Cinnamon Roll Swirled Gingerbread Bars with Toffee Chips

3/4 cup all purpose flour

3/4 tablespoon baking powder

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg (or ground nutmeg will work too)

1/4 cup molasses

1 large egg

3/4 cup buttermilk

1/2 cup toffee chips (optional)

4 tablespoons melted butter

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 cup powdered sugar

3-4 tablespoons heavy cream

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil or parchment that has been generously sprayed with cooking spray.

2. In a large bowl, add the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg, molasses, egg, and buttermilk. Mix until well combined. Stir in toffee chips. Pour mixture into prepared baking pan. Add brown sugar and cinnamon to melted butter, stirring to combine. Drizzle over top of batter and run a knife through to swirl throughout. Bake for 28-33 minutes, or until cooked through. Remove from oven. Place powdered sugar and heavy cream into a medium mixing bowl, mix until a nice drizzling consistency. Drizzle over warm bars. Let cool completely then cut into bars (a plastic knife works wonders….no sticking!)

Makes 9-12 bars