mixture ingredients. Beat until smooth and creamy.
• Pour over par-baked gingerbread. Add pecans. Bake for an additional 13-15 minutes.
• Remove from oven. Immediately add sprinkles. Allow to cool.
• Detailed instructions are in the recipe card below.

Recommended Supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This baking pan comes with a lid. It makes these bars super portable and easy to transport.
• This stainless steel spatula is the perfect size for serving up brownies and bars.
• These mixing bowls have a nonslip bottom and pour spouts. I have a similar one from a different brand and love it.
• I have this hand mixer. It’s compact but has It’s perfect for little jobs that don’t require a large stand mixer.
• I use vinyl food gloves all the time. They help me press the batter into the baking pan without it sticking to the gloves.

How to store:

1. Store in an airtight container at room temperature for up to 4 days or refrigerated for 6-7 days. Allow to come to room temp before eating if stored refrigerated.
2. Tip: Placing a layer or two of paper towels over the bars will help absorb any moisture created during storage at room temperature.

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Gingerbread Pecan Bars

Author: Thao | In Good Flavor Cooking Method:Mixing, Baking Cuisine:American Courses:Dessert Recipe Keys: H Holiday Recipes B Baking

Difficulty:BeginnerPrep time: 12 minutesCook time: 28 minutesTotal time: 40 minutesServings:12 servings

Description

Nothing says cozy better than the flavor of gingerbread during the Christmas season. These Gingerbread Pecan Bars are wonderfully gingery and cinnamony. They are topped with a sweetened condensed milk mixture, chopped pecans, and sprinkles!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 teaspoons ground ginger
• 2 scant teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup butter, room temperature
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup molasses

For the topping:


• 3 tablespoons all-purpose flour
• 1/2 cup sweetened condensed milk
• 3/4 teaspoon vanilla extract
• 1/4 scant teaspoon salt
• 1/8 teaspoon baking powder
• 2 eggs
• 2 teaspoons butter, melted
• 1 cup chopped pecans
• sprinkles of choice garnishing

Instructions

1. Preheat oven to 350° F.
2. Beat butter, brown sugar, and granulated sugar until fluffy and creamy.
3. Add egg. Beat well. Add molasses and vanilla. Beat for one minute.
4. Combine flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Blend.
5. Add one-third of the flour mixture. Beat until just barely blended. Repeat. Add the last third, beating until well blended.
6. Grease the bottom of a 9 x13-inch baking pan. Press the dough down evenly. Bake for 15 minutes.

For the topping:

7. Whisk eggs well. Add the remaining ingredients except for pecans and sprinkles into a bowl. Beat well.
8. Pour evenly over the par-baked gingerbread. Add pecans.

Finish baking gingerbread:

9. Return the gingerbread to the oven. Continue to bake for 12-15 minutes or until the topping looks set in the center.
10. Remove and immediately add sprinkles.
11. Allow to cook before cutting into squares.

Notes:

• Store bars at room temperature for up to 4 days or refrigerate for 6-7 days. If stored refrigerated, allow them to come to room temperature before eating.
• If storing the bars at room temperature, placing a layer or two of paper towels over them will help absorb any moisture that develops.

Keywords:Holiday Recipes, Desserts, Gingerbread, Gingerbread bars, Christmas

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