Comments on: Soft Glazed Gingerbread Bars

By: Mary Younkin

Mary Younkin — Wed, 26 Nov 2025 18:36:01 +0000

In reply to Marina. These should freeze fine.

By: Marina

Marina — Tue, 25 Nov 2025 15:55:15 +0000

Can I freeze them?

By: Mary

Mary — Fri, 03 Oct 2025 22:52:49 +0000

In reply to Laura Weightman. I'm thrilled to hear it's such a big hit!

By: Laura Weightman

Laura Weightman — Wed, 01 Oct 2025 19:29:30 +0000

This is absolutely a delicious recipe. I make it in a 9×13 pan after doubling the recipe and it is just out of this world.

By: Mags

Mags — Sat, 01 Mar 2025 16:00:29 +0000

Hi Mary, I am in the UK, what can I use in place of molasses?

By: Mary

Mary — Thu, 23 Nov 2023 23:18:23 +0000

In reply to Sue Wilson. I did not, Sue. If your glaze looks translucent, there may be more liquid proportionally.

By: Sue Wilson

Sue Wilson — Wed, 22 Nov 2023 20:28:15 +0000

These are delicious!!
I do have a question…in your glaze did you put white food coloring to make it less translucent?

By: Mary

Mary — Tue, 20 Dec 2022 11:25:36 +0000

In reply to Candace Reisinger. Thank you, Candace.

By: Candace Reisinger

Candace Reisinger — Tue, 20 Dec 2022 02:46:46 +0000

Easy and delicous!

By: Mary

Mary — Fri, 19 Nov 2021 16:39:22 +0000

In reply to Ivy Rogoff-Barnes. I typically use light brown, but you can use either here. With the additional molasses, it's going to work like dark brown sugar really. The darker sugar will simply increase the gingerbread flavor a bit. Happy baking!