Happy December! This is by far my favorite time of year, especially since I no longer have to put up with snow anymore. 😉 The Colorado snow really was beautiful, and I do miss it. I just do not miss having to drive in it. Did I mention that they are being hit with an arctic blast right now?! Yikes!
Normally I am much more of a stickler for not posting two chewy bar recipes in a row, but i just couldn’t resist. These bars are that good! They call for almost two sticks of butter after all. Just imagine gooey butter cake only with cinnamon and gingerbread goodness. The whipped topping cuts the richness of the cream cheese. The gold sanding sugar is completely optional, but I think it adds quite a touch of glamour. The hardest part about making these bars is having to wait two hours to eat them. Unfortunately, they really do need the extra time to set. I promise you that they are worth the wait.
You will need:
makes about 24 bars
Preheat oven to 350ºF and spray a 9×13 inch baking pan.
In a large bowl, mix the cookie mix, and 1/2 cup of softened butter together.
Press the mixture evenly into the bottom of the pan. Set aside.
In a separate bowl mix the cream cheese and confectioner’s sugar. Add in the eggs and vanilla, and mix on high until smooth.
Mix in the melted butter.
Add in the Cinnamon.
sprinkle some crushed gingersnaps over the top and bake for 30-35 minutes or until top is golden.
Allow to slightly cool before placing in refrigerator to finish cooling for 1-2 hours.
Combine Cool Whip and confectioner’s sugar in a separate bowl.
Place in a piping bag (I used a 1M Wilton tip)
Swirl the whipped topping on each bar.
Cut into bars using a sharp knife, and serve.