Caramel Gingerbread Cookie Bars
These festive bars are packed with gingerbread spice, creamy white chocolate, and a gooey caramel center—perfect for holiday baking.
Equipment
- Mixing bowls
- - 9x9 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 9x9” 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
- Store in an airtight container for 4–5 days
- Freeze for up to 3 months
- Use homemade or store-bought caramel
- Freeze for up to 3 months
- Use homemade or store-bought caramel