Spicy Chocolate Gingersnap Bars

You can never have too many hor d'oeuvre recipes, so give Spicy Chocolate Gingersnap Bars a try. One serving contains 187 calories, 2g of protein, and 11g of fat. For 54 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe from Serious Eats has 41 fans. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of butter, cayenne, chocolate chips, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Users who liked this recipe also liked Gingersnap Chocolate Paleo Magic Cookie Bars, Brown Butter Gingersnap Chocolate Chip Cookie Bars | Christmas Cookies, and Gingersnap Cheesecake Bars.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Grind gingersnap cookies in a food processor until fine. Line a small cookie sheet (preferably one with sides) with foil or grease well. Melt the butter and add to the ground gingersnaps in stages, mixing after each addition until the crumbs are the texture of wet sand. It may use less butter, depending on the gingersnaps. 2 Firmly press the mixture into the cookie sheet, and chill for at least 30 minutes. Preheat the oven to 350. 3 Once chilled, bake for 6-8 minutes. While it cools, melt the chocolate. Once the cookie is mostly cool, evenly spread a thin layer of chocolate over it and lightly sprinkle with cayenne, allspice, cinnamon, and salt. Cool completely, and cut into squares. Other shapes are also acceptable.

 

Step by step:

1. Grind gingersnap cookies in a food processor until fine. Line a small cookie sheet (preferably one with sides) with foil or grease well. Melt the butter and add to the ground gingersnaps in stages, mixing after each addition until the crumbs are the texture of wet sand. It may use less butter, depending on the gingersnaps.

2. Firmly press the mixture into the cookie sheet, and chill for at least 30 minutes. Preheat the oven to 35

3. Once chilled, bake for 6-8 minutes. While it cools, melt the chocolate. Once the cookie is mostly cool, evenly spread a thin layer of chocolate over it and lightly sprinkle with cayenne, allspice, cinnamon, and salt. Cool completely, and cut into squares. Other shapes are also acceptable.

Nutrition Information:

covered percent of daily need