I am fully into Fall now – savouring the scent of apples baking, leaves turing a golden yellow, cinnamon, pumpkins, cozy sweaters, and of course the aroma of gingerbread! I love making gingerbread cookies, muffins cakes or bars that use molasses to add flavour and gorgeous golden colour to all my seasonal baking. These ginger peanut cookie bars are an amazing cross between a soft ginger cookie and peanut butter cookie. Just for good measure and extra yumminess they are also loaded with chocolate chips – I call them cookie bars because they are soft and chewy in the centre just like a perfect cookie should be – dense, delicious not too sweet – pretty much perfect in a cookie bar kind of way.

 

One of the best things about these bars is that they are moist and chewy even after a few days which make them perfect for lunches, picnics, and after school snacks. Molasses and peanut butter work their magic to give these bars a wonderful texture and that added bit of molasses and some cinnamon and ginger make them a perfect fall treat. My whole family loved them and over the course of perfecting this recipe – it took three or four tries to get the ingredients just right – they were very happy to be the official taste testers!

Baking up a pan of these delicious, chewy cookie bars is definitely the right thing to do this fall – your house will smell heavenly and your family will thank you – enjoy!

*This recipe is an entry in a contest sponsored by Crosby’s Molasses offered  through Food Bloggers Canada.*

Ginger Peanut Cookie Bars

Ingredients:

1/2 cup or 1 stick of butter melted

3/4 cup brown sugar

1/4 cup white sugar

1 egg

1 tsp vanilla

1/4 cup crosby fancy molasses

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1 1/4 cup all purpose flour

1/2 cup whole wheat flour

1 tsp.baking soda

1/2 tsp.baking powder

1 tsp. cinnamon

1/2 teaspoon ginger

1/2 cup chocolate chips

Instructions:

1. Preheat oven to 350F. Line an 8×8 inch square pan with foil and spray lightly with cooking spray.  (Tip ~ I have a truly square pan I splurged on about a year ago and I LOVE it for baking squares  ~so much better than the pans with the rounded edges. If you care about that kind of thing, get one!)
2. In the bowl of a stand mixer combine melted butter with sugars and mix until creamed. Add egg, vanilla molasses and peanut butter. Mix well.
3. In another bowl combine flours, baking soda, baking powder, cinnamon, and ginger. Mix until just combined then stir in chocolate chips. The batter will be sticky.
4. Spread batter in prepared pan – use your fingers or the the back of a spoon to even it out!
5. Bake bars for 25-30 minutes. Edges should be firm and centre just soft to touch, they should also be a lovely golden colour.

Once the bars have cooled they are very easy to remove  – just lift the foil out of the pan and place the bars on a cutting board to cut into squares. The bars should remain soft and chewy for  about a week left out in a covered container.