White Chocolate Gingerbread Bars

from The Crepes of Wrath -- see link for pictures of each step!

2 cups all-purpose flour (reserve 2 tablespoons)

2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup + 2 tablespoons (10 tablespoons) unsalted butter, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar (reserve 2 tablespoons)

2 large eggs

1 teaspoon vanilla extract

1/4 cup molasses

1 cup white chocolate chips (optional, but highly recommended)

1/2 cup white chocolate chips, melted (for drizzling)

1. Preheat oven to 350 degrees. Line a 9×13-inch pan with foil, then spray it with nonstick cooking spray. Set aside.

2. Add the flour in a medium bowl. Reserve 2 TABLESPOONS OF FLOUR and place in separate bowl to reserve for then topping. In the non-reserved flour, add in the ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt, then set aside.

3. In large mixing bowl, cream together the butter, brown sugar, and 6 TABLESPOONS of granulated sugar. Add in the eggs one at a time, beating just to combine after each addition. Mix in the vanilla and molasses (if it looks strange, it’s okay, don’t worry!). Add in the flour and spices mixture and gradually combine. Stir in white chocolate chips by hand, if you’re using them.

4. Press the batter into your prepared pan. I used clean hands because the batter is pretty thick. Sprinkle the top with reserved flour, then sprinkle the remaining 2 tablespoons granulated sugar over that (I used 1 tablespoon of granulated sugar and 1 tablespoon of turbinado sugar).

5. Place into oven and bake until bars are golden brown and a toothpick comes out mostly clean with a few crumbs attached, about 20-25 minutes. Remove and place pan on wire wrack to cool completely before cutting. When the bars are mostly cooled, melt the 1/2 cup of white chocolate chips and drizzle over the bars either with a spoon or a plastic bag with the tip cut off. When the bars have cooled completely, cut into bars and enjoy!