Gingerbread Cookie Bars
These scrumptious bars combine two traditional holiday treats to create a mouthwatering bite perfect for the holidays. Swap your butter 1:1 with Becel Sticks, which require no softening so you can go from prep to enjoyment in 30 minutes.
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 Becel unsalted margarine sticks
- 1 cup firmly packed light brown sugar
- ¼cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3 tbsp white chocolate chips
- ½ cup dried cranberries
- ½ cup toasted chopped
Preheat oven to 375 °F (190 °C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper, leaving 2-inch (5 cm) overhang. Spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
Beat margarine sticks with sugars in a large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine white chocolate chips, cranberries and pistachios in a small bowl. Evenly sprinkle over dough; press gently.
Bake Gingerbread Cookie Bars 20 minutes or until a toothpick inserted in centre comes out clean. Cool in pan on a wire rack for 10 minutes. Using foil overhang, lift out of the pan and cool completely. Cut into 30 pieces.
Prep time: 10 minutes Cook time: 20 minutes Makes: 30 cookie bars
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