Chocolate Hazelnut Gingersnap Bars would make a perfect addition to any holiday baking tradition. They are just different enough, to ensure your treats stand out, yet feature familiar holiday flavors everyone already loves. I warn you though, these bars are quite addicting.
Chocolate Hazelnut Gingersnap Bars
The spark for some of the best recipes comes from happenstance. That is just how these divine Chocolate Hazelnut Gingersnap Bars came to be.
It all started one afternoon. My daughter and I had just returned from a special sensory friendly presentation of the Christmas Carol at a local theater. I’d had a headache all day, and nothing seemed to be breaking it. I promptly popped open a jar of chocolate hazelnut spread, handed a spoon of it over to my eager daughter and looked around for something I could slather some on. All I came up with was a bag of neglected gingersnaps my daughter had rejected. The combination was outstanding… and coincidentally my headache quickly faded.
I nibbled on the combination a few times since then. The pungent ginger along with the rich sweet chocolate hazelnut spread were a perfect marriage, but the cookies were a bit too hard for my liking. I decided I could create a better version of my new found treat.
A two layered cookie bar recipe is what I came up with. A simple topping layer of chocolate hazelnut spread, melted with semi-sweet chocolate chips and a little coconut oil, makes for a smooth semi-soft fudge-like layer. This decadent layer compliments the buttery moist ginger blondie layer below, which features bits of crystallized ginger.
Preparation is easy, and not at all fussy. The gingersnap layer is mixed then spread out in a greased baking dish. The chocolate hazelnut topping is then spread evenly over the top, and the bars are left to fully cool. Once cool, the topping is just firm enough to hold it’s shape if stacked, yet tender enough to bite right through along with the soft ginger blondie cookie beneath.
Chocolate Hazelnut Gingersnap Bars are a decadent treat!
- 1/4 pound butter one stick, melted
- 1 cup dark brown sugar firmly packed
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp Kosher salt
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground dry ginger
- 3 tbs finely minced crystallized ginger
- 1 cup semisweet chocolate chips
- 1/2 cup chocolate hazelnut spread
- 2 tsp coconut oil or shortening
- Preheat oven to 350 degrees. Grease 8X11 baking dish.
- Cream together the butter and brown sugar. Add the egg, vanilla and salt. Mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, and dry ginger. Combine with the dry mixture and mix well.
- Fold in the minced crystallized ginger, then spread dough into prepared baking dish and gently press to flatten out.
- Bake for 20-22 minutes until center has crust and edges are not browned.
- Place ingredients for chocolate hazelnut layer in microwave-safe dish.
- Microwave for 30-40 seconds. Stir and repeat in 20-second spans until smooth. (will take 2 minutes or less).
- Spread topping over warm gingersnap cookie layer. Set aside until fully cooled and topping is semi-firm.
- Once cool, cut into 24 bars. Trim off outer edges first, if you want uniform looking bars.