Cinnamon Roll Swirled Gingerbread Bars with Toffee Chips

Christmas baking makes me so happy. There is nothing like the sweet smell of gingerbread baking in your oven, I’m telling you, it’s the best!

I just love these little bars I whipped up earlier this week. This is my first recipe coming from our new home! I am still getting unpacked, but it’s so great to start fresh in a fun new neighborhood.

Hope you will enjoy my sweet Holiday bars that are perfect for any Christmas plate for family and friends. Have a great day! xoxo

Here’s your line up. Please picture a bag of Toffee Chips that I left out ๐Ÿ™‚

Flour, baking powder, salt and that fabulous molasses!

Cinnamon, nutmeg and ginger…oh my!

Add them all to the bowl!

I love using my little nutmeg grater, but you can always use ground nutmeg if needed.

Give a little mix.

Time for the egg and molasses!

Pour in your buttermilk ๐Ÿ™‚

Time to mix!

Add your toffee chips and mix.

Pour into your prepared pan.

Time for the cinnamon roll swirl.

Get your swirl on…..then bake for about 30 minutes.

Time for the drizzle, yum….

Double yum ๐Ÿ™‚  Enjoy friends!

[ziplist]

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

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Have a great day! Come back soon ๐Ÿ™‚

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34 Responses
  1. Those look beautiful and sound delicious! I love how light and bright your kitchen is. My husband and I just moved to a few months ago. Our new kitchen is nice (love the brand new appliances!) but there is only one small window and the counters are dark green and the woodwork is dark. Not the best environment for pictures!

    1. Hi Camber, I bought that little glass jar from a cute boutique/pharmacy in Newport Beach. They always have random kitchen goodies ๐Ÿ™‚

  2. Cindy

    Oh, I can almost smell these! They look divine. Shew! Thanks for the post. Can’t wait to try them.

    (Just why aren’t you 500+ pounds!)

    Cindy

  3. Kristen

    I have one of those mini graters but never use it. This made me want to run out for whole nutmeg just to put it to use. ๐Ÿ™‚ This will definitely be at my next family Sunday brunch.

  4. Your new kitchen and new neighborhood are definitely lucky to get to try these babies. They sound delicious! I’ve been crazy about gingerbread flavored anything these day. Thanks for the recipe.

  5. Kathryn

    Jenny – My mom and I made these last week, and they were absolutely delicious! However, we found that the toffee chips sank, making a delightfully delicious yet sticky mess in the bottom of the pan. Our batter looked much thinner than your picture does, so we might try using a bit more flour next time, hoping to firm up the batter and give the chips a chance to bake in. Even with the messy toffee, the recipe was a hit!

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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