Gingerbread Chess Bars – The holidays are an exciting time for my family. The fun and festive decorations, warm and cozy drinks and the expectation of sweet treats in every form leading to a plethora of holiday baking. Baking is a source of enjoyment for all of us and we have so much fun baking together. Some of our family members are spectators, some are taste testers and others like to actually participate in the baking frenzy. Then there are the people who like to sit nearby sipping on a cup of coffee and consider their role to be more “management” in nature. My Mom loves Folgers ® Coffee so I always have some on hand for her to enjoy while we bake. There’s plenty of chatter and laughter and generally lots of flour all over us, the counter and the floor but, it’s all in good fun.
When my friends at Taste of Home and Folgers reached out to let me know about the annual GINGERBREAD BLVD HELD AT MADISON SQUARE PARK IN NYC it sounded like such a fun coffee and sweets event. Besides that, I adore gingerbread houses. This exciting contest is held each year and that YOU get to vote on this year’s masterpiece entries. The tradition of baking and building gorgeous Gingerbread houses is a tried and true holiday activity much like our family’s baking parties that include Folgers. They tend to bring families, friends and artisans together. When you reach this level of handmade gingerbread houses they’re often works of art and I’m mesmerized by the beauty and intricate details crafted with edible components. can’t wait to vote!
Peppermint Place 2014 Gingerbread BLVD winner
Not only am I excited to let you know about Taste and Folgers Gingerbread BLVD contest, I thought it only fitting to share a gingerbread recipe of my own with you. Gooey gingerbread chess bars seemed like the perfect choice and they are super simple to make as well as bursting with seasonal flavor. Enjoy one of these chess bars and a cup of Folgers then sit back and savor your own family’s traditions this Christmas season.
Disclaimer: This is a sponsored conversation written by me on behalf of TASTE OF HOME. The opinions and text are all mine.
- For the crust:
- 1 (14.5) oz box Gingerbread cake and cookie mix
- ½ cup butter, melted
- 1 large egg
- 1 tsp ground cinnamon
- 1 (8 oz) cream cheese, softened
- 2 cups powdered sugar
- ½ cup butter, melted
- 1 tsp pure vanilla extract
- 3 large eggs
- Preheat the oven to 350°F and spray a 9 x 9-inch baking pan liberally with cooking spray. Set aside.
- In a medium size mixing bowl beat together the gingerbread cake mix, melted butter, egg and cinnamon using a hand mixer. Mix just until fully moistened. Spread evenly on the bottom of the pan.
- In the same bowl, beat together the cream cheese, powdered sugar, melted butter and vanilla. Add the eggs one at a time mixing well after each addition. Pour over the crust.
- Bake for 40-45 minutes until puffed up and the filling still moves when gently shaken.
- Place onto a cooling rack until cooled. Cut into squares and serve. Store chilled.
Don’t forget to take a moment to vote for your favorite GINGERBREAD HOUSE HERE