CHOCOLATE GINGERBREAD BARS

Prep: 15 minutes

Total: 45 minutes, plus cooling

Makes 16 servings.


INGREDIENTS

4 tablespoons (1/2 stick) unsalted butter, melted, plus more
for pan

1/4 cup unsweetened cocoa powder, plus more for pan

3/4 cup all-purpose flour (spooned and leveled)

1 teaspoon ground ginger

1 teaspoon pumpkin-pie spice

1/2 teaspoon baking soda

1/2 cup packed dark-brown sugar

1/4 cup unsulfured molasses

1 large egg

1/4 cup sour cream

1/2 cup semisweet chocolate chips

confectioners' sugar, for dusting (optional)


DIRECTIONS

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.

In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)



PECAN BARS

Prep: 15 minutes

Total: 1 hour


Makes 24 servings.

INGREDIENTS

For the crust:

1 1/2 cups all-purpose flour

1/2 cup (1 stick) unsalted butter, chilled and cut into
small pieces

1/4 cup sugar

1/4 teaspoon salt

1 large egg, lightly beaten

For the filling:

3/4 cup packed light-brown sugar

1/4 cup light corn syrup

1/4 cup heavy cream

1/4 teaspoon salt

8 ounces (about 2 cups) pecans

1/2 cup (1 stick) chilled unsalted butter, cut into small
pieces


DIRECTIONS

Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.

Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.

Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.

Remove pan from heat. Whisk in cream and salt; mix in pecans.

Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).

Bake until bubbling and amber-colored, 18 to 22 minutes. Cool completely in pan.

Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired).

Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.