Soft, moist, and fudge-like; these Iced Gingerbread Bars taste like the familiar flavours of Christmas, but have the texture of a dense, chocolaty brownie.
Preheat oven to 350 degrees. Prepare an 9x13 inch baking pan by lining it with parchment paper. Set aside.
In a large mixing bowl, pour in the melted butter, add the sugar, and the molasses. Beat with a hand-held mixer until smooth.
Add the egg and beat into the butter and sugar mixture.
Add the rest of the flour, baking soda, cinnamon, salt, ginger, and cloves. Mix into the wet ingredients until just mixed through.
Transfer the dough to the baking pan and press the dough into the pan until evenly distributed and flat.
Bake for 25 minutes. Remove from the oven and allow the bars to completely cool.
Once cooled, prepare the frosting by by beating together the frosting ingredients with a hand-held mixer until creamy and smooth.
Spread evenly over the bars. Top with sprinkles and refrigerate for one hour.
Lift the bars out of the baking pan, using the parchment paper to lift. Transfer to a cutting board. Cut into 24 squares.
Bars can be stored in a food-safe container in the fridge for 5-7 days. If you want to freeze, do not frost. Add the frosting after the bars are completely thawed.