Today, I’ve got the most tasty and spicy gingerbread graham cracker bars that are the easiest holiday cookie to whip up! There’s no butter, eggs or mixer required which also means there’s no effort required.
Graham cracker bars are one of my favourite things to play around with as they taste amazing but they’re also just so easy to whip up. About 2 minutes of mixing, throw them in the oven and voila, you’ve got delicious cookies. These gingerbread graham cracker bars are a play on my original graham cracker pecan cookie bars. While those are amazing and also great this time of year, a gingerbread version is just a little more Christmassy.
I love having quick and easy recipes to make, especially around Christmas when everything is chaotic. Honestly, some days I’m just not in the mood to break out the stand mixer and clean all the dishes. These bars are great as all you need is a spoon or spatula of some sort and a mixing bowl.
For some other simple and quick Christmas recipes, try my microwave peppermint fudge or my Christmas scotcheroos, both no bake recipes but super festive.
Do I Need That Much Spice?
No, I love spicy gingerbread but if you want it a little more muted, reduce the ground ginger to 1 tsp instead of the 2 tsp in the recipe.
White Chocolate Chip Alternatives
If you don’t like white chocolate or don’t any it, you can absolutely use semi sweet chocolate chips. Chocolate with ginger is amazing but I chose to go with white chocolate here to balance the spice a little more as it’s sweeter.
Is 300mL can sweetened condensed milk enough?
Yes, in Canada our cans come in 300mL can where as in the States they come in 14 oz cans or 400g. Our 300mL cans will be about 375g which still turns out perfect. No need to open a second can for that tiny amount.
Can I Skip the Icing Sugar?
Yes, I like the addition but it definitely adds a little more sweetness and mess. I also just enjoy the look of them with the sugar sprinkled on top, like a winter village.
Can I Crush My Own Graham Cracker Crumbs?
Yes, in Canada we can just buy graham cracker crumbs so that’s what I do but if that’s not an option, crush your own. You will need about 21.5 whole graham crackers, so the full sheet ones.
It’s easiest if you have a food processor but if not, put the crackers in a ziploc bag and push the air out. Then with a rolling pin or something sturdy, smash them into small bits. Smash them as fine as you can for the best texture.
Gluten Free Gingerbread Graham Cracker Bars?
Yes, just crush gluten free graham crackers instead of regular ones!
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Baking Tips
- If you specifically want these graham cracker pecan cookies to be gluten free, ensure all of your ingredients are certified gluten free, especially if you’re baking for someone with a gluten allergy.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Christmas Treats
Today’s song is a classic and amazing Christmas song. Here’s Step Into Christmas by Elton John. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Gingerbread Graham Cracker Bars
Ingredients
- 2 1/2 cups (300g) graham cracker crumbs (gluten free if needed) (or 21.5 sheets crushed)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 3/4 cup (120g) white chocolate chips
- 400g/14oz sweetened condensed milk (or 300mL can in Canada)
- 1/4 cup (65g) molasses
- 2 tbsp (18g) icing sugar (optional)
Instructions
- Spray or line an 8×8 pan and set aside. Preheat the oven to 350℉.
- In a large mixing bowl, add all of the ingredients except the milk, molasses and icing sugar. Stir to combine.
- Then add in the sweetened condensed milk and molasses and stir until combined. Add the mixture into your prepared pan and gently push down so it's spread evenly.
- Bake for 25-30 minutes or until the edges start to turn light golden and the centre is just set. If it still has a slight wobble, that's fine, it'll set up once cooled. Allow to completely cool before dusting with icing sugar. Cut into squares and enjoy! Store any leftovers in an airtight container for up to 5 days.
