Soft gingerbread bars loaded with warm spices, gooey caramel, and melty white chocolate chips. Your new holiday favorite!
Okay, picture this: it’s late November, I’m sitting at my kitchen counter staring at a half-decorated tree (still in its box, mind you), sipping on a lukewarm coffee because I forgot about it (again)—and BAM. It hits me. I want gingerbread. Not just any gingerbread, but something extra. Something sticky, gooey, sweet, and honestly, something that doesn’t require me to break out every cookie cutter in the drawer.
That’s how these Caramel Gingerbread Cookie Bars came to be. Born out of pure laziness and a sugar craving. I cobbled together my old gingerbread recipe (the one I’ve made since I was a kid with my grandma) and thought… “what if I sandwiched caramel in between?” Because why not, right? Add a boatload of white chocolate chips? Sure, let’s get wild.
And when I took that first bite? Chef’s kiss. I may or may not have danced around my kitchen with my dog judging me from the couch. (He doesn’t get it, but I know you will.)
Why You’ll Love This Caramel Gingerbread Cookie Bars Recipe?
(And Honestly, You Deserve Them)
- They’re ridiculously easy. No rolling dough. No precision piping. It’s like a cozy hug you barely had to work for.
- Layers of goodness. Spiced gingerbread dough on top and bottom. That dreamy caramel middle. And don’t forget those melty white chocolate chips.
- Crowd-pleasers. Bring them to your neighbor’s holiday party. Gift them to your aunt who “doesn’t eat sweets” but somehow devours five. These bars win hearts.
- That sweet-salty vibe. A little sprinkle of flaky sea salt on the caramel takes these from sweet to next level.
Ingredient Notes:
Before you throw your apron on, let’s talk ingredients. I’m not gonna lecture you (who has time?), but a few things make a difference. Trust me.
- Unsalted Butter (115g): I use unsalted because I like to control the salt levels (control freak tendencies, I know). Melt it but don’t scorch it.
- Dark Brown Sugar (190g): This gives you that deep, molasses-y flavor. Light brown sugar works, but if you want rich gingerbread flavor, dark brown is where it’s at.
- Egg (1): Room temp if you can. I once forgot and cracked in a cold one. The dough was fine… but room temp just mixes better.
- Vanilla Extract (1 tbsp): Always go for the real deal. That imitation stuff? No thanks.
- Plain Flour (275g): Basic, but necessary. Don’t pack it in too tight when measuring.
- Bicarb Soda (1 tsp): Helps keep things light.
- Sea Salt (½ tsp + a bit more): I sprinkle a little extra on top of the caramel. Salt balances out all the sweet.
- Cornflour (1 tbsp): Makes these bars soft. Like, melt-in-your-mouth soft.
- Spices: Ground ginger, cinnamon, nutmeg. The dream team. If you’re heavy-handed with the ginger, I’m not judging.
- White Chocolate Chips (300g): They melt into little pools of creamy joy. I use the good stuff—none of that waxy fake chocolate.
- Caramel (200g): Store-bought or homemade. If you make it yourself? High five! If not? Same. You’re still killing it.
How To Make Caramel Gingerbread Cookie Bars?
Step 1: Get That Oven Ready
Preheat to 190°C (170°C fan). Line a 9×9 tin with parchment. I use those handy pre-cut sheets now because I’m too lazy to deal with the roll.
Step 2: Butter & Sugar = Love
Melt your butter gently (no sizzling, we’re not searing steak). Mix it with the dark brown sugar until it looks like muddy sand but smells amazing. Add the egg and vanilla and give it a good whisk.
Step 3: Dry Meets Wet
Dump in the flour, bicarb, salt, cornflour, and all those cozy spices. Stir until it forms a thick dough. This is your arm workout for the day.
Step 4: Chips In
Want To Save This Recipe?
Mix in the white chocolate chips. Sneak a few. It’s your kitchen.
Step 5: Layer Time
Press half the dough into your tin. Be gentle but firm—like tucking in a baby (or a burrito). Spread the caramel over the top. Don’t take it right to the edges or it’ll ooze out and glue itself to the pan (been there). Sprinkle sea salt on top if you like.
Step 6: Cover It Up
Dollop the rest of the dough on top. It’s okay if it’s not perfect—rustic is in.
Step 7: Bake & Chill
Pop it in the oven for 18-22 mins. I pull mine at 19 for gooey centers. Let it cool completely in the pan before slicing. Seriously. Don’t rush it unless you’re into lava fingers.
Storage Options:
- Room Temp: 3 days in an airtight container. Good luck getting them to last that long.
- Fridge: Up to a week. They get fudgier and denser, which I kinda love.
- Freezer: Wrap tightly and freeze for up to 2 months. Defrost at room temp. I usually forget they’re in there, but it’s like finding buried treasure when I remember!
Variations and Substitutions:
- Swap the chocolate chips: Dark chocolate works if you’re not into sweet-on-sweet.
- Add nuts: Toasted pecans or walnuts give it a nice crunch.
- Go gluten-free: Sub a 1:1 GF flour blend. I’ve done it, and it works!
- Pump up the spice: Add a pinch of cloves if you want more warmth.
What to Serve with Caramel Gingerbread Cookie Bars?
- Coffee: Black, strong, hot. Cuts the sweetness perfectly.
- Chai Latte: More spice? Yes, please.
- Vanilla Ice Cream: Warm the bar up for 10 seconds in the microwave. Trust me.
Frequently Asked Questions:
Can I use store-bought caramel sauce?
Totally. I do it all the time. No one knows, no one cares.
Mine came out crumbly—what gives?
Might’ve baked too long. Next time, check early and pull them when the top looks set but not hard.
Can I make these ahead?
Yes! I make them two days before a party and they’re perfect. Just hide them from yourself (or your family).
Your Turn!
If you make these Caramel Gingerbread Cookie Bars, you have to tell me. Or better yet, tag me in your pics so I can drool over them. I’m serious. I want to see that caramel stretch when you pull them apart.
I can’t wait to hear what you think! And hey—don’t be surprised if you end up making a second batch before the week’s out.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gingerbread Cookie Bars
Ingredients
- 115 grams of unsalted butter
- 190 grams of dark brown soft sugar
- 1 medium egg
- 1 tablespoon of vanilla extract
- 275 grams of plain flour
- 1 teaspoon of bicarbonate of soda
- 1/2 teaspoon of sea salt plus extra for the caramel
- 1 tablespoon of cornflour
- 1.5 teaspoons of ground ginger
- 0.5 teaspoon of ground cinnamon
- 0.5 teaspoon of ground nutmeg
- 300 grams of white chocolate chips
- 200 grams of caramel
Instructions
- Preheat your oven to 190ºC (170ºC if using a fan oven). Take a 9x9 inch baking tin and line it with parchment paper.
- Gently melt the butter. Pour it into a mixing bowl.
- Add the soft sugar to the melted butter and whisk for two minutes. Then combine in the egg and vanilla extract until mixed.
- In that bowl add the flour, bicarbonate of soda, sea salt, cornflour, ground ginger, ground cinnamon and ground nutmeg. Thoroughly mix everything together until you have a thick cookie dough.
- Stir in the chocolate chips into the dough.
- Evenly press half of the cookie dough, onto the bottom of your prepared tin. Spread caramel over this layer while leaving a border around the edges. If desired, sprinkle some sea salt on top of the caramel. Afterward dollop remaining cookie dough, over the caramel to fully cover it.
- Place your tin in the oven and bake for 18 to 22 minutes. For gooier bars aim for around 19 minutes.
- Once baked allow your bars to cool inside their tin before cutting them into pieces and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
