Submitted by Rob Anning

• 3 sticks butter
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 cups light brown sugar
• 2 large eggs
• 2 large egg yolks 1/3 cup + 3 teaspoons Gingerbread Martini (recipe below)

Preheat oven to 350 degrees F. Butter and line a 10½ by 16 baking pan with parchment paper. Butter the lining, too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add sugar and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and gingerbread martini until combined. Add the flour and whisk until just incorporated. Transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan and frost with Gingerbread Martini Frosting. Cut into 2-inch squares.

Drink leftover martini. Yum!

Gingerbread Martini Frosting

• 1 stick softened butter
• 1 pound powdered sugar
• 7 Tablespoons Gingerbread Martini (maybe 8.)
  

Beat butter and sugar until creamy. Slowly incorporate gingerbread martini.

Gingerbread Martini

• 2 ounces Irish Cream
• 1 ounce Kahlúa
• 1 ounce Vanilla Vodka
• 1½ ounces Gingerbread Syrup

Combine.