vivdunstan

Posted by Athena Scalzi

https://whatever.scalzi.com/2025/12/18/trying-out-a-new-recipe-justine-dorions-sticky-ginger-bars/

https://whatever.scalzi.com/?p=58761

When I opened Instagram yesterday, the first video to come up was from one of my favorite food content creators, Justine Dorion (perhaps better known as @justine_snacks). You may remember back in 2022 when I made her Pumpkin Chocolate Chip Cookies. Well, this time, she was making Sticky Ginger Bars, and I knew immediately that I was going to make them right then and there.

Wouldn’t you know it, though, I was lacking heavy cream and dates! Funny enough, I usually have both, but just happened to be out in this instance. So I grabbed them at the store and then made these bars right then and there.

So let’s talk about it!

First, the ingredients. We’ve got the basics: flour, sugar, brown sugar, cinnamon, butter, the usual suspects. Some of the more “oh I don’t have that in my pantry currently” type items are pecans, dates, and fresh ginger. At least those are pretty easily acquirable! Overall, I thought the ingredients were very normal things, and not overly expensive. Dates are definitely pricey (and so is my one true butter, Kerrygold) but otherwise it seems like a pretty standard, easy list of ingredients.

The first thing I made was the ginger cookie dough. I loved that in the steps of her recipe, she lists the measurements for the ingredient you’re using in that step. IT WAS SO HELPFUL. Thank you, Justine, for thinking of those of us who are tired of scrolling back up to the ingredients list to see the measurement again. Bless.

Mixing everything for the dough together was super easy, I just threw everything in my stand mixer and let it go until it was lighter in color like the recipe says. The real struggle came in trying to press the dough into a parchment lined baking dish.

In Justine’s photo on her blog, the dough looks so much more cooperative and less anger-inducingly sticky. Here’s how mine looked after I about had a meltdown about not being able to spread it evenly and get it into the corners well:

The dough, though very spiced and tasty, was difficult to work with and didn’t want to spread nicely. It just wanted to stick to itself and the rubber spatula. But I finally got it in there well enough that I moved onto the caramel.

I don’t like making caramel, I find it to a trifling process. I will say for this caramel, it was about as easy as a caramel can be. Butter and sugar (and in this case, honey!) and you melt it together until it boils and then once you take it off the heat after a few minutes you just add your dates and pecans and heavy cream and there you go. Not so bad! It really took no time at all to make the caramel, the thing that took forever was chopping the dates. Partially because I bought pitted and had to pit each one before chopping them.

After mixing up the caramel, here’s what it looked like:

I burned myself very slightly eating more of this than would be considered just a taste test. It was so flippin’ good. Once I poured it on top of the cookie dough and put it in the oven, I licked that spatula spotless. Delish.

The recipe says to bake them for 25-30 minutes, so I just did 25 and hoped they weren’t underdone. It came out looking like this (I sprinkled flaky sea salt on before the photo):

Well, it’s certainly something. Mostly pecans, from the looks of it. It didn’t look all that glamorous, and I had to stop myself from being impatient and trying to cut into it while it was warm. It was pretty much straight goop. Not soupy, but definitely not solid, either. I was nervous I had messed up, or not baked it long enough. I started to get anxious that I’d wasted all that time and ingredients.

Turns out, it just needed to cool (like the recipe says)!

Okay that looks really yummy. And… it is! Molasses, pecans, vanilla, fresh ginger, what’s not to love? These bad boys are packed full of spicy goodness (not spicy like hot, spicy like warm Christmas-y spices) and they are sticky sweet ooey-gooey goodness that needs washed down with a swig of milk. They are a lot but they are quite delicious.

I will definitely be making these again for people for the holidays! It’s the perfect Christmas time treat.

Last but not least, I wanted to talk about how many dishes I used. I will start off by saying I definitely could’ve cut down on my dish total if I had thought things through a little better, but I’m the kind of person that will throw something in the sink and then think, “oh wait I still needed that.”

That being said, I used the stand mixer bowl and paddle attachment, two rubber spatulas, one baking pan, one pot for the caramel, a cutting board and knife for the dates and pecans, a grater for the fresh ginger, and several measuring cups and teaspoons. Not horrible, at least it’s all stuff that can go in the dishwasher (minus the knife).

Another thing I really love about this recipe is that Justine provides alternatives like just using more pecans if you don’t like dates, you can make it nut-free with toasted pumpkin seeds, and if you want to make it gluten free you can just use one to one gluten free flour (she has the same favorite brand of flour as I do, King Arthur). Whilst I was making these and adding the cinnamon, I thought that they would be good with cardamom in them, and she actually says you can add some to make it even more holiday-warmth-esque!

So, yeah, I like how she writes her recipes, and I like the result of making these. Thank you, Justine, for another great recipe! She’s actually one of the few food content creator’s cookbooks I have. I even preordered it.

How do you feel about these ginger bars? Do you like fresh ginger? Are you a fan of dates? Let me know in the comments, and have a great day!

-AMS

https://whatever.scalzi.com/2025/12/18/trying-out-a-new-recipe-justine-dorions-sticky-ginger-bars/

https://whatever.scalzi.com/?p=58761