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Chocolate Hazelnut Gingersnap Bars
Chocolate Hazelnut Gingersnap Bars are a decadent treat!
Course
Dessert
Cuisine
American
Prep Time
8
minutes
minutes
Cook Time
22
minutes
minutes
Servings
24
Calories
175
kcal
Author
Robin Gagnon
Ingredients
Gingersnap layer
¼
pound
butter
one stick, melted
1
cup
dark brown sugar
firmly packed
1
large egg
1 ½
teaspoon
pure vanilla extract
¼
teaspoon
Kosher salt
1
cup
all-purpose flour
½
teaspoon
baking powder
½
teaspoon
baking soda
1
teaspoon
ground dry ginger
3
tbs
finely minced crystallized ginger
Chocolate Hazelnut layer
1
cup
semisweet chocolate chips
½
cup
chocolate hazelnut spread
2
teaspoon
coconut oil
or shortening
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
175
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
17
mg
|
Sodium:
93
mg
|
Potassium:
98
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
130
IU
|
Calcium:
26
mg
|
Iron:
1.1
mg