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Hope, Joy & Gingerbread Bars

Soft and moist, these bars are a sweet homage to their delicious cookie counterpart. But unlike gingerbread cookies, these have tasty bits of milk chocolate swirled in! The light and cakey texture of these bars might even convince you to abandon the traditional treat all together. New holiday tradition, anyone?


  • 4 tbsp. unsalted butter, melted, plus more for pan
  • ¼ cup Venezuelan Cacao Powder, plus more for pan
  • ¾ cup all-purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. pumpkin-pie spice
  • ½ tsp. baking soda
  • ½ cup packed dark-brown sugar
  • ¼ cup molasses
  • 1 large egg
  • ¼ cup sour cream
  • 2 Hope Joy & Gingerbread chocolate bars, chopped


  1. 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 cacao powder; set aside. In a medium bowl, whisk together cacao, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
  2. 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 Hope, Joy & Gingerbread pieces. Transfer batter to prepared pan; smooth top.
  3. 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.

Recipe adapted from Martha Stewart.