Chocolate Ginger Bars
In the winter months, whether I’m here or back home I always get a hankering for some spice. Whether it’s in my tea, latte or in something sweet like these bars. From pumpkin spice to ginger spice I love them all. How do you make them better? By adding chocolate obviously!
These bars are full of ginger and spice and lots of chocolate chewiness. The addition of molasses adds loads of that delicious brown-sugar flavour to them and since it attracts moisture (like honey), baked goods made with molasses stay moist and chewy like these bars.
What makes these a little over the top is the fudgey icing. It adds another layer of texture. The bars are chewy on their own then the chocolate chips add another texture to each bite, then there’s the fudgey chocolate icing layer and let’s not forget about the slightly crisp and chewy crystallized ginger pieces. So you get the point. Loads of flavour and loads of texture in these. I loved making my own crystallized ginger. It’s so easy to make and the recipe makes enough to reserve a stash to help a future headache or soothe a sore throat.
I would say that these are definitely not for the faint of heart. These are for those who like their flavours big and bold. I am a huge fan of gingery sweet things and strong molasses flavoured baked goods. So it’s a go big or go home kind of treat you’re in store for if you make these. If you like all those things you won’t be disappointed. And even if you don’t – trust me there something about these little guys that for some reason will keep you going back into the fridge for more. So give them a try and enjoy.
For the bars
- ½ stick of butter melted
- ¼ cup unsweetened cocoa powder
- ¾ cup all purpose flour
- 1 tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp of ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground clove
- ½ tsp baking soda
- ½ cup of coconut sugar or brown sugar
- ¼ cup unsulfured molasses
- 1 egg
- ¼ cup Greek yoghurt
- ½ cup of semi sweet chocolate chips
For the fudgey chocolate icing
- 1 stick of Butter
- 50 grams or approx ⅓ cup of Dark chocolate chips or semi sweet
- 50 grams or approx ½ cup of Unsweetened Cocoa powder
- 200 grams or approx 2 Cups of Icing sugar
- 2 tbsp ground ginger
- 4 tbsp of water
- Crystallized ginger slices chopped to sprinkle on the bars (homemade recipe below)
Preheat oven to 350 ° F and grease an 8-9 inch square baking pan. Line the bottom with a pice of parchment paper leaving an overhang on both sides. Butter paper and then lightly dust with some cocoa powder
In a medium bowl whisk together the flour, cocoa, ginger and the rest of the spices, the baking soda and set aside
In a large bowl whisk together the butter, sugar, molasses, egg, yoghurt until nice and smooth. Add the flour mixture and stir until just incorporated. Stir in the chocolate chips and pour the batter into the prepared pan and smooth top.
Bake for approx 30-35 minutes or until toothpick comes out clean. Transfer to a wire rack and allow to cool completely.
While they are cooling make the icing. In a small sauce pan on low heat, add the butter, chocolate, cocoa, icing sugar, ground ginger and the water. Gently heat, stirring, until you have a smooth icing.
Remove the bars from the pan lifting them with the parchment paper, spread evenly with icing and top with crystallized ginger, slice and serve.
For the crystallized ginger
- 1½ cups water
- 1½ cups sugar, plus extra sugar for coating
- 1 cup peeled and sliced ginger
- Combine water and 1 ½ cups sugar in a small saucepan and bring to a boil.
- Add ginger, reduce heat, and simmer for 20 minutes.
- With a slotted spoon, transfer ginger to a wire rack (set over a pan or dish so your counter doesn’t get sticky).
- Let stand until dry, and then roll slices in additional sugar.
- Store in an airtight container for up to three months.
Recipe for the bars adapted by Martha Stewart, fudgey glaze adapted by BBC Good Food and crystallized ginger by thekitchn