12 Days of Christmas: Gingerbread-Cinnamon Swirl-Toffee Mess.

I am so happy I stumbled upon this recipe. This cake/bar type thing from one of my favorite bloggers (Jenny @ Picky Palate) is sticky, messy, sweet, full of festive flavor, and absolutely delicious. It’s also a snap to make, which is always good.
Try it, you will love it!

Recipe source and picture tutorial. Thank you!
Ingredients: (for an 8×8 pan)
3/4 cup all purpose flour
3/4 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup molasses (table or “fancy” molasses works best, do NOT use blackstrap)
1 large egg
3/4 cup buttermilk
1/2 cup toffee chips (optional, but not really. It’s important. Use Skor bits if you’re Canadian, Heath bits if you’re American.)
4 tablespoons melted butter
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon

To make:

1. Preheat the oven to 350F and line an 8×8 pan with parchment paper. (I forgot to do the parchment paper, and my cake definitely suffered because of it. Do it.)

2. Mix together flour, baking powder, salt, sugar, cinnamon, ginger, nutmge, molasses, egg and buttermilk. I also added in a splash of vanilla, because it just didn’t feel right without it. It’s a compulsion.

3. Add in toffee bits. Pour into your prepped 8×8 pan.

4. Melt the butter, then stir in the brown sugar and cinnamon. Pour this over the gingerbread-y mixture in the pan, then swirl with a knife.

5. Bake for about 30 minutes, and let cool. You can drizzle with an icing made from 1/2 cup of icing sugar and 3-4 tbsp of cream or milk and some more toffee bits. OR you can drizze with leftover cream cheese icing, which really turns these bars into a party.

Enjoy this new holiday classic!

(Did I mention these are delicious, but hard to photograph? They did not look appetizing from any angle. Another reason to look at Picky Palate’s, her’s look mouthwatering.)


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