Description
Delight in these indulgent Caramel Gingerbread Cookie Bars featuring a soft gingerbread cookie filled with gooey caramel and bursts of white chocolate chips, perfectly spiced for a festive treat.
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
Filling
- 200 g caramel
- Extra sea salt chunks (optional, for sprinkling)
Instructions
- Prepare the baking tin: Preheat your oven to 190ºC (170ºC fan). Line a 9×9 inch square tin with parchment paper and set aside.
- Melt the butter: Gently melt the unsalted butter and transfer it to a mixing bowl.
- Mix sugar and butter: Add the dark brown soft sugar to the melted butter and whisk together vigorously for two minutes until well combined.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, whisking thoroughly until smooth and combined.
- Combine dry ingredients: In a separate bowl, mix the plain flour, bicarbonate of soda, sea salt, cornflour, ground ginger, ground cinnamon, and ground nutmeg to blend the spices and leavening.
- Form the cookie dough: Add the dry mix to the wet ingredients and stir until a thick cookie dough forms.
- Add white chocolate chips: Fold in the white chocolate chips evenly throughout the dough.
- Layer the base dough: Press half of the cookie dough evenly into the prepared baking tin. Using a lightly floured spatula helps spread it smoothly.
- Add the caramel layer: Spread the caramel over the base dough, leaving a small border around the edges. For a salty kick, sprinkle extra sea salt chunks over the caramel layer if desired.
- Add top cookie dough layer: Dollop the remaining dough over the caramel in small lumps and gently spread it to cover the caramel without mixing it in.
- Bake: Place the tin in the preheated oven and bake for 18-22 minutes. Baking for about 19 minutes ensures the cookie bars stay soft and gooey inside.
- Cool and serve: Allow the bars to cool completely in the tin before slicing and enjoying.
Notes
- These bars combine the festive flavors of gingerbread with the indulgence of salted caramel and white chocolate chips, perfect for holiday treats.
- Using a lightly floured spatula helps spread the dough evenly without tearing the parchment paper.
- Adjust the baking time slightly if you prefer chewier or more baked bars.
- Storing the bars in an airtight container will keep them fresh for up to 4 days.
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
