Gingery Peanut Butter Bars: A Sweet Way to Enjoy Fresh Ginger

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If you’ve concluded that I’m a big fan of ginger–I can only plead guilty.  It’s just that there are so many ways, savory and sweet, to exploit ginger’s intriguing taste and stimulating energy. Here’s one that’s sweet, and can be made with ingredients you likely already have in your pantry. These peanut butter-rich bars could be on your table in 35-40 minutes! Recipe after the jump.

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GINGERY PEANUT BUTTER BARS

Preheat oven to 350º F/  Yields 12-16 bars.

Dry ingredients:

2 cups whole wheat pastry flour

2/3 cup roasted peanuts, coarsely chopped

2 teaspoons baking powder

1 1/2 teaspoons powdered ginger

pinch of salt

Wet ingredients:

1/2 cup plus 1 tablespoon molasses

1/2 cup maple syrup

2/3 cup water

1-inch knob of fresh ginger, peeled and sliced

1 cup peanut butter

1. Measure the dry ingredients into a large mixing bowl and stir well to combine.

2. Measure the molasses, maple syrup, fresh ginger and water into the bowl of your blender, and blend well.

3. Add the peanut butter and the ingredients in your blender to the dry ingredients.  Stir well.

4. Pour this batter into a lightly oiled 9-inch square or similarly-sized baking pan and bake in a 350º F oven 20 minutes or until it tests done with a toothpick.

5. Cool before cutting and serving.

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6 responses

  1. I love some of the recipes, but would love to be able to print the recipes alone without the whole post. Maybe something you could think about changing??

    Thanks!!

  2. Looks delish, but maple syrup and molasses are way too yin for me. Do you think it would work with rice syrup or barley malt instead as sweeteners? Can’t wait to make this!

    • Yes, I’d try it with barley malt, although the taste will be a little different–molasses provides that old-fashioned American taste. Perhaps up the ginger a little to boost the flavor. Let us know how it works. Gary

  3. I made these today and they have a terrific flavor, but I’m having a little trouble with the texture. At 30 minutes, they were really soft to the touch and the knife came out a bit gooey. Took them out at 40 minutes and they are a bit on the dry side.

    • There are so many variables, it’s hard to say exactly what the problem was. Maybe try baking them in a slightly larger pan, that way they’ll be shallower and bake through in the middle with less chance of drying out. Oftentimes with baked goods knowing just when to take them out of the oven is the trickiest part. Same thing with the sweet potato brownies. I use a convection oven which tends to speed baking times. Probably I should note that when writing recipes (I will in the future).

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