A quick, spice‑filled treat that pairs well with tea, these gingerbread‑style bars combine graham cracker crumbs, warm spices and white chocolate chips, bound together with sweetened condensed milk and molasses. The recipe calls for mixing dry ingredients, folding in the wet components, then baking the mixture in an 8‑by‑8 pan until the edges turn lightly golden. After cooling, the bars can be dusted with icing sugar and stored in an airtight container for several days. The full instructions and ingredient list are available on the creator’s blog.
Made these cookies when I needed something really quick and everyone loved them. They're soo easy one of my favourite things with a cup of tea. I live anything a little spicy with a cup of tea! Full recipe: https://livslittlemuffins.com/gingerbread-graham-cracker-bars/ Ingredients 2 1/2 cups (300g) graham cracker crumbs (gluten free if needed) (or 21.5 sheets crushed) 2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground allspice 1/2 tsp salt 3/4 cup (120g) white chocolate chips 400g/14oz sweetened condensed milk (or 300mL can in Canada) 1/4 cup (65g) molasses 2 tbsp (18g) icing sugar (optional) Instructions Spray or line an 8×8 pan and set aside. Preheat the oven to 350℉. In a large mixing bowl, add all of the ingredients except the milk, molasses and icing sugar. Stir to combine. Then add in the sweetened condensed milk and molasses and stir until combined. Add the mixture into your prepared pan and gently push down so it's spread evenly. Bake for 25-30 minutes or until the edges start to turn light golden and the centre is just set. If it still has a slight wobble, that's fine, it'll set up once cooled. Allow to completely cool before dusting with icing sugar. Cut into squares and enjoy! Store any leftovers in an airtight container for up to 5 days. submitted by /u/LivsLittleMuffins [link] [comments]
