Mini Gingerbread Bites
These mini gingerbread bites are the perfect holiday treat. Soft gingerbread bites full of classic, warm spices are coated in white chocolate and decorated with festive sprinkles for a holly jolly look.
Servings: 40 Gingerbread Bites
Calories: 139kcal
Ingredients
- 1½ cup all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup butter, cold and cut into small pieces
- ½ cup molasses
- ½ cup corn syrup
- ½ cup packed brown sugar
- 9 ounce milk, yes, 9 oz
- 1 large egg
- 16 ounce H‑E‑B White Chocolate Candy Coating, or a melting chocolate of your choice
- Festive holiday sprinkles.
Instructions
- Preheat the oven to 350° and spray a mini brownie baking pan with non-stick cooking spray.
- In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, and pumpkin pie spice together. Set aside.
- In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
- With another small saucepan, heat molasses and corn syrup until lukewarm as well.
- While both pans are cooling down a bit, cut cold butter into small pieces, add to the flour mixture, and use a pastry blender, or two forks, until the mixture resembles fine crumbles.
- Once both pans have cooled to luke warm, add milk mixture to the flour mixture, stir until blended then add molasses mixture. Stir.
- Add egg and whisk until well Incorporated.
- Pour the batter into the prepared baking dish, ⅔rds full, and bake for 8-10 minutes or until the toothpick comes out clean.
- Let cool in the baking pan.
- Once cooled, remove from the pan and place on a baking sheet lined with parchment paper.
- Flash freeze for about 1 hour prior to dipping into the white chocolate.
- Melt white chocolate according to package directions.
- Drip each gingerbread bite into the melted chocolate covering them completely.
- Place back onto the baking sheet and let cool.
- Once the chocolate sets up, decorate as desired.
Notes
Tips
- For the best texture, cut your butter into small pieces and then chill them until ready to cut them into the flour.
- It's important that your milk and molasses mixtures are lukewarm. You don't want to scramble your egg.
- Flash-freezing ensures your gingerbread bites retain their shape while being dipped into the chocolate, so don't skip that step.
- I used a lighter metal pan. If you use a dark metal pan, check your brownies a couple of minutes early.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 65mg | Potassium: 117mg | Sugar: 16g | Vitamin A: 91IU | Calcium: 45mg | Iron: 1mg