Chewy Gingerbread POPcorn Crumble Bars

 

 

Chewy Gingerbread POPcorn Crumble Bars

POPcorn Crumble
• 1⁄2 cup Flour
• 1⁄4 cup Granulated Sugar
• 1⁄4 cup Brown Sugar
• 1⁄4 tsp Salt
• 1 1⁄2 cups of White Chocolate Gingerbread Popcorn
• 12 TBSP Unsalted Melted Butter
• 1 TSBP Ground Ginger
White Chocolate Ganache Frosting
• 1 cup Heavy Cream
• 1 cup White Chocolate Chips
Chewy Gingerbread
• 14 TBSP Softened Unsalted Butter
• 1 Egg
• 3 TBSP Molasses
• 2 cups Powdered Sugar
• 4 TBSP Ginger
• 2 tsp Cinnamon
• 1⁄2 tsp Nutmeg
• 2 cups Flour
• 1 tsp Baking Soda

  1. Heat oven to 350 degrees


POPcorn Crumble

  1. In a bowl or stand mixer add flour, sugars, salt, popcorn and ginger. Mix together. Add melted butter and mix everything together until a soft mix is formed.
  2. Line a baking sheet with parchment paper. Spread the crumble mixture onto the baking sheet. Spread apart so it’s an even layer on the pan. Bake for 8-10 minutes. Set aside and cool.

Chewy Gingerbread

  1. In a bowl or stand mixer add butter. Mix for 2-3 minutes until light and fluffy. Add egg and molasses. Mix.
  2. Add powdered sugar and mix until fully incorporated. Add the remaining dry
  3. ingredients.
  4. Line a 9x9 pan with parchment paper. Gently press the gingerbread mix into the pan spreading it evenly. Bake for 12-15 minutes or until toothpick comes out clean.
  5. Set it aside to cool in pan.

White Chocolate Ganache Frosting:

 

  1. Add white chocolate chips to a bowl. Heat heavy cream on either stove top or microwave.
  2. Do not let it come to a boil. Pour heated cream over white chocolate chips and let sit for 5 minutes. Mix until chocolate and cream have incorporated. Set it aside to cool completely for about 2 hours.
  3. Once cooled, in a bowl or stand mixer add the ganache. Using the whip attachment mix the ganache on high until it fluffs up into a thick frosting. About 3-5 minutes.

Assembly:

  1. Remove the gingerbread from the pan. Spread a thin layer of the white chocolate frosting on top. Add a generous layer of the Popcorn Crumble on top the ganache.
  2. Cut into squares and enjoy!
  3. Store bars in a air-tight container for up to 5 days.