Sticky Ginger Squares
These squares boast a thin, chewy gingerbread layer with crystallized ginger, and gingery streusel on top. They got an extremely high rating from both the crew of taste-testers in our customer service department, and the customers at our store. One woman commented that these were "the perfect, perfect holiday treat." Add vanilla ice cream for a decadent treat.
Read our blog about these squares, with additional photos, at Bakers' Banter.
Squares
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup diced crystallized ginger
- 1/4 cup molasses
- 2 large eggs
- 1 1/3 cups brown sugar, firmly packed
- 1/4 cup butter, melted
Topping
- 1 1/3 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup butter
- 1/4 teaspoon salt*
- 3/4 cup brown sugar
- 1/2 cup diced crystallized ginger
- *If you use salted butter, reduce the salt to 1/8 teaspoon
Directions
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1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a 9" x 13" pan. |
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2) To make the squares: In a medium-sized mixing bowl, whisk together the flour, ginger, allspice, salt, baking soda, and crystallized ginger. |
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3) In a separate bowl, stir together the molasses, eggs, brown sugar and butter. |
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4) Combine the wet and dry ingredients, beating till smooth. |
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5) Spread the batter in the prepared pan, and set it aside. |
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6) To make the streusel topping: Using a pastry blender, electric mixer, or your fingers, mix together the flour, butter, salt, and brown sugar till it's fairly well-blended; some chunks of butter can remain. Mix in the crystallized ginger. |
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7) Bake the squares for 15 minutes. Sprinkle on the streusel, and bake an additional 30 minutes, till the streusel is a deep, golden brown. |
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8) Remove the squares from the oven, and run a knife around the edges of the pan to loosen them. Allow them to cool, then cut into 2 1/4" squares. |
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Yield: about 2 dozen squares. |
Recipe summary
- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 40 mins. to 45 mins.
- Total time:
- 55 mins. to 1 hrs 5 mins.
- Yield:
- 2 dozen squares
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- Recipe comments (13) »
Reviews
03/06/2010
I made these exactly as directed, but shaved some minutes off the baking time. Even so, these were stiff rather than sticky. the corner pieces, and all the perimeter ones were "quite a bit to bite through" (maybe it's our old teeth, we're all over 50!). Also, given the amount of ginger (used King Arthur ginger mini chips) and spices, I didn't feel these had that much flavor.
Give us a call at the Baker's Hotline and we'll be happy to troubleshoot the recipe with you. Molly @ KAF
02/26/2010
The taste of these bars is delicious. They taste like a bar version of a Pennsylvania Dutch Shoofly cake. However, if I would have baked them the recommended time, they would have burned. I baked the bottom 15 minutes and the streusel topping for only 15 minutes. Even then, the corners were hard and dry. Are there any suggestions what I can do to prevent this from happening again?
try turning your oven down 25 degrees.Mary @ KAF
02/18/2010
OMG!!! These are great! I just made them and I can not believe how good they are. I expected them to be a bit on the "hot" spicy side because of all the ginger. They have a ginger flavor but not hot at all. I was surprised when I removed them from the oven to find that in some places the topping had migrated to the bottom and the bottom had become the top. But the taste is just fantastic. A bit chewy, a bit crunchy, and a whole lot delicious. I made them ahead of the party I want to bring them to because I read some of the other reviews that said they improve with a day or so. If that is the case they may not make it to the party on Saturday. This recipe is a definate "keeper" and will be made again, and again. The recipe will be passed on. I am sure that people that think they don't like ginger will like these "Sticky Ginger Squares" Thank you King Arthur Flour for another winner.
02/01/2010
I'm not too crazy about the texture the day I bake them, but after about 4 days in a sealed container they are perfection! The gingerbread layer becomes more, well, ginger-bready, and not so corn syrupy chewy. Now, I bake them early to be served up 4 days later. Also, I buy my ginger at those whole food markets where they sell veggies cheap and have rows and rows of bulk bins. Crystallized ginger's a bargain there.
01/07/2010
I found a single recipe of the topping wasn't quite enough to cover the whole pan evenly. Otherwise they were great - I'm a huge fan of crystallized ginger.
01/01/2010
Absolutely wonderful! A real delight for this ginger lover, especially served with vanilla ice cream. Even my picky children loved them! These squares keep very well and we enjoyed them throughout the holidays. This recipe is a keeper!
12/28/2009
Great recipe even though I botched things by lining the pan with waxed paper instead of parchment. Ugh! I won't do that again! The top crumb layer is a bit messy to eat unless you are standing right over the kitchen sink. I might have to work on making bigger crumb bits or somehow get it to stick together. Well worth the mess for any ginger lover, though! I think I liked these even more the next day since the bottom layer became a little stiffer. They kept very well. I'm also in love with diced crystallized ginger for baking. Great product! So much easier than chopping!
12/21/2009
My sister and I made these last year on one of our Baking Days, and everyone LOVED them. I've made this recipe at least eight times since then, to rave reviews every time! I really appreciate the KAF Ginger Mini Chips- makes baking these bars (as well as other recipes requiring ginger bits) a lot easier. Roll on, ginger!
12/04/2009
These are divine, especially if you love ginger, and so easy to make! For the 1/2 cup ginger in the bottom layer, I used 1/4 c. of my homemade crystallized ginger and 1/4 c. store bought. The homemade has a real kick and gave the bars a wonderful hot taste on the back of the tongue. BTW--I'm paying $4.99/lb. for crystallized ginger right now. I recommend cruising the grocery store candied fruit/fruit cake section now, but especially after Christmas--the ginger is usually half price by then. It keeps forever, so you can't go wrong buying a pound or 2.
11/24/2009
These look wonderful! The Ginger People's chewy ginger snaps are the go-to cookie in my house. These look as tasty, but look more festive and the bar form means a lot less hands on time.
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