Cooking Instructions

• For bars, heat oven to 350°F.
• Spray 13 x 9 x 2-inch metal baking pan with cooking spray; set aside.
• In large saucepan, melt 6 tablespoons of the butter over low heat.
• Remove from heat.
• Add brown sugar; stir with wooden spoon until well blended.
• Add gingerbread mix, oats, water and egg; stir until well blended.
• Spread evenly in prepared pan.
• Bake 30 to 33 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it.
• Cool bars completely in pan on wire rack.
• *For frosting, beat cream cheese and remaining 2 tablespoons butter with electric mixer in medium bowl until blended.
• Gradually add confectioners’ sugar, beating until smooth.
• Beat in ginger.
• Spread frosting evenly over bars.
• Cover and refrigerate until ready to cut and decorate.
• To decorate, cut into bars and remove from pan.
• Using red and green frosting, pipe ribbons, holly leaves and berries or other decorations onto each bar.
• Refrigerate uncovered until decorations set, then cover and refrigerate up to 3 days.

Cook Note:

*If desired, at this point bars can be frozen covered up to 2 months. Let thaw at room temperature, about 30 minutes. Proceed as directed in Steps 4, 5 and 6. If desired, 3/4 teaspoon vanilla extract may be substituted for ginger in frosting.