Ginger Bars

"Another update!- I was the first reviewer of this recipe a couple of years ago and I have been enjoying these on a regular basis ever since. Then yesterday I had an epiphany- Brownie Sundae! I topped ..." See morethese warm gingery, gooey delights with some french vanilla ice cream and warm roasted pears in pear caramel sauce. I topped with a few toasted walnuts and a dollop of whiskey whipped cream. Eye-rolling-toe-curling-oh-my-God good!"

"Lovely, spicy, tasty bites. Since my crew loves their ginger baked goods to have a pleasantly warm afterglow, I added a full tablespoon of ginger and several good shakes of cayenne pepper. Then sprink..." See moreled the top with sugar to ensure a crackly crust. These didn't disappoint. I'm perplexed by the reviews that call this recipe "cake-like" because mine were nice and chewy, with a thin, shiny crust that shattered when bitten into. To be fair, I need to note that I used only all purpose flour, as I didn't have any whole wheat. Maybe that made the difference? Another possible explanation I can think of is overbaking. They were devoured in no time flat, and one friend who is a major fan of gingersnaps said he actually prefers these because of their chewy texture - the flavor is virtually the same. These are easy to whip up in no time at all - much quicker than making individual cookies. I always keep molasses on hand, and this is just about as good an excuse as any I've found for continuing to do so. A+"

"These are incredible - chewy, sweet (but not too sweet), the perfect amount of gingery zip. Try these. Love them. As an aside, it did take a little extra time in my oven - almost 40 minutes...." See more"