Description
These Caramel Gingerbread Cookie Bars combine the warm spices of gingerbread with luscious white chocolate chips and a gooey caramel center, offering a festive and irresistible treat perfect for holiday gatherings or any cozy occasion.
Ingredients
Scale
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 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 with Sugar: Melt the unsalted butter, then transfer to a large mixing bowl. Add the dark brown soft sugar and whisk vigorously for two minutes until well combined and slightly fluffy.
- Add Egg and Vanilla: Incorporate the medium egg and vanilla extract into the bowl, whisking again until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, sift together the plain flour, bicarbonate of soda, sea salt, cornflour, ground ginger, ground cinnamon, and ground nutmeg. Gradually add this dry mixture into the wet ingredients while stirring to form a thick cookie dough.
- Add White Chocolate Chips: Fold the white chocolate chips into the dough evenly with a spatula or spoon.
- Layer the Base Dough: Press half of the cookie dough evenly into the prepared 9×9 inch tin, using a lightly floured spatula for easier spreading.
- Add Caramel Layer: Spread the caramel evenly over the base cookie dough layer, leaving a small gap around the edges. For a salted caramel twist, sprinkle extra sea salt flakes on top of the caramel.
- Top with Remaining Dough: Carefully place the remaining cookie dough on top of the caramel layer. It’s easier to add it in small lumps rather than spreading to avoid disturbing the caramel.
- Bake: Bake in the preheated oven for 18-22 minutes. Baking for about 19 minutes yields a nicely gooey texture.
- Cool and Serve: Allow the cookie bars to cool completely in the tin to set properly before slicing into squares and serving.
Notes
- These cookie bars make for a delightful festive treat combining classic gingerbread spices with rich caramel and white chocolate.
- For a stronger salted caramel flavor, sprinkle sea salt chunks over the caramel before adding the top dough layer.
- Use parchment paper to easily lift the cookie bars out of the tin once cooled.
- Store any leftovers in an airtight container to maintain freshness.
- Adjust baking time slightly for firmer or gooier bars depending on preference.
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
