We've heard of gingerbread men and gingerbread houses, how about gingerbread bars? Nina Elder, who's the Executive Food Editor of EveryDay with Rachael Ray Magazine came Tonia's Kitchen to talk about her recipe for decadent Plaid Gingerbread Bars that'll be the perfect treat at your holiday party. Nina told Tonia one important tip for a perfect bar is to line your pan with parchment paper. When you make the frosting, Nina says make sure you use plenty of colors to make your "plaid" pattern standout! They're beautiful to look at, and even better to eat!
Ingredients
- 1 batch Spiced Gingerbread Cookies dough
- 2 batches Easiest Ever Frosting or 2 tubs (16 oz. each) store bought vanilla frosting
- Food color (we used red, yellow and green)
Preparation
Preheat the oven to 350 degrees . Line a 9-by-13-inch baking pan with parchment, allowing a few inches of paper to hang over the two long sides. Press the gingerbread dough evenly into the lined pan.
Bake until the top is dry, 18 to 20 minutes. Transfer to a rack and let cool completely in the pan. Using the parchment paper overhang, lift the cookie out of the pan and invert onto a cutting board; remove parchment.
Place half the frosting in a medium bowl; tint with red food color and spread on the cookie. Divide the remaining frosting between three small bowls. Tint one yellow, one green and leave one white. Place the frosting in three separate resealable bags, snipping off a tiny corner of each. Decorate the cookie with stripes of yellow, green and white frosting, forming a plaid pattern. Cut into 24 squares.
