Spiced Honey Cookie Bars

Faigy Grossman Faigy Grossman
5.0 (1 reviews)

I’m really excited to share these easy, yummy honey bars with you. I held my breath when I sampled the first piece — would it be as good as I’d hoped? Yes! With a cookie-cake texture and that homey, deep spice flavor, these rich, delicious bars manage to combine honey-pumpkin-pie spice bars and blondie-vanilla chip cookies. (Note: make a double batch!)

Yields 30 bars

1h 15
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

Prepare the Spiced Honey Cookie Bars

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.

  2. Combine sugars, margarine, oil, honey, eggs, and vanilla extract in the bowl of an electric mixer; beat until smooth. Turn off the mixer and add the flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, and cloves. Beat on low speed until thoroughly combined. Add chips and stir to incorporate evenly.

  3. Pour the batter into the prepared baking pan. Bake for 45 minutes. Remove from oven to cool.

Prepare the Drizzle

  1. To prepare the drizzle, melt the white chocolate chips and oil in a small mixing bowl.

  2. Drizzle over the pan and cut into bars.

Credits

Tips:
We recently printed a tip about microwaving honey to bring it back to liquid state. What I like to do is put the jar of honey in a bowl of hot water and it works perfectly. Try that instead!

Notes:
Store baked bars at room temperature up to five days or in the fridge up to seven days. Freeze without the chocolate drizzle for up to three months; thaw at room temperature before serving.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Sora Malka Teichman •

These are delicious! Such a basic recipe, but add in that ginger and the taste is fantastic! I do about half the sugars and leave out the white chips. Delicious! I make these on repeat!