Glazed German Honey Bars

Glazed German Honey Bars (Lebkuchen Bars) are a magnificent, spice-infused holiday classic. Traditionally baked as soft, spiced sheet-cake squares blanketed in a bright sugar glaze, they pack all the complex flavors of classic German Christmas gingerbread into an easy-to-slice, no-fuss pan bar.

Traditional German Honey Lebkuchen Bars

• Prep time: 20 minutes
• Bake time: 20–25 minutes
• Yields: About 24 squares

Ingredients

• 2.5 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed brown sugar
• 3/4 cup pure honey (darker honey like buckwheat or wildflower gives a deeper, authentic flavor)
• 2 large eggs
• 1/2 cup milk
• Optional add-ins: 1/2 cup finely chopped candied orange peel, lemon peel, or toasted almonds.

• 1.5 cups powdered sugar
• 2 to 3 tbsp fresh lemon juice (or milk) to create a smooth, spreadable glaze
• Optional: 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan (or a 9×13-inch pan for thicker, softer bars) and line it with parchment paper for easy removal.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. Beat in the honey, followed by the eggs one at a time, mixing well.
4. Combine Wet and Dry: Alternate adding the dry flour mixture and the milk to the butter-honey batter, stirring just until combined. Fold in any chopped candied citrus peel or nuts if using.
5. Bake: Spread the thick batter evenly into your prepared baking pan. Bake for 20 to 25 minutes (closer to 25–28 minutes if using a 9×13 pan), or until a toothpick inserted into the center comes out clean.
6. Glaze While Warm: While the bars are baking, whisk together the powdered sugar and lemon juice until smooth. As soon as the pan comes out of the oven, pour or brush the glaze evenly over the warm surface so it melts slightly into the top layer.
7. Cool and Slice: Let the bars cool completely in the pan so the glaze sets into a shiny, crackly finish. Slice into neat squares or diamond bars and enjoy!