Orange Ginger Bars

These Bars remind me of my time in Germany when I was a Backpacking College Student. There's nothing quite like Christmas in Germany.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan (I have a Calpalon Pan with straight sides), greased with a Vegetable Cooking Spray. I use my Pan Release Mix. The recipe is on the Blog.

1/2 C Honey
1/2 C Dark Brown Sugar
1/3 C Granulated Sugar
3 TBS Butter
1 1/2 C Flour
3/4 tsp Baking Soda
3 tsp Cinnamon
1 tsp Ground Ginger
1 Egg
2 TBS Grand Marnier
1 tsp Microplaned Orange Zest
1 1/2 tsp Vanilla
1/2 C Sliced Almonds
1/3 C Candied Orange Peel, finely diced.


Glaze:
1 C Confectioner's Sugar
2 TBS Grand Marnier
1/4 tsp Fresh, finely grated Ginger
1/4 tsp Vanilla


In A Large Saucepan on Medium Heat, Large enough to eventually hold the Dry Ingredients too.
Honey
Brown Sugar
Granulated Sugar
Butter
Stir until the Butter Melts and the Sugar is completely dissolved.
Remove from Heat, Set Aside for at least 15 minutes.

In a Medium Mixing Bowl:
Flour
Baking Soda
Cinnamon
Ginger
Whisk well.

Add to the Honey/Sugar Mixture in the Saucepan:
Egg
Orange Juice
Orange Zest
Vanilla
Almonds
Orange Peel
Stir until completely incorporated.

Add:
Flour Mixture
Stir by Hand to form the Dough.

Transfer to a Mixing Bowl.
Cover the surface of the dough with a piece of Plastic Wrap and an additional piece to cover the bowl.

Refrigerate at least 8 hours or overnight.

Spread the Dough evenly into the prepared Pan.
I flatten it with the bottom of a Stainless Steel Measuring Cup.

Bake 20 - 30 minutes. (Prepare the Glaze while the Bars are Baking.)

A toothpick in the center should come out clean.

Remove Pan to a Rack and Glaze while still hot.

Glaze

In a Medium Mixing Bowl:
Sugar
Grand Marnier
Ginger
Vanilla

Whisk until creamy smooth.

When the Bars are still warm, spread the Glaze evenly over the Bars with a Silicone Spatula.
Allow it to cool completely before cutting into squares.

Enjoy!
Peace in the Kitchen!