Wholesome and festive, these gingerbreadoat bars have twice the ginger flavor with the addition of finelychopped crystallized ginger in the reduced-fat cream cheese frosting.
Recipe: Double Ginger OatBars
8 tablespoons (1 stick) light butter orregular butter – divided use
2/3 cup firmly packed brown sugar
1 (14.5-ounce) package gingerbread cake and cookie mix
1 1/4 cups Quaker® oats (quick or old fashioned, uncooked)
1/3 cup water
1 large egg
4 ounces reduced-fat cream cheese
1 1/2 cups confectioners (powdered) sugar
2 tablespoons finely chopped crystallized ginger or 1/2 teaspoonground ginger
Red and green decorators icing (optional)
Makes 20 (5-inch) cookies.
*If desired, 3/4 teaspoon vanilla extractmay be substituted for ginger in frosting.
**If desired, at this point bars can befrozen covered up to 2 months. Let thaw at room temperature,about 30 minutes. Proceed as directed in Steps 4, 5 and 6.
Nutritional Information Per Serving (1bar made with light butter): Calories 100, Calories From Fat25, Total Fat 3g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol10mg, Sodium 100mg, Total Carbohydrates 17g, Dietary Fiber 0g,Sugars 11g, Protein 1g.
Recipe and photograph provided courtesyof The Quaker Oat Company.
BakingIf the Double Ginger OatBars recipe was useful and interesting, you can share it with your friends or leave a comment.