White Chocolate- Macadamia Nut Gingerbread Bars

Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray, then line it with parchment paper- allowing enough to overhang on the long sides to lift the bars from the pan. Spray the parchment with nonstick spray too.

Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the molasses, eggs, egg yolk and vanilla. Beat well.

In a separate bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, salt and cloves. Add it to the wet ingredients and beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in most of the chips and nuts, reserving a few for sprinkling on top.

Drop spoonfuls of the dough all over the prepared pan. Use wet hands (or hands sprayed with nonstick spray) to pat the dough into the pan. It will be sticky and wet. Spread it out as evenly as you can. Sprinkle any reserved chips or nuts on top.

Bake 30 to 40 minutes, or until the bars are baked through and no longer gooey inside (do the toothpick check). The center should be springy and not soft, and the bars will turn golden brown. Let the bars cool completely before slicing with a sharp knife. They're even easier to slice if you refrigerate them first.