Photo: Kana Okada; Styling: Sara Quessenberry
Yield
Makes 32 bars

How to Make It

Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows).

To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.

To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Ratings & Reviews

seaside725's Review

seaside725
February 01, 2012
I've had better bars. I agree that I probably would not use the parchment paper if I were to make this again. All in all they were ok, nothing special.

dmloss's Review

Viktorija
October 18, 2010
I followed the recipe exactly, but I used dark brown sugar instead of light. They turned out okay and I will probably try making again, but I had the following issues. The parchment paper made it so the bars were uneven in the corners (I might just grease the bottom next time), there was not enough ginger taste and all the chocolate chips went to the bottom.

Viktorija's Review

dmloss
June 19, 2010
Made it without chocolate chips but still bars had good Christmas like taste!!