Peppermint Ginger Bars with Buttercream Frosting

• 2/3 cup unsalted butter, softened (1 stick plus 2 and 2/3 tablespoons)
• 1 & 3/4 cup packed light brown sugar
• 1/4 cup molasses
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 4 teaspoons Lightly Dried Ginger (or 2 tsp powdered ginger), see note below for substitution
• 2/3 cup crushed candy canes, finely crushed (about 8 small candy canes)

For the Vanilla Buttercream Frosting:

• 3/4 cup unsalted butter, softened
• 2 & 1/2 cups powdered sugar, sifted for best results
• 1 & 1/2 teaspoons vanilla extract
• 2-3 tablespoons milk, or cream
• 1/4 teaspoon salt
• 3-4 crushed candy canes, for stirring into frosting or sprinkling on top (coarsely crushed)

1. Preheat your oven to 350 degrees F (175 C). Line a 9×13 inch glass baking pan with parchment paper or aluminum foil, ensuring an overhang on the sides for easy lifting. If using foil, lightly spray it with nonstick cooking spray to prevent sticking.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for 1-3 minutes on medium speed. Remember to stop and scrape down the sides of the bowl as needed until the butter is light and fluffy.
3. Add the brown sugar to the beaten butter and continue to beat for another 1-2 minutes until the mixture is well combined and creamy. This step helps create a smooth base for your gingerbread bars.
4. Next, incorporate the molasses, eggs, and vanilla extract into the mixture. Beat thoroughly, again making sure to scrape down the sides of the bowl to ensure all ingredients are fully integrated and evenly mixed.
5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon until they are uniformly combined. For the candy canes, finely crush approximately 8 small candy canes in a food processor. If you’re using Lightly Dried Ginger, you can add it to the food processor with the candy canes for a finer chop; otherwise, simply add it to the flour mixture. If you do not have a food processor, place the candy canes in a sturdy zip-top bag and use a rolling pin to crush them. Finally, stir the finely crushed candy canes and ginger into the flour mixture.
6. Gradually add the prepared dry ingredients to the wet butter mixture, mixing on low speed until just combined. It is crucial not to overmix the batter at this stage, as overmixing can lead to tough bars.
7. Evenly spread the gingerbread batter into your prepared 9×13 inch pan. Bake in the preheated oven at 350 degrees F (175 C) for 27-28 minutes, or until a wooden toothpick inserted into the center comes out clean or with only moist crumbs attached. For a wonderfully soft and tender texture, much like brownies, it’s better to slightly underbake these bars.
8. Remove the gingerbread bars from the oven and allow them to cool completely in the pan on a wire rack. Patience here is key! Once fully cooled, use the parchment paper or foil overhang to gently lift the bars out of the pan and transfer them to a cutting board.
9. While the bars are cooling, prepare the luscious vanilla buttercream frosting. In a clean large bowl or the bowl of a stand mixer, beat the 3/4 cup softened butter until it is smooth and creamy, which should take about 1-3 minutes depending on how soft your butter is initially.
10. Add 1 cup of powdered sugar and the vanilla extract to the butter. Beat on low speed until combined, then increase the speed to medium and beat until the mixture becomes light and fluffy.
11. Gradually add the remaining powdered sugar, 2 tablespoons of milk (or cream), and the 1/4 teaspoon of salt. Beat well until the frosting is smooth, creamy, and wonderfully light. If you prefer a thinner consistency, add an additional tablespoon of milk; for a thicker frosting, incorporate a bit more powdered sugar. Remember to scrape down the sides and bottom of the bowl frequently to ensure even mixing and a perfect consistency.
12. Evenly spread the finished buttercream frosting over the cooled gingerbread bars. Immediately sprinkle with 3-4 coarsely crushed candy canes for a beautiful festive look and an extra pop of peppermint flavor and crunch. Alternatively, you can stir the coarsely crushed candy canes directly into the frosting for an integrated peppermint experience throughout. Now, the best part – it’s time to slice and indulge!

Halving the Recipe: This recipe is incredibly easy to cut in half if you’re baking for a smaller crowd or simply want fewer bars. Simply use a 9×9 inch or 8×8 inch glass baking pan. The baking time will be roughly the same, but it’s always a good idea to start checking for doneness around the 25-minute mark to ensure perfect results and prevent overbaking.

Pan Choice Matters: I highly recommend baking these gingerbread bars in a glass pan. Glass bakeware tends to produce softer, more tender edges and a more even bake, which perfectly complements the chewy texture of these bars. If you opt for a metal pan, keep in mind that they tend to bake a few minutes faster and may result in slightly crispier edges, so keep a closer eye on them to prevent overbaking.

Crushing Candy Canes: For the candy canes mixed into the bar batter, I prefer them quite finely crushed so they blend seamlessly into the dough. However, for the festive topping sprinkled on top of the frosting, a coarser crush using a rolling pin provides a more appealing texture and visual pop, adding to the holiday charm.

Storage: To maintain their freshness and delightful texture, store these Frosted Peppermint Gingerbread Bars in an airtight container at room temperature for up to 3 days. For longer storage, they can be kept in the refrigerator for up to a week. These bars also freeze beautifully for up to 2-3 months, making them perfect for advance holiday preparation.