Silly Cake Gingerbread Crunch Bars (Print Version)

Chewy gingerbread, crunchy cereal, white chocolate, and peppermint dust combine for a whimsical festive bar.

# Components:

→ Gingerbread Layer

01 - 1/2 cup (115 g) unsalted butter, softened
02 - 1/2 cup (100 g) brown sugar
03 - 1/4 cup (60 ml) molasses
04 - 1 large egg
05 - 1 1/2 cups (190 g) all-purpose flour
06 - 1 teaspoon ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt

→ Crunch Layer

11 - 2 cups (50 g) crisp rice cereal
12 - 1 cup (175 g) white chocolate chips, melted
13 - 2 tablespoons unsalted butter, melted

→ Peppermint Dust

14 - 1/3 cup (60 g) crushed peppermint candies

# Preparation Steps:

01 - Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring an overhang on the sides for easy bar removal.
02 - In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy. Incorporate the molasses and egg until thoroughly combined.
03 - In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated to form a batter.
05 - Spread the gingerbread batter evenly into the prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center emerges clean. Allow the gingerbread layer to cool completely in the pan.
06 - In a medium bowl, combine the crisp rice cereal with the melted white chocolate and melted butter. Gently stir until the cereal is evenly coated.
07 - Evenly spread the coated cereal mixture over the cooled gingerbread base, pressing lightly to ensure it adheres.
08 - Sprinkle the crushed peppermint candies uniformly over the crunch layer, pressing gently so they stick.
09 - Refrigerate the pan for 30 minutes, or until the topping is firm. Carefully lift the entire block from the pan using the parchment paper overhang. Cut into 16 individual bars.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Perfect balance of chewy and crunchy textures
  • Uses simple pantry ingredients with a festive twist
  • Makes an impressive holiday gift that travels well
02 -
  • These bars combine three distinct textures in one bite chewy gingerbread crunchy cereal and meltinthemouth white chocolate
  • The peppermint dust adds a surprising cooling sensation that balances the warm gingerbread spices
  • The bars can be made up to 3 days ahead making them perfect for holiday preparations
03 -
  • For the most vibrant flavor, make sure your spices are fresh – ground ginger and cinnamon lose potency after about six months.
  • When crushing peppermint candies, place them in a sealed plastic bag and use a rolling pin for controlled crushing rather than a food processor which might pulverize them too finely.
  • For perfect clean-cut squares, chill the bars completely, then use a large knife dipped in hot water and wiped dry between each cut. These little details elevate a simple recipe to something truly special that looks like it came from a professional bakery.

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