Key Lime Fudge Gingerbread Bars

image and recipe from peabody

• Gingerbread Layer:
• 1 1/4 cups all-purpose flour
• 1 TBSP ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 3/4 unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 egg
• 1/3 cup molasses
• 3 TBSP warm water
• 
  
• Key Lime Fudge Layer:
• Key Lime Frosting (Pillsbury made the kind I found) if you can’t find use lemon
• 2 cups white chocolate chips
• 10 gingersnaps, finely crushed

Instructions

For the Gingerbread Layer

1. Preheat oven to 350°F.
2. Line 13x9 baking pan with foil. Spray foil with no stick cooking spray.
3. Using a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
4. Stir in molasses and water just until blended.
5. Beat in egg and scrape down the bottom and sides of the bowl.
6. On low speed add the flour, baking soda, salt, ginger, and cinnamon.
7. Spread evenly in prepared pan.
8. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
9. Cool in pan 15 minutes before adding the frosting layer.

For the Fudge Frosting Layer

1. Place the white chocolate chips in a microwave-safe bowl; zap in your microwave in 30-second bursts until melted.
2. Stir the frosting into the melted chocolate chips until smooth.
3. Spread the frosting fudge evenly over the gingerbread.
4. Evenly (best you can) sprinkle the gingersnap cookies on top of the frosting fudge. Press down a little on the bigger crumbs to get them to stick.
5. Refrigerate for at least 4 hours.
6. Remove from fridge and cut into squares…12 if you want really big ones, 24 if you want smaller portions. Let come to room temperature for best flavor.