Caramel Gingerbread Cookie Bars Recipe

I’m so excited to share this Caramel Gingerbread Cookie Bars Recipe with you! If you’re a fan of all things sweet, spicy, and a little gooey, you’re going to fall head over heels for this treat. These bars combine the warm spices of gingerbread with melty white chocolate chips and a luscious caramel center that’s just out of this world. Trust me, once you try making these, they’ll become your new holiday favorite — or honestly, any time favorite! So, grab your apron and let’s dive in.

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Ingredients You’ll Need

Each ingredient here is chosen to bring out the best in this Caramel Gingerbread Cookie Bars Recipe—warm spices, a touch of saltiness, and two types of sweetness work together perfectly. I recommend using good-quality caramel and dark brown sugar for the deepest flavor.

• Unsalted butter: Use room temperature butter to get that beautiful, tender crumb in your bars.
• Dark brown soft sugar: This adds moisture and that lovely molasses depth that’s essential for gingerbread.
• Egg: Binds everything together and adds richness.
• Vanilla extract: Adds warm undertones, balancing the spices.
• Plain flour: The base of your cookie dough, ensuring structure.
• Bicarbonate of soda: Helps the bars rise just enough without puffing too much.
• Sea salt (plus extra for caramel): Enhances all the flavors and gives a subtle salty contrast when sprinkled on top.
• Cornflour: Adds tenderness and helps with the perfect chewy texture.
• Ground ginger: The star spice—use fresh for the most warmth and zing.
• Ground cinnamon: Adds sweetness and depth to the spice blend.
• Ground nutmeg: A little goes a long way to round out the spices beautifully.
• White chocolate chips: I love how these melt just enough to add creamy bursts throughout.
• Caramel: Use a thick caramel—homemade or store-bought—that holds up well inside the bars.

Variations

I love experimenting with this Caramel Gingerbread Cookie Bars Recipe, and you should definitely feel free to tweak it to your liking. Whether you want it spicier, less sweet, or even a bit more decadent, there are loads of ways to make it your own.

• Spicier Bars: I sometimes bump up the ground ginger to 2 teaspoons and add a pinch of ground cloves for more warmth during the holidays.
• Chocolate Twist: Swap white chocolate chips for dark or milk chocolate chips if you want a richer chocolate flavor—my kids really enjoyed this twist!
• Salted Caramel Lovers: Adding a sprinkle of flaky sea salt on top before baking makes the caramel pop even more, and trust me, it’s worth it.
• Gluten-Free: I’ve tried these with a gluten-free flour blend, and as long as you pick a blend with xanthan gum, they come out beautifully chewy.

How to Make Caramel Gingerbread Cookie Bars Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 190ºC (or 170ºC fan). I find lining a 9×9-inch square tin with parchment paper makes it super easy to lift out the bars after baking, so don’t skip this step! Once your pan is ready, gather your ingredients—it makes the process smoother and faster.

Step 2: Cream Butter and Sugar

Melt the unsalted butter gently—just until it melts and is still warm but not hot. Pour it into a mixing bowl and add the dark brown soft sugar. Whisk them together for about two minutes until the mixture is smooth and glossy. This step is key for that lovely chewy texture.

Step 3: Add Egg and Vanilla

Crack in a medium egg and add a teaspoon of vanilla extract. Whisk again until everything is combined and you get a thick, creamy base. The vanilla really lifts the flavors here, so don’t skimp!

Step 4: Mix in Dry Ingredients and Spices

Now sift or add together your plain flour, bicarbonate of soda, sea salt, cornflour, ground ginger, cinnamon, and nutmeg. Mix these dry ingredients into your wet mix until a thick cookie dough forms—don’t overdo it, just enough to combine. The spice mix is what makes these bars stand out, so be sure not to skip or reduce it.

Step 5: Fold in White Chocolate Chips

Gently add the white chocolate chips, folding them in so they’re spread evenly throughout your dough. These little pockets of sweetness really balance the gingerbread spice wonderfully.

Step 6: Layer Your Dough and Caramel

Lightly flour a spatula to prevent sticking, then push half of the dough evenly into your prepared tin. Next, spread the caramel over this base layer evenly—but leave about a half-inch gap around the edges, so the caramel doesn’t bubble over. If you like, sprinkle a pinch of extra sea salt over the caramel now for that salty-sweet magic. For the top cookie layer, don’t try to spread the dough evenly—it’s easier to place it in small lumps across the caramel and gently press down. This prevents ruining the caramel swirl underneath.

Step 7: Bake to Gooey Perfection

Bake in your preheated oven for 18-22 minutes. I usually aim for 19 minutes so the bars stay soft and gooey but set enough to slice. Keep an eye on the edges—you want that golden brown hint without drying out.

Step 8: Cool and Enjoy

Once out of the oven, leave your caramel gingerbread cookie bars to cool completely in the tin. It’s tempting to cut them warm, but cooling helps the caramel set just right and makes slicing cleaner. Then, grab a cup of coffee or tea and enjoy the magic you just made!

How to Serve Caramel Gingerbread Cookie Bars Recipe

Garnishes

I like to dust the bars with a little powdered sugar or add a sprinkle of flaky sea salt right before serving—it contrasts beautifully with the sweet caramel and gingerbread spices.

Side Dishes

These bars pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For drinks, I’m a big fan of pairing them with hot chocolate or spiced chai tea to amplify those cozy flavors.

Creative Ways to Present

For holiday parties, I’ve served these bars on a rustic wooden board, garnished with fresh cranberries and rosemary sprigs — it makes a stunning, festive display that everyone can’t stop reaching for!

Make Ahead and Storage

Storing Leftovers

I usually store the bars in an airtight container at room temperature for up to 4 days. If your kitchen’s warm, pop them in the fridge to keep the caramel from getting too melty.

Freezing

These bars freeze beautifully! I like to slice them first, wrap each piece individually in plastic wrap, then place them in a zip-top bag. They stay fresh in the freezer for up to 3 months—ready whenever you need a sweet fix.

Reheating

To reheat, I pop a bar in the microwave for about 15-20 seconds—just enough to soften the caramel without melting the chocolate chips entirely. It tastes almost like freshly baked!

FAQs

Final Thoughts

I absolutely love how this Caramel Gingerbread Cookie Bars Recipe turns out every time—soft, gooey, and bursting with cozy spice. When I first tried making them, I was worried the caramel would create a mess, but with the layering trick I shared, it’s neat and delightful. My family goes crazy for these bars, and I’m sure yours will, too! Give this recipe a go when you want something festive, comforting, and totally drool-worthy. You won’t regret it—I promise.

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