As you may have noticed, I was a bit MIA on the blog and my social media outlets for the past couple days. Blame it on the tryptophan, or the fact that my blood type is now cornbread stuffing, but honestly, I couldn’t even pull myself away from food or libations long enough to even check my personal Facebook, much less blog.
I know. Priorities.
Maaaybe it was because ’tis the season of eating. Or because I mentally claimed like, 1035964785 things on the dinner table that I HADTOEATRIGHTTHISSECOND for like, the past 5 days. Either way, I haven’t been doing much except for eating, online shopping, eating some more, and drinking.
But don’t you worry. I’ve been exercising. I discovered this revolutionary concept, almost like reverse exercise osmosis. If you eat enough, your stomach will puff out naturally from being so full. And the next day, your abs will be sore because you were working your abs out from eating so much. Or maybe it’s just me this happens to.
Either way, I totally have the sore abs to prove it and I didn’t even get in the crunch-position. Booyah. I’m waiting by the phone so when the Nobel Peace Prize people call me for my innovative technology in the eating/exercising equation, I’ll be prepared with my interview speech. I fully intend on responding to their questions by stuffing my face with burgers, seasoned fries, and spumoni sundaes.
Or, these bars which are basically my new BFF. Holy heck they’re yummy.
Ever since I posted my Chocolate Peanut Butter 7-Layer Bars, they’ve exploded my stats here on the site. They’re so popular! And for good reason, too; they’re rich and delicious, and such a no-brainer dessert to make. Sprinkle a bunch of yummy junk on top of a crust, pour on some sweetened condensed milk (aka nectar of the gods) and you’re dunzo. So, allow me to introduce you to the holiday version: gingerbread.
Gingerbread 7-Layer Bars *adapted from my Chocolate Peanut Butter 7-Layer Bars recipe HERE
- 1 box spice cake mix
- 1 pkt Duncan Hines Gingerbread Flavor Creations
- 1 egg
- ½ cup butter, melted
- 1 cup crushed white chocolate pretzels
- 1 cup white chocolate chips
- 1 cup cinnamon chips
- ½ cup chopped pecans
- 1 cup miniature Rolos, unwrapped
- 1 cup toffee bits
- ¾ can sweetened condensed milk
- Preheat oven to 350 degrees F. Liberally grease a 13×9 inch baking pan with cooking spray or line the pan with foil; set aside.
- In a large bowl, combine the spice cake mix, the gingerbread flavor packet, egg and melted butter with a rubber spatula until combined. Stir in the crushed white chocolate pretzels to blend. Press the mixture evenly into the prepared pan and bake for about 10 minutes.
- Remove the pan from the oven and top evenly with the white chocolate chips, cinnamon chips, pecans, Rolos and toffee bits. Drizzle evenly with the can of condensed milk.
- Return to the oven and bake for an additional 15 minutes or until center is set and lightly golden + bubbly. Allow the bars to cool in the pan before cutting into squares. Store airtight at room temperature, up to 3 days.
These bars are SOSOSO good! I love gingerbread, and if you do, too, you’ll flip for these. The flavors + textures are out of this world and work so harmoniously with the traditional spicy flavors of the gingerbread. First, the bars are soft but have that salty crunch from the white chocolate pretzels. Next, the toppings: what can I say but YUM!? Everything is so crunchy and buttery and gooey.. totally perfect. I stuck with mostly a white chocolate/cinnamon scheme here, but if you’d prefer, you could certainly sprinkle on some semi-sweet chocolate chips as well; however, I thought the chocolate from the Rolos was just right
Have a fantabulous Monday!!