3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 1/4 cups unsalted butter, melted
3/4 cup packed dark brown sugar
3/4 cup light molasses
1/2 cup finely chopped candied ginger
4 oz. white chocolate, chopped
1. Heat oven to 350°F. Line 13x9-inch baking pan with foil, leaving edges slightly overhanging; coat foil with cooking spray. Whisk flour, baking soda, ground ginger, cinnamon, cloves and salt in large bowl.
2. Whisk butter, brown sugar, molasses and egg in large bowl until smooth. Stir in flour mixture and candied ginger until blended; pour into pan.
3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Use foil to remove gingerbread from pan; cut into bars or desired shapes using 1 1/2- to 2-inch holiday cookie cutters, 1-inch deep.
4. Microwave white chocolate in small microwave-safe bowl at 35% power 1 1/2 to 3 minutes or until almost melted; stir until melted and smooth. Spoon into disposable pastry bag or small resealable plastic bag, making a small slit in corner. Drizzle chocolate over bars; let stand until set.
PER BAR: 245 calories, 11.5 g total fat (7 g saturated fat), 2.5 g protein, 34 g carbohydrate, 35 mg cholesterol, 275 mg sodium, .5 g fiber