Chewy Gingerbread Bars

***Note: If you would like to double this recipe, use a large jelly roll pan (I used a 11 1/2 by 16 inch pan while experimenting) and bake at 350 for 20-25 minutes. Allow the bars to cool, then frost and refrigerate for at least 30 minutes before cutting.

Gingerbread Bars: 

• 3/4 C butter, melted
• 1 C sugar
• 1/4 C molasses
• 1 egg
• 2 C flour
• 2 t baking soda
• 1 t cinnamon
• 1/2 t salt
• 1/2 t ginger
• 1/2 t cloves

Cream Cheese Frosting:

• 4 ounces cream cheese (half a brick), softened
• 2 T butter, softened
• 2 C powdered sugar
• 1 T milk
• 1/2 t vanilla
• dash salt

• Pour the melted butter
• sugar…
• and molasses into your stand mixer, or large mixing bowl. Beat until well combined. 
• Add the egg and beat until smooth. 
• In a separate bowl toss together all of the dry ingredients. 
• Pour the dry ingredients into the mixer and beat, just until combined. 
• Spray a 9×9 pan with cooking spray and press the dough into it. 
• Bake at 350 for 15-20 minutes, do not over bake. Stick a knife into the center of the bars. If it comes out clean…remove the pan from the oven and let it cool completely. The bars will continue to cook a bit as they cool. Once frosted the bars will be put in the fridge for an hour…this will also help the bars to set up and not be too doughy. 
• Mix all frosting ingredients together in your stand mixer. Beat until nice and smooth.
• Spread the frosting over the top of the cooled bars. Refrigerate for one hour, cut and serve!
• Store leftover bars in the fridge, or freezer. 
• Enjoy!!!

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