If you’re craving a treat that’s bursting with cozy holiday flavors and gooey goodness, this Caramel Gingerbread Cookie Bars Recipe is going to be your new best friend in the kitchen. Trust me, once you try these bars, you’ll understand why they’re such a crowd-pleaser — warmly spiced gingerbread meets melty white chocolate, all wrapped up with a luscious caramel center. Ready to impress yourself and your loved ones? Let’s dive right in!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The gingerbread spices blend seamlessly with rich caramel and sweet white chocolate for a full-on festive experience.
- Easy to Make: No fancy techniques here — straightforward steps make baking these a breeze, even if you’re new to bars.
- Fantastic Texture: Soft but slightly chewy cookie base with melty caramel in the middle that will have everyone asking for seconds.
- Great for Sharing: These bars slice into perfect portions, making them ideal for holiday parties, gifts, or just cozy nights in.
Ingredients You’ll Need
This recipe blends classic baking staples with just the right spices and a sweet surprise inside. Each ingredient plays a role in building that perfect gingerbread cookie bar you’ll love. Plus, once you have quality caramel and white chocolate chips on hand, you’ll be eager to whip these up again.
- Unsalted butter: Use good-quality butter for richness and better control over salt content.
- Dark brown soft sugar: Packs moisture and deep molasses flavor that’s key for gingerbread.
- Egg: Helps bind everything together while adding tenderness.
- Vanilla extract: Adds warmth and depth, elevating the spices.
- Plain flour: The base of your cookie dough; be sure to measure accurately for texture.
- Bicarbonate of soda: Creates slight lift and chewiness in the bars.
- Sea salt: Enhances sweetness and adds balance; extra on top intensifies the salted caramel vibe.
- Cornflour: Keeps the bars nice and tender with a subtle soft crumb.
- Ground ginger: The star spice here, giving the bars that signature gingerbread kick.
- Ground cinnamon: Adds warm sweetness and complexity.
- Ground nutmeg: A pinch adds aromatic depth without overpowering.
- White chocolate chips: Melts beautifully, adding sweetness and creaminess.
- Caramel: The gooey, dreamy filling that truly makes these bars unforgettable.
Variations
I love that this Caramel Gingerbread Cookie Bars Recipe is flexible, so you can tweak it to your taste or dietary needs. Don’t be afraid to play around and make it truly your own — I’ve tried a few different versions myself!
- Swap Caramel for Dulce de Leche: I once switched the caramel with dulce de leche and my family went nuts for the extra creamy texture.
- Add Chopped Nuts: A sprinkle of toasted pecans or walnuts adds great crunch to contrast the soft bars.
- Use Vegan Butter and Egg Substitute: Perfect if you need a dairy-free or vegan option; just make sure your caramel is plant-based too.
- Extra Spice Kick: Boost the ginger or add a pinch of cloves for a spicier, more aromatic bar.
How to Make Caramel Gingerbread Cookie Bars Recipe
Step 1: Prep Your Workspace and Oven
Start by heating your oven to 190ºC (or 170ºC fan). Line a 9×9 inch square tin with parchment paper. This step sounds simple, but trust me, it makes removing the bars a total breeze, so don’t skip it!
Step 2: Make the Gingerbread Cookie Dough
Melt the unsalted butter gently — I usually do this in the microwave in short bursts to avoid overheating. Into a bowl, whisk the melted butter with the dark brown soft sugar for about two minutes until it’s nice and combined. Then add the egg and vanilla extract, giving it another good whisk. This creates a lovely smooth base before we add the dry ingredients.
Step 3: Add Your Dry Ingredients and Mix
In a separate bowl, sift together the plain flour, bicarbonate of soda, sea salt, cornflour, ground ginger, cinnamon, and nutmeg. Gradually add this mix into your wet ingredients and stir until a thick cookie dough forms. It should be dense but workable — thicker than regular cookie dough since we’ll be layering it.
Step 4: White Chocolate & Layering
Fold in the white chocolate chips, which add lovely pockets of sweet creaminess throughout. Now, take half the dough and press it evenly into your lined tin using a spatula dusted with flour to prevent sticking. Then gently spoon and spread the caramel over this base, leaving about a 1cm border without caramel around the edges — this helps keep the caramel contained while baking.
Step 5: Top with Remaining Dough and Bake
Instead of trying to spread the top layer like a cookie crust, dot it in small lumps all over the caramel and gently press down just enough to cover. This trick preserves the gooey caramel layer beneath, which is key for that perfect gooey center. Pop the tin in the oven and bake for 18-22 minutes — I usually go for 19 minutes to keep them delightfully soft and a little gooey.
Step 6: Cool and Enjoy!
Once baked, let your caramel gingerbread cookie bars cool completely in the tin. This step is crucial because it helps the caramel set slightly so the bars slice cleanly. Then get ready: soft edges, that sweet caramel center, and spicy gingerbread magic in every bite!
Pro Tips for Making Caramel Gingerbread Cookie Bars Recipe
- Use a Floured Spatula: I discovered this trick when spreading the dough—it prevents sticking and keeps the dough smooth on the base.
- Don’t Overbake: Your bars should still be a bit soft when you take them out; they firm up as they cool.
- Keep the Caramel Centered: Leaving a gap around the edges for caramel helps avoid it bubbling over messily.
- Slice When Fully Cool: This prevents the caramel from running; I usually refrigerate for 10-15 minutes before slicing for clean cuts.
How to Serve Caramel Gingerbread Cookie Bars Recipe
Garnishes
I like to sprinkle a little flaky sea salt on top right after baking to highlight the salted caramel notes. For a festive touch, a light dusting of powdered sugar adds a pretty snowy effect that really works during the holidays.
Side Dishes
These bars pair wonderfully with a warm cup of spiced chai or fresh coffee. For a special event, I sometimes serve them alongside vanilla ice cream or whipped cream to balance the rich caramel.
Creative Ways to Present
For gatherings, I arrange the bars on a wooden board surrounded by seasonal fruits like cranberries and sliced apples. Wrapping individual pieces in parchment with festive ribbon also makes adorable gifts that guests rave about!
Make Ahead and Storage
Storing Leftovers
Leftover bars keep beautifully in an airtight container at room temperature for up to 4 days, though I usually stash them in the fridge to lengthen their life and keep that caramel extra firm. Just make sure to bring them back to room temperature before eating for the best flop and gooeyness.
Freezing
I’ve had great success freezing these bars. Wrap slices individually in plastic wrap then place them in a freezer-safe bag. They thaw quickly at room temperature and taste almost as fresh as when baked.
Reheating
To bring back that just-baked warmth, I pop bars in the microwave for 15-20 seconds or warm them in a low oven wrapped in foil for 5-7 minutes. Warmed bars taste absolutely heavenly with soft white chocolate and caramel melting together perfectly.
FAQs
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Can I make the caramel from scratch?
Absolutely! Homemade caramel can be made with sugar, butter, and cream, though store-bought soft caramel or caramel candies cut into pieces work just as well and save time. Just be sure your caramel isn’t too hot or runny when layering to avoid spilling.
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What if I don’t have cornflour—can I skip it?
You can omit cornflour, but it helps keep the bars tender and less cakey. If you don’t have any, a bit of extra plain flour works, but expect a slightly denser texture.
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How do I prevent the caramel from leaking out?
Leaving a 1cm border without caramel makes a big difference. Also, avoid pressing the top dough layer too much, which can squeeze caramel out during baking.
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Can I use milk chocolate or dark chocolate instead of white chocolate chips?
Yes! White chocolate provides sweetness and creaminess that contrasts nicely with gingerbread, but milk or dark chocolate chips will give a deeper cocoa flavor and less sweetness. Feel free to experiment based on your preference.
Final Thoughts
I absolutely love how this Caramel Gingerbread Cookie Bars Recipe brings together all my favorite holiday flavors into one amazingly satisfying bite. When I first made these, I was blown away by how simple they are to whip up yet feel so indulgent and special. Whether you’re gifting these bars, sharing at a festive gathering, or sneaking one (or two) by yourself, they’re sure to make your heart and taste buds happy. Give this recipe a try—you’ll be amazed how quickly they disappear!
Print
Caramel Gingerbread Cookie Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Caramel Gingerbread Cookie Bars, featuring a spiced gingerbread dough packed with warming spices, white chocolate chips, and a gooey salted caramel center. Perfectly soft and chewy with a balanced sweetness and a hint of salt, these festive cookie bars make a wonderful holiday treat or an indulgent anytime snack.
Ingredients
Cookie Dough
- 115 g unsalted butter
- 190 g dark brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 1 tbsp cornflour
- 1.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 300 g white chocolate chips
Caramel Filling
- 200 g caramel
- Extra sea salt, for sprinkling (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 190ºC (170ºC fan). Line a 9×9 inch square baking tin with parchment paper and set aside.
- Melt butter and mix sugar: Melt the unsalted butter and transfer to a mixing bowl. Add the dark brown soft sugar and whisk vigorously for two minutes until smooth and combined.
- Add egg and vanilla: Incorporate the medium egg and vanilla extract to the bowl, whisking again until fully blended.
- Combine dry ingredients: In a separate bowl, whisk together the plain flour, bicarbonate of soda, sea salt, cornflour, ground ginger, ground cinnamon, and ground nutmeg.
- Mix dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring until a thick cookie dough forms.
- Fold in white chocolate chips: Gently fold the white chocolate chips into the dough until evenly distributed.
- Form the base layer: Press half the cookie dough evenly into the prepared baking tin using a lightly floured spatula to avoid sticking.
- Add caramel layer: Spread the caramel evenly over the cookie dough base, leaving a small gap around the edges. Sprinkle extra sea salt over the caramel if a salty-sweet contrast is desired.
- Add top layer: Break the remaining cookie dough into small lumps and distribute evenly over the caramel layer without pressing down to avoid disturbing the caramel.
- Bake: Bake in the preheated oven for 18 to 22 minutes—19 minutes is ideal for a gooey center. The edges should be set and slightly golden.
- Cool and serve: Allow the baked bars to cool completely in the tin before slicing and serving.
Notes
- These cookie bars are a festive favorite combining gingerbread spices, white chocolate, and salted caramel.
- Using a lightly floured spatula helps spread the sticky dough evenly without tearing the parchment.
- Resist the urge to press the top dough layer too hard or the caramel may break through.
- Cool completely before cutting to ensure clean slices and avoid caramel oozing.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 piece
- Calories: 271 kcal
- Sugar: 19 g
- Sodium: 194 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
