As promised, here is one more gingerbread recipe before Christmas.  I saved the best for last.

White Chocolate Gingerbread Bars!


These are definitely my favorite gingerbread recipe.  They are perfectly spiced with ginger, cinnamon and molasses.  The addition of white chocolate chips sends them way over the awesome edge!  They are super easy to make and I like that they are a little bit out of the ordinary--not your traditional holiday treat.

Merry Christmas to everyone and best wishes for a very happy New Year!  I'll be back in 2012!

Enjoy!

White Chocolate Gingerbread Bars
Source:  Pink Parsley
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Ingredients:
2 3/4 cups plus 1 Tbs all-purpose flour
1 1/2 tsp baking soda
1 tsp kosher salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups packed brown sugar
1/2 cup + 2 Tbs granulated sugar
2 large eggs plus 1 egg yolk
1 1/4 tsp vanilla extract
1/3 cup molasses
12 ounces white chocolate chips

Directions:
Preheat the oven to 350 degrees.  Spray a 9x13 inch baking dish with cooking spray.
Whisk together the flour, baking soda, salt, and spices.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars at medium speed until light and fluffy.  Add the eggs and yolk, one at a time, mixing well between each addition and scraping down the bowl as needed.  Beat in the vanilla and molasses.  Reduce speed to low and slowly add the flour mixture.  Mix until just incorporated, and fold in the white chocolate chips.

Pour the batter into the prepared dish.  The batter will be very thick, just gently spread it out in the pan with a greased spatula.

Bake 30-35 minutes, or until the edges are golden.  Allow to cool completely in the pan, about 2 hours, and slice into desired shape before serving.