I found this recipe on Pinterest and it sounded sooooooo good but it was called something else (not Gingersnap Streusel), so I made the bars and took them to my official taste-testers for sampling and wouldn't tell them what they were called. They ate the entire pan. Gone. Done. Not a crumb left.
After the pan was emptied, I shared the name with them and they all looked at me in disgust. They all said they wouldn't have eaten the bar if they had known the name, they would have passed. Hmmm...interesting, my suspicions were confirmed. So, we brainstormed together and renamed this bar something more appropriate (and likable) and this is what we decided. Gingersnap Streusel. Yummy sounding, right? It's a white cake with cream cheese frosting and delicious cookie streusel on top...perfect for the holidays! Honestly, this might be one of my favorite bars EVER. I really, really loved it!
But, I need to give credit to the original recipe...please do not be turned off by it's name! I thought it sounded yummy...but believe me, my "people" didn't. Here we go...Egg Nog Bars. I thought it sounded cute, Mix and Match Mama taste-testers (there were about 15 of them on this day) did not think so. I feel ok changing the name because there is absolutely no Egg Nog in these bars. They just kind of have similar ingredients as Egg Nog...but Egg Nog isn't actually one of them. I did tweak the recipe just a bit...but I give full credit to the original.
So, there you have it. No matter what you call it, you'll eat it. All of it. They are just so wonderful!! Thank you The Domestic Rebel for the original recipe!
1 box of white cake mix
1/2 cup vegetable oil
3 teaspoons rum extract, divided
1 1/2 tablespoon cinnamon
1 cup white chocolate chips
1 can of cream cheese frosting
1 1/2 cups crushed gingersnap cookies
2 tablespoons brown sugar
2 tablespoons flour
3 tablespoons melted butter
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9x13 baking dish. Set aside.
In a large mixing bowl, beat your cake mix, eggs, vegetable oil, 2 teaspoons of rum extract and 1 tablespoon of cinnamon together. Stir in your white chocolate chips.
Pour batter into prepared pan and bake 15 to 18 minutes or until slightly brown and set in the center.
Remove from oven and let cool completely.
While bars are cooling, simply make your frosting by stirring your remaining teaspoon of extract into your store-bought cream cheese frosting. Frost cooled bars.
To make the gingersnap streusel for the topping, combine the remaining 4 ingredients together in a small bowl with your remaining 1/2 tablespoon of cinnamon. Crumble this mixture over your frosting and lightly press into the bars. Chill about 20 minutes before slicing and serving.
Trust me...no matter what you call it, you'll want more. These bars were heavenly! This is the perfect dessert to take to your next holiday party! Love, love, love!