Chai Gingerbread Bars - Buttered Side Up

Chai Gingerbread Bars




Chai Gingerbread Bars

Finished1closer

Soft, spicy and full of flavor. These gingerbread bars are definitely a favorite of mine. 

I first made these for the Tasty Kitchen blog back in December of 2010. The other day I had a hankering for them, so I cooked up a pan. They were just as good as I remembered. So I decided I should share the recipe with you.

These are excellent plain, but they are exceptionally good with a cup of tea (or a cold glass of milk) and a dollop of whipped cream. They're delicious fresh from the oven or cold from the refrigerator.

Chai Gingerbread Bars
adapted from Nika | makes about 16 servings or one 9x13-inch pan | PRINTABLE PAGE

Ingredients:
  • 2 cups whole wheat flour (I used half sprouted spelt flour and half while flour)
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp Chai tea leaves (I mixed up my own)
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1 cup butter, softened
  • 1-1/2 cups sweetener of choice (I used evaporated cane juice)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tablespoon grated fresh ginger
Directions:

1) Preheat your oven to 350 degrees F (175 C). Butter or line a 9x13-inch pan with parchment paper. Set aside.
2) In a medium bowl, whisk together the flour, cinnamon, allspice, Chai tea leaves, ground ginger and baking soda.
3) In the bowl of a stand mixer cream the butter and sugar together until soft. Add the eggs one at a time, beating well after each addition. Add the vanilla and fresh ginger and mix. With the mixer on low speed, slowly add the flour mixture and mix until combined. 
4) Spread the batter into the pan, making sure it is evenly distributed. Make sure to smooth out the top of the batter (I like to use an offset spatula). Sprinkle the top of the bars with extra sugar, if desired.
5) Slide the pan into the oven and bake for about 25 minutes, or until a toothpick comes out nearly clean. Serve warm or cold, plain or with whipped cream.


8 comments

  1. These sound so delicious. I'm going to save this recipe for the weekend! My daughter and I are going to be home alone this weekend :( My husband and our sons are going camping. She loves helping me in the kitchen, so this would be fun to do with her!

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    Replies
    1. Aw, it gets kinda lonely when you're hubby's not home, eh? But I'll bet they'll enjoy camping! And it IS fun to have a girls' day every once in a while. :) I can't wait 'til Helen can help me in the kitchen. Hope you enjoy!

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  2. These look lovely Erica! Especially paired with a nice cup of tea. I can't wait to try :)

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  3. I can not find evaporated cane juice in our tiny little town but we have bees and I would love to use honey. Do you think the honey will change the consistency? Also, can I cook these in a glass pan?

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    Replies
    1. The honey will change the consistency and the flavor a bit. You can increase the flour by a few tablespoons to compensate for the liquid. You will probably also want to decrease the amount of honey since honey is sweeter than sugar. I think it would work great if you cooked it in a glass pan - that's what I used! :)

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  4. This chai gingerbread bars is just so sweet. I wonder what my friends will say when I can make something like this for them specially that they really like easy desserts.

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  5. Its that time of year again.. gingerbread time. These look so good. Like I could pour myself and nice cup of tea and enjoy one, or two of these

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