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.
