Save This silly cake gingerbread crunch bars recipe combines the warm, spicy flavors of classic gingerbread with the playful crunch of cereal and the festive zing of peppermint. The layered treat features a chewy gingerbread base topped with a white chocolate cereal mixture and finished with a sprinkle of crushed peppermint candies for a dessert that's as fun to make as it is to eat.
I created these bars for a neighborhood cookie exchange last December when I needed something that would stand out among traditional cookies. The combination was such a hit that three neighbors asked for the recipe before the night was over.
Ingredients
- Unsalted butter softened: The butter must be at room temperature for proper creaming which creates the perfect gingerbread texture.
- Brown sugar: provides a deep molasses flavor that enhances the gingerbread warmth. Dark brown sugar works best for richer flavor.
- Molasses: gives authentic gingerbread flavor and moisture. Use unsulphured molasses for the best taste without bitterness.
- Large egg: binds everything together. Room temperature eggs incorporate more evenly into the batter.
- All purpose flour: creates the structure. Measure by spooning into measuring cups and leveling for accuracy.
- Ground ginger cinnamon and cloves: provide the signature gingerbread spice profile. Fresh spices make a noticeable difference in flavor intensity.
- Baking soda: helps the gingerbread rise slightly while maintaining chewiness. Make sure it's fresh for best results.
- Crisp rice cereal: creates the delightful crunch layer. The cereal should be fresh to maintain maximum crispness.
- White chocolate chips: brings sweetness and help bind the crunch layer. Choose good quality chips that melt smoothly.
- Crushed peppermint candies: add festive color and flavor. Crush them to varying sizes for visual interest and flavor bursts.
Instructions
- Prepare the pan:
- Line your 8×8 baking pan with parchment paper leaving overhang on all sides. This creates handles that make removing the finished bars incredibly easy and prevents any sticking. Press the parchment into corners for clean edges.
- Make the gingerbread base:
- Beat butter and brown sugar together for a full 3 minutes until the mixture looks fluffy and lighter in color. This incorporates air for a better texture. Add molasses and egg beating until completely smooth with no streaks. The mixture may look slightly curdled at first but will come together.
- Mix dry ingredients:
- Whisk flour ginger cinnamon cloves baking soda and salt in a separate bowl until evenly distributed. This ensures the spices and leavening agents are evenly distributed throughout the batter for consistent flavor and texture in every bite.
- Combine wet and dry:
- Add the dry ingredients to the butter mixture in three additions mixing just until no flour streaks remain after each addition. Overmixing will develop gluten and create tough bars. The batter will be thick and sticky almost like cookie dough.
- Bake the base:
- Spread the gingerbread batter evenly in the prepared pan using an offset spatula or the back of a spoon dipped in water to prevent sticking. Bake until the edges are set but the center still looks slightly soft about 20 to 25 minutes. The gingerbread will continue cooking from residual heat after removing from the oven.
- Create the crunch layer:
- Gently melt white chocolate and butter together using either a double boiler or microwave in 30second intervals stirring between each until smooth. Pour over the cereal in a large bowl and fold carefully to coat every piece without crushing the cereal. This creates the perfect contrast to the chewy gingerbread base.
- Assemble the bars:
- Once the gingerbread layer has completely cooled spread the cereal mixture on top pressing down gently to create an even layer that adheres to the base. Work quickly as the chocolate will begin to set. Immediately sprinkle with crushed peppermint pressing lightly so the pieces stick in the still soft chocolate.
- Chill and cut:
- Refrigerate the entire pan for at least 30 minutes until the top layer is completely set. Use the parchment paper handles to lift the entire dessert out of the pan and place on a cutting board. Cut into 16 squares using a sharp knife wiped clean between cuts for the neatest edges.
Save The molasses is truly the heart of this recipe. My grandmother always said a proper gingerbread needs that distinctive molasses flavor to sing. I remember watching her bake similar treats during the holidays, carefully measuring the thick, dark syrup and letting me lick the spoon afterward – a memory that makes these bars even more special to me.
Storage Tips
These gingerbread crunch bars maintain their best texture when stored in a single layer in an airtight container. Place parchment paper between layers if you need to stack them. At room temperature, they'll stay fresh for 3 days with the crunch layer remaining crisp. For longer storage, refrigerate for up to a week, though the cereal layer may soften slightly over time. Let refrigerated bars come to room temperature before serving for the best flavor experience.
Ingredient Substitutions
If you need to adapt this recipe for dietary restrictions or simply want to try different flavors, several substitutions work beautifully. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend and verify your cereal is gluten-free. Dairy-free bakers can substitute plant-based butter and dairy-free white chocolate chips. The molasses can be replaced with dark corn syrup plus 1 tablespoon of brown sugar for a milder flavor profile. For those who don't enjoy peppermint, try topping with crushed toffee bits or colorful sprinkles instead.
Serving Suggestions
Transform these festive bars into an elegant dessert by serving them slightly warmed with a scoop of vanilla bean ice cream on the side. For a holiday gathering, create a dessert board featuring these bars alongside fresh berries, chocolate truffles, and small cups of hot chocolate. They also make a perfect accompaniment to afternoon tea or coffee. For gifting, stack 4-6 bars in a clear cellophane bag tied with ribbon and attach a handwritten recipe card – they're sturdy enough to ship to distant friends and family.
Seasonal Adaptations
Winter Use traditional holiday spices and peppermint as written Spring Swap peppermint for freeze dried strawberry powder for a fresh springtime twist Summer Add lemon zest to the gingerbread base for a brighter summer flavor profile
Success Stories
My friend Jessica who claims she can't bake anything beyond slice and bake cookies made these bars for her office holiday party and received so many compliments that she's now the designated dessert bringer. Another reader emailed to say she made these with her 8-year-old daughter as a weekend project, and it became their new holiday tradition. The simple steps and festive results make this a confidence-building recipe that creates sweet memories along with delicious treats.
Save These little details elevate a simple recipe to something truly special that looks like it came from a professional bakery.
Recipe FAQ
- → What type of cereal works best for the crunch layer?
Crisp rice cereal, such as Rice Krispies, creates the ideal light crunch in combination with melted chocolate.
- → Can I replace the white chocolate with another type?
Yes, milk or dark chocolate can be swapped for white chocolate based on your preference for a richer flavor.
- → How should I store these bars for freshness?
Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- → Is it possible to make these bars nut-free?
Absolutely. Simply omit nuts from the crunch layer or check labels to ensure all ingredients are nut-free.
- → Do the bars require special equipment?
Basic baking tools such as a square baking pan, mixing bowls, and parchment paper make preparation simple.