Gingerbread bars with cream cheese icing

MAKES 24 SERVINGS

1 1/4 cups flour

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup sugar

1 egg

1/3 cup molasses

3 tablespoons water

1 (8-ounce) package cream cheese, softened

1/2 cup sugar

2 teaspoons pure vanilla extract

For bars: Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with foil. Spray foil with no-stick cooking spray. Mix flour, ginger, cinnamon, baking soda and salt; set aside. In large bowl, beat butter and 3/4 cup of sugar until light and fluffy. Beat in egg until well blended. Gradually beat in flour mixture until well mixed. Stir in molasses and water just until blended. Spread evenly in prepared pan.

For icing: In large bowl, beat cream cheese with electric mixer until smooth. Beat in 1/2 cup sugar and vanilla extract until smooth. Reserve 1/2 cup of icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over bars. Cut into bars. Store in refrigerator.

McCormick

Nutrition facts per serving: 167 calories, 10 g fat, 6 g saturated fat, 35 mg cholesterol, 19 g carbohydrates, 2 g protein, 71 mg sodium, 0 g fiber