Gingerbread bars are a fantastic treat that brings together all those warm, spicy flavors we love in gingerbread but in a fun, easy-to-eat bar form. You get the cozy mix of ginger, cinnamon, and molasses, all baked into a soft, chewy texture that feels just right whether it’s snack time or dessert.
I love making these bars because they’re so simple to whip up, and they fill the kitchen with that amazing smell that instantly makes you think of holidays and family gatherings. One trick I like is to add a little extra ground ginger for a nice kick that wakes up your taste buds without being too spicy.
These bars are perfect served just as they are, but I also enjoy them with a dollop of whipped cream or a scoop of vanilla ice cream on top. They’re great for sharing at parties or packing in lunchboxes, and somehow, everyone who tries them wants to know the recipe. I always feel like these gingerbread bars have a way of bringing people together and making any day a little sweeter.
Key Ingredients & Substitutions
Molasses: This gives gingerbread bars their deep, rich flavor and dark color. If you don’t have molasses, you can try dark corn syrup or honey, but the taste will be less intense.
Ground Ginger & Spices: Fresh ground ginger brings warmth and spiciness. If you want a milder taste, reduce the ginger or swap some for ground nutmeg or allspice.
Dates: They add natural sweetness and texture in the filling. If you prefer, figs or raisins can work well too, just chop them finely.
Cream Cheese Frosting: It adds a lovely creamy tang that balances the spices. You can swap cream cheese for mascarpone or use a powdered sugar glaze for a lighter topping.
How Do I Get a Soft, Moist Gingerbread Base with a Thick Filling Layer?
Balancing moisture between the gingerbread base and date filling is key:
- Don’t overmix the gingerbread batter; mix until just combined to keep it tender.
- Simmer the dates gently to soften them without drying out the filling—this helps it spread smoothly.
- Spread the filling evenly over the batter before baking, so it sets in the middle layer without mixing in.
- Monitor baking time. The bars should be baked until the gingerbread layer is set but still moist. A toothpick test helps here—avoid testing the filling area.
Letting the bars cool fully before frosting and chilling helps the layers firm up, so slicing your bars is clean and neat. I like to chill them in the fridge for at least an hour; it really makes a difference!
Equipment You’ll Need
- 9×13-inch baking pan – perfect size for even baking and easy slicing of bars.
- Parchment paper – helps you lift the bars out without sticking or breaking.
- Mixing bowls – at least two to keep wet and dry ingredients separate and organized.
- Hand mixer or stand mixer – makes creaming butter and sugar, plus frosting, super smooth and easy.
- Saucepan – needed to soften and cook the date filling evenly.
- Spatula – great for spreading batter and filling evenly in the pan.
Flavor Variations & Add-Ins
- Swap dates for chopped dried figs or raisins for a different fruity filling texture and taste.
- Add chopped crystallized ginger to the batter for extra zing and chewiness.
- Sprinkle chopped nuts like walnuts or pecans on top before baking for crunch.
- Replace cream cheese frosting with a simple powdered sugar glaze to keep it lighter and less rich.
How to Make Gingerbread Bars
Ingredients You’ll Need:
For the Gingerbread Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
For the Filling Layer:
- 1 cup finely chopped dates
- 1/2 cup water
- 1/2 tsp ground ginger
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
For Garnish (Optional):
- Festive sprinkles (green and orange shown in the image)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and around 25-30 minutes to bake. You’ll also need extra time for cooling and chilling — plan for at least 1 to 2 hours in total before serving so the layers set up nicely.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving extra hanging over the edges. This makes it easy to lift the bars out once they’re ready.
2. Make the Gingerbread Batter:
In a large bowl, cream together softened butter and brown sugar until the mix is light and fluffy. Add the molasses and eggs, mixing well until everything is smoothly combined. In a separate bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. Gradually add these dry ingredients into the wet mixture, stirring just until everything comes together into a batter.
3. Spread the Batter in the Pan:
Evenly spread the gingerbread batter into your prepared baking pan using a spatula. Try to keep the surface smooth.
4. Cook the Date Filling:
In a small saucepan, combine the chopped dates, water, and ground ginger. Simmer on low heat, stirring occasionally, until the dates soften and the mixture thickens – about 5 to 7 minutes. Remove from heat and let it cool a bit.
5. Add the Filling and Bake:
Spread the cooled date filling evenly over the gingerbread batter in the pan. Bake in the oven for 25-30 minutes. To check doneness, insert a toothpick into the gingerbread layer (avoid the filling part). If it comes out clean, the bars are done!
6. Cool Completely:
Take the pan out and place it on a wire rack. Let the bars cool fully before adding the frosting.
7. Make the Frosting:
In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy.
8. Frost and Garnish:
Spread the cream cheese frosting evenly over the cooled bars. Add festive sprinkles on top if you like.
9. Chill and Serve:
Refrigerate the bars for at least 1 hour to let the frosting set nicely. When ready, lift the bars out using the parchment edges. Cut into squares and serve chilled or room temperature.
Can I Use Frozen Dates for the Filling?
Yes, you can use frozen dates, but make sure to thaw them completely before chopping and cooking. Thaw in the fridge overnight or at room temperature for a few hours to ensure even texture in the filling.
How Should I Store Leftover Gingerbread Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed chilled or at room temperature. You can also freeze the bars (without frosting) for up to 2 months—wrap them tightly before freezing.
Can I Substitute the Cream Cheese Frosting?
Definitely! If you prefer, use a simple powdered sugar glaze or a buttercream frosting instead. Just remember the cream cheese adds a nice tang that balances the spices really well.
Is It Okay to Make the Bars Ahead of Time?
Absolutely! You can bake the bars and prepare the date filling a day ahead. Apply the frosting just before serving for the freshest look and taste.
