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Gingerbread Pecan Bars with Lemon Buttercream Glaze
30+chilling Prep Time
minutes
20 Cook Time
minutes
50+chilling Total Time
minutes
48 Serving
size
Gingerbread Pecan Bars with Lemon Buttercream Glaze will fill your kitchen with the scents of the season while they bake. You can cut them into short strips, squares, diamond, or triangles. The topping is a cross between a frosting and a glaze. It melts into the warm-from-the oven bars giving them a nice sheen. Poking the baked gingerbread with the tines of a fork or picks to let some of the topping seep into the bars.
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Ingredients
- 10 tablespoons salted butter, room temperature, plus more for the sides of the pan
- 2 cups all-purpose flour, divided, plus a bit more for dusting pan
- 2 teaspoons ground ginger
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups packed dark brown sugar
- 2 large eggs
- 1/4 cup molasses
- 1 1/2 cups coarsely chopped pecans
Lemon buttercream glaze:
- 1/3 cup salted butter
- 3 tablespoons fresh lemon juice
- 3 cups powdered sugar
- 1/4 cup milk, or more to achieve a thin, pourable consistency
- Garnish: 2 teaspoons fresh lemon zest
Preparation
- Preheat oven to 350F. Line a 13-by-9-inch baking pan lengthwise with nonstick foil or parchment paper, letting foil or paper hang about an inch over the ends. Butter the exposed sides of the pan and lightly dust with flour.
- In a mixing bowl, combine the flour, ginger, pumpkin pie spice, baking soda, and salt. Whisk to blend.
- In another bowl, beat the butter and brown sugar until creamy and smooth. With the mixer running, add eggs one at a time, beating until smooth. Beat in the molasses. Stop the mixer and scrape down the sides of the the bowl. With the mixer on low, slowly add the flour mixture and pecans, beating until just incorporated. Spread evenly in the baking pan. Bake until golden brown and a pick inserted into center comes out clean, about 20 minutes.
- For the glaze, beat butter and lemon juice until completely incorporated. Gradually beat in powdered sugar a cup at a time. With mixer on low, add milk, 1 tablespoon at a time, until desired consistency is reached. The glaze should be pourable. Poke the baked gingerbread with the tines of a fork or picks. Drizzle the lemon buttercream mixture generously over the top of the warm gingerbread bars. (Reserve any extra lemon buttercream mixture for another use.)
- Let glazed gingerbread cool completely in pan on a rack. Refrigerate, covered, overnight.
- Using the foil or parchment paper “handles,” lift the gingerbread out of the pan and place on a cutting board. Peel away the foil or paper. Top with fresh lemon zest, cut into bars and serve.
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