Preparation Steps

• Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with foil, letting foil overhang sides for easy removal. Spray foil with cooking spray.
• Whisk together flour, salt, baking soda, ground cinnamon, and ground allspice in a bowl. Set aside.
• In a large bowl, beat softened butter, granulated sugar, and molasses until combined. Mix in the egg.
• Slowly add the dry ingredients to the wet mixture and mix until a thick dough forms.
• Press the dough evenly into the prepared pan and bake for about 15 minutes until the top is no longer glossy and gently springs back.
• Cool for 5 minutes in the pan, then carefully lift the gingerbread from the pan using the foil overhang onto a cookie sheet. Press Twix bars in two rows onto the warm gingerbread if using candy topping.
• Cut the slab into 24 sticks with a knife or pizza cutter and allow to cool completely.
• For white chocolate drizzle, melt white chocolate chips with vegetable oil in 30-second increments in the microwave, stirring until smooth. Drizzle over sticks and add sprinkles if desired.
• Store cookie sticks in an airtight container for up to 4 days or freeze for up to one month.