Day 16 – Countdown to Christmas 2013 Chewy Triple Ginger Pecan Bars

  • Author: The Kitchen Whisperer

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • I teaspoon ground ginger
  • 3/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 5 tablespoon unsalted butter, softened
  • 1 cup whitesugar
  • 2 large eggs
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped crystallized ginger
  • 1 cup pecans
  • 34 tablespoon coarse sanding sugar
  • White chocolate ganache


  1. Preheat the oven to 325F with the rack in the middle.
  2. Spray a 9×9 pan with spray.
  3. Line with parchment paper leaving a 1” band hang over top (this will help in lifting them out of the pan).
  4. Lightly spray the paper.
  5. In a medium bowl, whisk together the flour, baking powder, ground ginger, salt, and pepper. Set aside.
  6. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until well blended, about 1 minute.
  7. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
  8. Beat in the fresh ginger and vanilla extract.
  9. At low speed, add the flour mixture, mixing just until blended.
  10. Stir in the crystallized ginger and pecans and mix until combined.
  11. Scrape the dough into the prepared pan and using slightly damp hands, flatted to make even.
  12. Liberally sprinkle with the sanding sugar.
  13. Bake for 18-23 minutes or until the top is slightly brown and semi-firm to the touch (will have some give).
  14. Remove from oven and allow to cool in the pan for 5 minutes.
  15. Gently lift the bars out of the pan by using the parchment paper and set on a hard surface.
  16. While still warm cut into bars.
  17. Transfer the bars to wire racks and cool completely.
  18. Once cooled drizzle with white chocolate ganache.
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