Ginger Chocolate Bars

Cookie Crust:
  • 2 ½ c. flour
  • 1 T. ground ginger
  • 2 tsp. baking powder
  • Pinch of salt
  • ½ c. butter, softened
  • ½ c. canola oil
  • 1 c. granulated sugar
  • 2 T. plain yogurt
  • 1-2 T. milk
Topping:
  • 12 ounces semi-sweet chocolate chips
  • 1/4 c. butter
  • 1/4 c. half and half
  • Crystallized ginger

Preheat the oven to 375 degrees F. Generously grease a 9×13-inch baking pan.

Sift together the flour, ginger, baking powder, and salt. Set aside.

Cream together the butter, oil, and sugar for about 5 minutes. The mixture should be light in color. Gradually add the dry mixture to the creamed mixture. Add the plain yogurt and mix again. Add just enough milk to help bring the dough together (one smooth, cohesive ball). Press the dough into the prepared pan. Bake for 30-35 minutes.

For the topping, microwave the chocolate chips, butter, and half and half to melt them. Stir to form a thick ganache. Pour the ganache onto the still warm ginger cookie base. Sprinkle with crystallized ginger. Let sit for about 30 minutes or until the chocolate layer is firm. Cut into small squares

  • Yields: 20 servings
  • Preparation Time: 45 minutes
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