Two more days till I’m off for pretty much the rest of the month! I had a TON of vacation days to use up. My calendar reminder to the team was hOhOhO. bahaha
I made these treats for our team to bribe the judges for the Holiday Decorating contest at work.
Check it out!
It was a Winter Wonderland with a bajillion handcut snowflakes hanging from the ceiling!
The Gingerbread White Chocolate bars for the judges were a hit!
Gingerbread White Chocolate Bars
From Martha Stewart Cookies.
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1 /4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/4 cups packed light brown sugar
1/2 cups plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 1/4 teaspoons vanilla
1/3 cup molasses
1 3/4 cups coarsely chopped white chocolate
Preheat oven to 350 degrees. Coat a 12 by 17 inch rimmed baking sheet with nonstick spray and line the bottom with parchment paper. Spray the parchment paper and set aside.
Whisk together the flour, baking soda, salt, and spices in a bowl.
In an electric mixer, beat together the sugar and butter until creamy and pale. Add the eggs and yolk one at a time. Then add the vanilla and molasses. Mix!
On low speed, add the flour mixture then stir in the white chocolate.
Spread the batter evenly in the prepared pan and bake about 25 minutes.
Cut into bars and serve! Can be kept in an airtight container for up to 1 week.
*Tip: Be sure to use a rimmed baking sheet aka. a jelly roll pan. If using something with a higher side, be prepared to bake the bars longer.