Get ready to transform your kitchen into a festive paradise with these irresistible Cinnamon Roll Swirled Gingerbread Bars! Imagine biting into a decadent treat that combines the warm, spicy essence of traditional gingerbread with the sweet, buttery crunch of toffee chips. These aren't just bars - they're a culinary experience that will transport you straight to holiday heaven, making your taste buds dance with every single bite. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new seasonal obsession.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup toffee chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper, ensuring some overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add molasses to the butter-sugar mixture and mix until fully incorporated. Then add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 3/4 cup of toffee chips into the batter, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared baking pan and spread evenly. Create swirl patterns on top using a butter knife or skewer.
- Sprinkle the remaining toffee chips over the surface of the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool completely in the pan on a wire rack, approximately 45-60 minutes.
- Once cooled, lift the bars out using the parchment paper overhang and cut into 12 equal-sized bars.
- Serve at room temperature and store in an airtight container for up to 5 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other refrigerated ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the bars tender and soft.
- Swirl Technique: For beautiful cinnamon swirls, use a butter knife or skewer and create gentle, random patterns on top of the batter.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean.
- Cooling is Crucial: Allow bars to cool completely before cutting to ensure clean, neat slices.
- Storage Hack: These bars stay fresh up to 5 days in an airtight container, making them perfect for make-ahead holiday treats!
Nutrition Facts
Calories: 209kcal
Carbohydrates: g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 48mg
