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Gingerbread Chocolate Chip Cake Bars with Cream Cheese Frosting
These super-soft and spicy gingerbread cake bars are loaded with gooey chocolate chips and frosted with a tangy cream cheese frosting for the easiest last-minute holiday dessert!
Servings 16 bars
- 1/3 cup vegetable oil
- 3/4 cup coconut sugar or brown sugar
- 1/3 cup molasses
- 2 large eggs
- 1/4 cup plain yogurt
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1-1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 2 tablespoons half-and-half cream
- 1/2 teaspoon vanilla extract
- Chopped pecans and mini chocolate chips for garnishing optional
Make the bars: Preheat oven to 350F. Line an 18x13 baking sheet pan with tin foil and lightly grease. Set aside.
In a large bowl, beat oil, sugar, molasses, eggs, yogurt, milk, and vanilla until smooth. Whisk in flour, baking soda, ginger, cinnamon, and salt until smooth. Fold in chocolate chips and spread batter evenly in prepared pan.
Bake bars at 350F 20-25 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool bars completely.
Make the frosting: In a large bowl, beat softened cream cheese until creamy, then add powdered sugar, cream, and vanilla and beat until completely smooth and creamy. Frost cooled bars and sprinkle with chopped pecans and chocolate chips if desired. Slice into squares and serve. Enjoy!
Serving: 1g | Calories: 255kcal | Carbohydrates: 32.7g | Protein: 3.7g | Fat: 12.7g | Saturated Fat: 5.7g | Polyunsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 95mg | Fiber: 1.4g | Sugar: 23.3g