Ingredients

The following ingredients have 4 Servings
  • 1/4 pound butter (one stick, melted)
  • 1 cup dark brown sugar (firmly packed)
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp Kosher salt
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground dry ginger
  • 3 tbs finely minced crystallized ginger
  • 1 cup semisweet chocolate chips
  • 1/2 cup chocolate hazelnut spread
  • 2 tsp coconut oil (or shortening)

Instruction

  • Preheat oven to 350 degrees. Grease 8X11 baking dish.
  • Cream together the butter and brown sugar. Add the egg, vanilla and salt. Mix well.
  • In another bowl, whisk together the flour, baking powder, baking soda, and dry ginger. Combine with the dry mixture and mix well.
  • Fold in the minced crystallized ginger, then spread dough into prepared baking dish and gently press to flatten out.
  • Bake for 20-22 minutes until center has crust and edges are not browned.
  • Place ingredients for chocolate hazelnut layer in microwave-safe dish.
  • Microwave for 30-40 seconds. Stir and repeat in 20-second spans until smooth. (will take 2 minutes or less).
  • Spread topping over warm gingersnap cookie layer. Set aside until fully cooled and topping is semi-firm.
  • Once cool, cut into 24 bars. Trim off outer edges first, if you want uniform looking bars.