These are one of my favorite Christmas treats to bake, and it packs well to give as gifts! Last Christmas I found this recipe for White Chocolate Gingerbread Bars (originally adapted from Martha Stewart), and couldn’t wait to try them out. They were perfect, and such a nice different treat to bake.
I had everything except molasses in my pantry, so I substituted with honey and they turned out just the way I would have expected, however they might be a wee bit richer with molasses. Either way, I’m pretty sure you’ll love with the results, and am betting you’ll want to add them to your gotta-make-each-year list too. They also pack easily, so they’re perfect if you’re getting recipes ready to share this Christmas season! (By the way, with the amount of butter these babies call for I definitely would have figured they were a Paula Deen recipe rather than from Martha Stewart, but apparently butter makes things better for everyone. I’m pretty sure I’ve never made another recipe that called for this amount of butter, but I’m sure that’s why they’re so good!)
- 2 3/4 cups + 1 tbsp flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp. salt
- 1 1/4 tsp cinnamon
- 1 tsp ginger
- 2 1/2 sticks butter
- 1 1/4 cups light brown sugar
- 1/2 cups + 2 tbsp sugar
- 2 large eggs + 1 large egg yolk
- 1 1/4 tsp vanilla
- 1/3 cup molasses (I substituted with honey)
- 10 oz, white chocolate chips
- Preheat oven to 350 and spray 17x12" baking pan with cooking spray.
- Mix together butter, brown sugar and white sugar with a mixer until fluffy.
- Add eggs and yolk, 1 at a time and mix well.
- Add in vanilla and molasses (or honey if substituting). Reduce mixing speed to low.
- In separate bowl, mix together flour, baking soda, salt and spices.
- Slowly add flour mixture to butter mixture, beating just until combined.
- Pour into prepared pan and bake 350 for 25-30 minutes. Cool in pan on wire racks.