Various ingredients from a well-known candy bar combine to create a tasty, entertaining, and fast breakfast delight. Children will enjoy creating and topping their own jar of morning treats.
| Servings: | 6 |
| Yield: | 1 dozen |
Ingredients
- 1 cup white sugar
- ½ cup shortening
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 tablespoons molasses
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar, shortening, flour, spices, and salt as for pie crust. Divide dough in half and set aside.
- Add remaining ingredients to half of the dough. Place in a greased 9 inch square pan. Sprinkle the other half of the dough over mixture. Bake for 30 minutes. Cool in pan and then cut into bars.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 543 mg |
| Sugars | 39 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This has a very similar ingredient list to my mom’s tried-and-true Buttermilk Gingerbread (the only difference is in the amount of molasses), so I thought I’d try this different preparation. The taste is good, but I’m not crazy about the texture. I generally love fruit crisps/crumbles, but this kind of topping over a cakey bar thing didn’t suit me.
Seriously? The cake part was ok but the combination of the spices seemed to not be quite right and tasted weird and left a bad after taste. The topping stayed dry and did not turn into a crunchy topping so every bite of this was like eating cake with sand on top, gritty. I may experiment and use all the ingredients together and add more liquid to get a cake without the dry topping but I’m not sure I care for the taste of this enough to try it again.
It turned out pretty dense, but that’s just the kind of gingerbread I was looking for-I topped it with a simple cream cheese frosting with a little grated orange peel-yummy!
Very good! I will make this again. However, this was more like gingerbread cake not a bar cookie. I also replaced the shortening with butter.
This is not a bar recipe, but a coffee cake. I was disappointed it wasn’t more dense and most like a bar cookie, instead it was at the top of my 9X9. I also didn’t care for the crumb top — it didn’t seem to add to the recipe. It was ok as a spice coffee cake recipe.
This is a nice, moist cake bar. Only change I made: used butter instead of shortening. Next time I make this I would add a 1/2 tsp more ginger and a bit more cinnamon–I like my gingerbread with a very pronounced flavor. I did not find the topping too dry
There is way too much dry topping on this. Good flavor, but I’ll probably not make it again.
I’ve just searched over an hour to refind this terrific recipe. It’s livened up a lot of coffee hours, and is VERY easy to put together at the last minute. My daughter loves helping stir and crumble the top. An excellent, delicious cake-bar!