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Chai Gingerbread Bars

Chai Gingerbread Bars
Chai Gingerbread Bars

Soft, spicy and full of flavor. These chai 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.

P.S. – You can check out my other gingerbread recipes here!

Chai Gingerbread Bars

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Author Erica Lea


  • 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


  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.

Recipe Notes

adapted from Nika

Recipe Rating


Monday 28th of October 2013

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


Monday 28th of October 2013

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.

Erica Lea

Tuesday 22nd of October 2013

Thank you! Hope you enjoy!

Erica Lea

Tuesday 22nd of October 2013

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! :)


Tuesday 22nd of October 2013

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?