Desserts

Ginger-Pecan Bars

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photo by:kraft

Cream cheese cake topped with a sweet ginger sauce and drizzled with chocolate. Meet your new favorite bar.

time

prep:

30 min

total:

2 hr 30 min

servings

total:

60 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup (2 sticks) butter, softened, divided

cup granulated sugar

Tbsp. vanilla, divided

2-1/4

cups flour

1/2

tsp. baking soda

eggs

cup packed brown sugar

2/3

cup light corn syrup

cups chopped PLANTERS Pecans

1/2

cup chopped crystallized ginger

oz. BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 350°F.

LINE 15x10x1-inch pan with parchment paper, with ends of paper extending over sides. Beat cream cheese, 3/4 cup butter, granulated sugar and 2 tsp. vanilla in large bowl with mixer until well blended. Add flour and baking soda; mix well. Refrigerate 30 min. Press onto bottom of pan. Bake 18 to 20 min. or until lightly browned.

MELT remaining butter; pour into medium bowl. Add eggs, brown sugar, corn syrup and remaining vanilla; beat with whisk until well blended. Stir in nuts and ginger. Spread onto crust.

BAKE 20 to 25 min. or until topping is firm around edges but still slightly soft in center. Cool completely. Melt chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm before cutting dessert into bars.