Ah, Lebkuchen Bars—soft, warmly spiced German Christmas–style bars inspired by Nürnberger Lebkuchen. They’re chewy, fragrant, and easy to make compared to traditional lebkuchen cookies. Here’s a simple, authentic-tasting bar version.
Lebkuchen Bars
Makes: 12–16 bars
Ingredients
Dry Ingredients
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1½ tsp cinnamon
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½ tsp ground cloves
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½ tsp ground nutmeg
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½ tsp ground ginger
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¼ tsp allspice (optional)
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¼ tsp salt
Wet Ingredients
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¾ cup honey
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½ cup brown sugar
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½ cup unsalted butter, melted and cooled
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2 large eggs
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1 tsp vanilla extract
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1 tbsp cocoa powder (traditional, subtle chocolate note)
Optional Add-Ins
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½ cup finely chopped almonds or hazelnuts
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½ cup candied citrus peel or raisins
Glaze (Optional but Traditional)
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½ cup powdered sugar
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1–2 tbsp milk or lemon juice
Instructions
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Preheat Oven
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Preheat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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Mix Dry Ingredients
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In a bowl, whisk together flour, baking powder, baking soda, spices, salt, and cocoa powder.
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Mix Wet Ingredients
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In another bowl, whisk honey, brown sugar, melted butter, eggs, and vanilla until smooth.
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Combine
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Stir dry ingredients into wet ingredients just until combined.
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Fold in nuts or candied fruit if using.
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Bake
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Spread batter evenly in the pan.
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Bake 20–25 minutes, until a toothpick comes out with a few moist crumbs.
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Glaze & Cool
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While bars are still warm, drizzle with glaze if desired.
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Cool completely before cutting.
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Tips for Authentic Flavor
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Let bars rest overnight—the spices deepen and the texture improves.
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Honey is essential; don’t substitute all sugar.
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These freeze beautifully and keep well for weeks.
Optional Chocolate Coating
For a classic Nürnberger touch, dip cooled bars in melted dark chocolate and let set.
If you want, I can also give you:
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A gluten-free Lebkuchen bar version
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A no-butter, oil-based version
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Or a shortcut spice-mix version using pantry spices