Do you want the perfect little Christmas bar? I have the yummiest recipe for you! It’s so easy and will use up some of that molasses you just bought for the gingerbread cookies! I originally tried this recipe out a few years ago when we did a progressive dinner with the Bingham Family! I always get nervous to try new recipes but guess what? They turned out perfect! That’s what is fun about trying new stuff, you never know if you’re going to land on a gold mine. I definitely feel like I struck gold with this recipe! It’s our favorite holiday dessert that we make here at the Bingham house!
This dessert has the perfect chewy bar and the frosting is to die for! The bar is very easy to make. I pressed mine down into the pan with a measuring cup to get it all evened out! It worked like a charm. You can also use your hand but I feel like the little trick is the measuring cup!
Being Binghams, one of our favorite part of this dessert is the sprinkles. you’re able to dress it up as much as you’d like with sprinkles. We, of course, went a little heavy as these are our favorite!
Ingredients:
Bars
1/2 cup butter, softened
1/2 cup sugar
1/3 cup brown sugar
1 egg
1 tsp vanilla
3 Tbsp molasses
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
Cream Cheese Frosting:
4 oz. cream cheese, softened
2 Tbsp butter, softened
1 1/4 cup powdered sugar
1 Tbsp milk
Sprinkles
Instructions:
- Preheat oven to 350 degrees. Lighly spray a 9×9 or 8×12 baking dish with nonstick cooking spray.
- In a bowl, cream together butters and sugars.
- Add in egg, vanilla, and molasses and beat until creamy.
- Mix in flour, baking soda, spices, and salt until well combined.
- Spread batter into prepared dish and bake for 20-25 minutes or until edges are golden brown.
- Allow to cool while you prepare frosting.
- Cream together cream cheese and butter until smooth.
- Add in powdered sugar and milk, beat until smooth.
- Spread over bars and top with sprinkles.
Cut and serve, refrigerate extras.
