Maple Cider Gingerbread Bars

November 19, 2019 0 Comments

Maple Cider Gingerbread Bars

We are so excited for our cider syrup collaboration with Nine Pin Cider. Check out the recipe below for the best of maple and cider syrup in one sweet treats. 

Maple Cider Gingerbread Bars 

Makes 16 bars


For cookies:

  • 1/2 cup ground hazelnuts
  • 1/2 cup almond meal
  • 2 3/4 cups all-purpose flour
  • 2 Tbsp. baking cocoa
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground powdered ginger
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground allspice
  • 1/2 tsp. kosher salt
  • 4 oz. candied chopped orange rind
  • 1/4 cup (2 oz.) chopped crystallized ginger
  • 4 Tbsp. Smart Balance or butter
  • 3/4 cup dark brown sugar
  • 3/4 cup Riverside Maple Dark grade maple syrup
  • 2 large eggs
  • 1 Tbsp. pure vanilla extract
  • Nonstick spray, for greasing
  • Water (1.5 to 2 ounces)

For the glaze:

  • 1 cup powdered sugar
  • 2 Tbsp. Nine Pin Cider Syrup
  • 1/2 Tbsp. Orange vodka
  • Water, 1 Tbsp. at a time until glaze reaches desired consistency


Preheat oven to 350 F. Thoroughly mix ground hazelnuts, almond meal, flour, cocoa, baking powder, baking soda, spices, and salt in a bowl. Put the candied orange rind and crystallized ginger into a food processor along with 1 cup of the dry mixture and pulse until very finely chopped. Add the remaining dry ingredients and pulse to combine. In the bowl of a standing mixer fitted with a paddle attachment, beat smart balance with brown sugar at medium speed until creamy. Add maple syrup and beat until smooth. Add eggs and vanilla and beat to combine. At very low speed, slowly add dry ingredients and beat until combined. Scrape sides and bottom of bowl often. Line a 9 x 13 aluminum pan with parchment paper. It should fit nicely with some folded corners. Lightly spray with nonstick cooking spray to prevent sticking later. Spread the dough into an even layer and bake in the center of the oven until a toothpick inserted into the center comes out clean, about 25 - 30 minutes. Let cool for about half an hour before adding the glaze.

In a bowl, whisk powdered sugar with cider syrup and vodka and add enough water to make a spreadable glaze. Spread glaze on still-warm cookie and let cool completely. When cool, slide from pan onto cutting board using parchment. Cut lengthwise in half, then cut each half into 8 bars. Trim edges if desired for a cleaner look. Store in an airtight container at room temperature for up to 2 weeks.