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Gingerbread Bars

Copper Chef 11" Square Fry Pan 

Recipe Type:  Dessert
Servings  9
1.25  cup  flour  
0.333333  cup  sugar  
6  tablespoon  butter, melted  
6  ounce  white chocolate, melted  
8  tablespoon  unsalted butter  
0.5  cup  sugar  
0.5  cup  light brown sugar  
0.25  cup  molasses  
1  teaspoon  Vanilla Extract   
3    large eggs, room temp  
0.5  cup  all-purpose flour  
1  teaspoon  cinnamon  
0.5  teaspoon  salt  
0.5  teaspoon  ginger  
0.25  teaspoon  cloves  
1  pinch  allspice  
0    Royal Icing  
0    Assorted Candies  
0    Assorted Sprinkles  


1. Preheat oven to 350 degrees. In a medium sized bowl, combine the flour and sugar; stir.

2. Add the melted butter and mix until all the butter is absorbed and the texture is crumbly.

3. Gently pressed the crumbs into a Copper Chef Skillet sprayed with baking spray. Do not pack the crumbs into the skillet.

4. Bake for 12 minutes.

5. Meanwhile, make the gingerbread filling. In a large bowl, melt the chocolate and butter. Add the sugar, brown sugar, molasses and vanilla. Whisk to combine. Add the eggs and whisk until fully incorporated. Add the remaining dry ingredients. Whisk to combine.

6. Pour the filling over the cooked cookie crust. Bake until golden brown, about 25-30 minutes. The filling will not be firm.

7. Cool on a rack for 15 minutes before carefully inverting the bars onto a cutting board.

8. Flip the bars, filling side up, and allow to cool to room temperature. Cut the sheet into 9 equal pieces. Decorate with royal icing design, candy and sanding sugar.