Recipe Type: Dessert
1.25 cup flour
0.333333 cup sugar
6 tablespoon butter, melted
6 ounce white chocolate, melted
8 tablespoon unsalted butter
0.5 cup sugar
0.5 cup light brown sugar
0.25 cup molasses
1 teaspoon Vanilla Extract
3 large eggs, room temp
0.5 cup all-purpose flour
1 teaspoon cinnamon
0.5 teaspoon salt
0.5 teaspoon ginger
0.25 teaspoon cloves
1 pinch allspice
0 Royal Icing
0 Assorted Candies
0 Assorted Sprinkles
Preheat oven to 350 degrees.
In a medium sized bowl, combine the flour and sugar; stir.
Add the melted butter and mix until all the butter is absorbed and the texture is crumbly.
Gently pressed the crumbs into a Copper Chef Skillet sprayed with baking spray.
Do not pack the crumbs into the skillet.
Bake for 12 minutes.
Meanwhile, make the gingerbread filling.
In a large bowl, melt the chocolate and butter.
Add the sugar, brown sugar, molasses and vanilla. Whisk to combine.
Add the eggs and whisk until fully incorporated.
Add the remaining dry ingredients. Whisk to combine.
Pour the filling over the cooked cookie crust.
Bake until golden brown, about 25-30 minutes. The filling will not be firm.
Cool on a rack for 15 minutes before carefully inverting the bars onto a cutting board. Flip the bars, filling side up, and allow to cool to room temperature. Cut the sheet into 9 equal pieces. Decorate with royal icing design, candy and sanding sugar.