Ginger Pecan Delight Bars
Do you remember making Molasses Crinkles Cookies in the Fall?
My mom made fragrant little cookie balls that she rolled in sugar and flattened with the bottom of a glass. Our home smelled amazing creating a sweet memory this time of the year. It’s funny how we associate tastes with seasons.
Ginger Pecan Delight Bars
I was asked to bring brownies to my book club last week. I chose to make Ginger Pecan Delight Bars, chewy, nutty, sweet bars that have a little zing. They are so perfect for Fall and remind me of my sweet Mom’s cookies we all loved, especially my Dad.
I used Anna’s Ginger Thins, a delicious Swedish cookie for the crust and filling. My 11-cup Cuisinart Food Processor made fine even crumbs. If you don’t have a food processor try a blender or rolling pin.
Begin by preheating the oven to 350 degrees. To make the crust, in a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the ginger thin crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13- by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
While the crust is baking, make the topping. In a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the ginger thin crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is light-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
Cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.
You’ll find, the top is crunchy along with the crust and the middle just a little gooey, with rich chunks of pecans…so yummy!
Ginger Pecan Delight Bars
Prep time
Cook time
Total time
All the deliciousness of Molasses Cookies in a chewy bar. Enjoy Ginger Pecan Delight Bars all Fall long!
Author: Renée
Recipe type: Dessert
Cuisine: American
Serves: 24 bars
Ingredients
For Crust:
- 3 cups ginger thin crumbs
- ¾ cup (1½ sticks) butter, at room temperature
- ¼ cup sugar
- 2 tablespoons flour
Topping:
- 2½ cups brown sugar
- 4 extra-large eggs
- ⅔ cup ginger thin crumbs
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 cup pecans, chopped
Instructions
For Crust:
- Heat the oven to 350 degrees.
- In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the ginger thin crumbs, butter, sugar and flour until moist and well-blended.
- Press the mixture firmly and evenly over the bottom of a 13- by 9-inch baking pan.
- Bake until the crust is golden brown, 10 to 15 minutes.
Topping:
- While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the ginger thin crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
- Spread the mixture over the baked crust and return to the 350-degree oven until the filling is light-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
- Cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.
Thanks Mom for so many great memories. You’re still the best and provide lots of inspiration in my kitchen these days!
Like me, do you remember a favorite cookie your Mom made for you?
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
Oh, you have the yummiest recipes ever!!! 🙂
YUMMO!
I love that you love sugar and butter and goodies like me! These sound fantastic and I love, love, love the ghostly cake. We did our family Scary Halloween meal this Monday night for FHE since my husband and son were leaving for China. It was fun.
We finally went to La Jolla Grove. Hope I didn’t say that already – but if I did, just humor the old grandma! Everything we had was delightful and the atmosphere was too.
We went to Gardner Village today – it was a zoo with UEA. I went to talk to someone at Anastasia’s Attic about a giveaway. I wish I had waited, but it was fun and we did the Ride to a Witch – very fun.
Looks great! I’m gonna have to make some spiced cookies real soon:@)
OMG, I’m drooling! These look fabulous!
These sound soooo tasty!! I am saving the recipe in hopes I get to make them soon!!
Just looking at them makes me want a glass of milk. I never thought to blend cookies or graham crackers in the food processor, I’ve always done it with the rolling pin but now I’ll know for next time. Thanks for sharing that tip and the recipe.
Gnee — this sounds so fab — I have had some pecan bars (by the way I love the pun on raising the bar) and alwyas wanted a good recipe. They didn’t have ginger cookies in them, but the idea of the ginger cookies and the pecans does intrigue me! Another recipe of yours I need to try…if Zoulah would ever stop doing Halloween! Joni
I love gingery flavors, plus I’ve had Anna’s thins and know how good they are. What a wonderful way to use them. These bars sound fabulous.
Oh my goodness, you always know how to make me drool! YuM!!!
Looks great!
These look absolutely delicious…thanks so much for posting the how-to!! xo
I would LOVE for you to link this recipe up to my HALLOWEEN linky party this week!
http://lovestitched.blogspot.com/2010/10/week-4-halloween-recipes-and-linky.html
top 3 recipes win a prize!
Wow, those sound pretty amazing!
Ginger cookies and pecans…two of my dad’s very favorite things. He would totally love these, will have to make them next month for his 70th birthday. Thanks for sharing the best recipes at A Crafty Soiree! Thanks for sharing and looking forward to seeing you next time too:)
Thank you so much for sharing your ‘delights’ on my Fresh Friday/Seasonal Saturday get-together! I featured your posted recipe as one of the best of last week’s posts. I hope you stop by again! Roz
I love learning new and fun recipes. Thanks for Linking up to Topsy Turvy Tuesday’s!