Chewy, moist, almost toffee-ish bars. And? Really simple.

Source: The Gluten Free Pantry, alternate recipe on side of packet.

Modifications: Used 1/4 Xantham Gum + 1/4 cup water to replace 1 egg. Oven time cut down by approx. 10 minutes.

Batter type: Stiff and sticky, slow-moving lump.
Delish. Deevine. Only trouble? We tipped it out of the pan too soon, as it should be served hot with ice cream. Unfortunately, I misjudged the gooey/heat ratio and a good chunk of the bottom stayed behind. I don't care. It is just that good.

The insides are very gooey and the edges got crusty. Not great finger-food as they're a bit sticky, but very good.

Ideal: Make a big batch for Thanksgiving or Xmas and serve to the family with vanilla ice cream. We certainly will.

Recipe details below the cut…

Ingredients:1 packet of GF Pantry "Spice Cake & Gingerbread Mix" (contains potato) 1 egg (or substitute) 1/3 cup vegetable oil 1/3 cup of molasses 3/4 tsp ground ginger	Also needed:Mixer with low setting. 8×8 pan
	Oven: 350ºF

Preheat oven and lightly oil pan (try being generous, it might work better).

Combine wet ingredients. Add contents of packet and ginger. Beat on low for ~1 minute or until combined and smooth.

Pour into pan and bake. Check as early as 20 minutes, but should not go beyond 30. Look for a clean cake tester.

Allow to cool, but serve warm with whipped cream or ice cream. Serves 12–or however you usually divide your 8×8s.

For a less crunchy version, do what the packet actually says (*blind moment*) and use 1/3 molasses with 2/3 buttermilk. We don't keep buttermilk on hand so I wouldn't have been able to do it anyway. Oh well.