Caramel gingerbread cookie bars are the festive traybake you didn’t know you needed. Imagine soft, spiced cookie dough packed with warming gingerbread flavor, layered with gooey caramel, and studded with creamy white chocolate chips. These cookie bars are chewy, rich, and utterly indulgent—everything you want in a Christmas treat. Whether you’re baking for a party, gifting homemade sweets, or craving a cozy night snack, these bars will satisfy every time. Best of all? They’re simple to make, easy to slice, and a total crowd-pleaser.
Table of Contents
Why You’ll Love This Recipe
- Perfect for the holidays – Warm spices and caramel are Christmas in a bite
- Easy to bake – No mixer needed, one bowl, minimal prep
- Customizable – Use milk/dark chocolate or switch up the caramel filling
- Make-ahead friendly – Freeze well and stay fresh for days
- Ideal for gifting or parties – Slice into 16 squares for the ultimate shareable treat
Ingredients
- 115g unsalted butter, melted
- 190g dark brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp sea salt (plus extra for topping)
- 1 tbsp cornflour
- 1½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 300g white chocolate chips
- 200g thick caramel or dulce de leche (tinned or homemade)
Instructions
- Preheat oven to 170°C fan (190°C conventional). Line a 9×9 inch square baking tin with parchment paper.
- Combine wet ingredients: Melt butter and mix with sugar until combined. Whisk in egg and vanilla extract.
- Add dry ingredients: Stir in flour, bicarb, salt, cornflour, and spices until a soft dough forms.
- Fold in chocolate: Mix in the white chocolate chips evenly.
- Assemble base: Press half of the dough evenly into the bottom of the tin. Use a lightly floured spatula or hands.
- Add caramel: Spread caramel gently over the dough, leaving a 1cm border around the edges.
- Top layer: Dot remaining dough in small pieces over the caramel to cover most of it.
- Bake for 18–22 minutes, until lightly golden on top.
- Cool completely in the tin before slicing. The caramel will set as it cools.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 45 minutes
- Servings: 16 bars
Nutrition Facts (Approximate per bar)
- Calories: ~320 kcal
- Carbs: 35g
- Fat: 16g
- Protein: 3g
- Sugar: 25g
- Salt: 0.3g
Values vary based on caramel and chocolate brands.
Tips & Variations
- Use homemade caramel for a less sweet, buttery filling
- Sprinkle sea salt on the caramel layer for a salted caramel twist
- Switch the chocolate – try dark, milk, or even spiced orange chocolate
- Add festive flair with chopped gingerbread cookies or Christmas sprinkles on top
- Make it gluten-free with a 1:1 GF flour blend + ¼ tsp xanthan gum
Caramel Gingerbread Cookie Bars
Equipment
- Mixing bowls
- – 9×9 inch baking tin
- Parchment paper
- – Spatula or spoon
Ingredients
- – 115g unsalted butter melted
- – 190g dark brown soft sugar
- – 1 medium egg
- – 1 tsp vanilla extract
- – 275g plain flour
- – 1 tsp bicarbonate of soda
- – ½ tsp sea salt
- – 1 tbsp cornflour
- – 1½ tsp ground ginger
- – ½ tsp ground cinnamon
- – ½ tsp ground nutmeg
- – 300g white chocolate chips
- – 200g caramel tinned or homemade
Instructions
- Preheat oven to 170°C fan. Line a 9×9” tin with parchment.
- Mix butter and sugar until smooth. Add egg and vanilla.
- Add flour, bicarb, salt, cornflour, and spices. Mix to form dough.
- Stir in chocolate chips.
- Press half of dough into the tin base.
- Spread caramel over base, avoiding edges.
- Dot remaining dough over caramel.
- Bake for 18–22 minutes until golden.
- Cool completely before slicing.
Notes
– Freeze for up to 3 months
– Use homemade or store-bought caramel
FAQs
Can I make these without caramel?
Yes! You can leave it out entirely or swap for Biscoff, Nutella, or a gingerbread spread.
Can I freeze them?
Absolutely. Freeze whole or sliced for up to 3 months. Defrost at room temp before eating.
Can I use light brown sugar?
You can, but dark brown sugar gives a deeper flavor and extra chew.
Can these be made dairy-free?
Try dairy-free butter and chocolate. Use a plant-based caramel or Biscoff spread instead.
Conclusion
Caramel gingerbread cookie bars bring together the nostalgic warmth of spiced cookies and the luxurious gooeyness of caramel in every bite. They’re easy to make, freezer-friendly, and completely irresistible. Whether for a holiday dessert table or a sweet homemade gift, these bars are guaranteed to disappear fast. Bake them once, and they’ll become a festive tradition.