As usual, it’s a mouthful.

A mouthful of words and a mouthful of flavor!

The story behind this delicious dessert bar is nothing other than I was invited for a little chat at a friend’s office one afternoon, and as I’ve said many times before, I simply cannot make an appearance empty handed.

I really cannot.

Thus, after putting a winter cold at bay, I felt the need to combine my leftover crystallized ginger with one of my favorite flavor amalgamations: sweet orange and basil. And don’t forget the magic of vanilla.

Dig in.

Vanilla Orange Ginger Basil Graham Bars

Crust:
2 sleeves graham crackers
12 Tbs. melted butter
2 Tbs. fresh basil, finely chopped

Filling:
16 oz. cream cheese, softened
2 cups Orange Marmalade
1 tsp. vanilla extract

Topping:
1/2 cup candied ginger, chopped
fresh basil

Preheat the oven to 350 degrees.

In the bowl of a large food processor, process the graham crackers into fine crumbs. Add the melted butter and basil and pulse until well combined.

Line the base of a quick release pan with parchment and push the crust into the pan evenly.

Bake for about 20 minutes, until golden brown. Remove from oven and allow to cool.

While cooling, rinse the food processor bowl and wipe dry. Add the cream cheese, Marmalade, and vanilla and process until smooth.

Once the crust has cooled, fill with the creamy orange mixture. Top with candied ginger and allow to chill for at least 4 hours. Sprinkle with fresh basil before cutting to serve.