Serves a Crowd
Gingerbread Bars with Hard Sauce Glaze
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31 Reviews
Donna C.
January 27, 2016
WOW! This recipe did NOT disappoint! I used La Boîte's "Reims Hot Chocolate and More, No. 39" which is essentially spiced 54% Cacao Chocolate Chips-- these are spiced with honey, star anise, ginger, cinnamon and spices. I therefore eliminated the cinnamon (not a big fan--would've eliminated it anyway), and used freshly microplaned ginger instead of powdered. I took the advice of so many others who wished they'd doubled the recipe, so I did, but used the original amount of glaze, which is perfect. Good Lord, I'm in heaven!
AntoniaJames
January 27, 2016
Thank you, Donna, for the kind words but especially for the many excellent suggestions. Sounds so delicious! ;o)
Pamela S.
October 4, 2015
So, I am very intrigued by this fabulous recipe. I am planning to use it for the grand finale of opening night Gala featuring all appetizers. I would like to cut small squares to put in a puddle of creme anglaise in little white asian spoons. Just one yummy bite per person. So, my question is, could you please tell me approx. how thick these bars are? I am looking for a bar approx. 3/4". I could certainly change the pan size and time... Wondering if you have any thoughts for me! Any guidance, very appreciated! Thank you!
fiveandspice
December 7, 2011
How on earth did I miss these before?! AJ, these look simply amazing! They are saved and going to be one of our Christmas cookies this year.
ThreeHawaiianGirls
October 8, 2011
Just made this today, the flavor is fantastic! I was not expecting such a punch of flavor, it is exactly what I was looking for: deep flavors with denser texture.Thank you for the recipe, it is one I am sure to make again and again. I doubled it to make a 9 x 13 pan, because 8 x 8 is not enough! :)
AntoniaJames
October 9, 2011
Thanks so much for letting me know, especially about doubling. What kind of chocolate did you use? I've edited the headnote to warn people that going with unsweetened produces a distinctive bitter "edge." (Some people love it, others don't . . . . It's a decidedly grown-up sensibility, I think). ;o)
ThreeHawaiianGirls
October 10, 2011
I used Nestle semi-sweet chocolate chips, it was what I had on hand. I thought it turned out fantastic! 1/2 cup (3 ounces) for a 9 x 13 pan. We ate the whole pan, and tomorrow, I am making more. Thanks again!
EmilyC
October 5, 2011
Oh yum! These look so delicious. I'm a big fan of gingerbread, and I like that these are in bar form.
AntoniaJames
October 5, 2011
Thank you, EmilyC! I wanted something that could be cut into finger food size, to make it easier to eat at holiday parties. (I'd cut it into bars about half the size of the pieces shown in the photo.) ;o)
boulangere
October 4, 2011
Calvados! I love gingerbread, and what a happy home for something so heady.
AntoniaJames
October 5, 2011
Thanks, boulangere! Yes, it's a good match, if I may say so. Rather grown up, too, especially if you use a good French Calvados. ;o)
Bevi
October 4, 2011
This is going to my husband's office on Thursday or Friday. I too will be using pear brandy.
AntoniaJames
October 5, 2011
Wow, Bevi, I'm honored. Let me know how you like it with the pear brandy! ;o)
Niknud
October 4, 2011
Mmmm...molasses and chocolate and ginger and brandy. Oh dear. You really are dangerous aren't you?
AntoniaJames
October 5, 2011
Thank you, Niknud . . . Dangerous? Me? Well, maybe, but with the best intentions, of course. ;o)
Midge
October 4, 2011
I love the dark chocolate addition and I'm with you on the cinnamon. Saving this to try soon!
AntoniaJames
October 5, 2011
Thanks, Midge, I hope you do! I'm working on updating my chewy molasses Christmas cookies, so stay tuned. ;o)
Gingerdaddy
October 3, 2011
I'm StI'll recovering from your delicious pear-filled cowboy Coffee cake. Of course I didn't have to eat most of it, I just did. Have all the ingredients on hand, so will make this tonight and serve it with lunch tomorrow. I take it that if I use apple cider for the topping, I use same amount as brandy?
AntoniaJames
October 3, 2011
Yes. But add it gradually, so it doesn't get too runny. There's a lot of variation when making glazes, in my experience, due to how densely packed your confectioners' sugar is when you measure it. You may even need more than 1/2 cup, depending on how runny or thick you like the glaze. I'm sure the cider will make it tasty! ;o)
mrslarkin
October 3, 2011
Looks so yummy! We must all have gingerbread on the brain. I, too, made some recently - a vegan version. I agree, a little bit of chocolate makes it so so good! Thank you for another delicious recipe, AJ!
AntoniaJames
October 3, 2011
You're welcome, mrslarkin, and thank you for your kind words. It's something about September becoming October that has us all thinking about gingerbread . . . Am really interested in your vegan version!! ;o)
drbabs
October 3, 2011
This is so funny. I was thinking about a variation on gingerbread just this morning--will post the recipe I dreamed up when I get around to making it.
hardlikearmour
October 3, 2011
Yum, AJ! I love gingerbread. When you say dark molasses, do you mean black strap?
AntoniaJames
October 3, 2011
Actually, that's a good question. I mean dark as in not light. But I think the labeling is now "regular" vs. light, so I'll clarify in the recipe. Of course you can use blackstrap, but in that case, you'd want to use a semisweet chocolate, lest the two different types of bitter notes overwhelm the other flavors. ;o)
TheWimpyVegetarian
October 3, 2011
I love this, AJ! Gingerbread is one of my favorites too. I'm working on a gingerbread too that uses some cutie-pie seckel pears I found at the farmer's market. I really love the use of chocolate in yours and your glaze looks fabulous for it. Great job!
AntoniaJames
October 3, 2011
Thanks, ChezSuzanne. Yours with the seckel pears sounds simply wonderful. I can't wait to see the recipe. Actually, when I asked Mr. T what we should put in the glaze to pep it up a bit, he said, "Pear brandy." I only have apple on hand (Clear Creek . .. someone here recommended it, ages ago -- what it HLA?? -- and it's exceptionally good), so that's what I use. I have to say that the hard sauce glaze is my favorite new glaze, for this time of year . . . it's so evocative of the great holiday desserts we all enjoy! ;o)
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