Chocolate Hazelnut Gingersnap Cookie Bars

5 from 1 vote

Chocolate Hazelnut Gingersnap Cookie Bars

These Chocolate Hazelnut Gingersnap Bar Cookies are a decadent treat perfect for celebrating the holiday season. A unique twist on a classic Christmas cookie, the flavors of chocolate and hazelnut meld well with the ginger in these cookie bars.

Course Dessert

Cuisine American

Keyword gingersnap bar cookies, gingersnap cookie bars, nutella and ginger

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 175kcal

Author Robin Gagnon

Ingredients

Gingersnap Cookie dough

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 Frosting

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