Caramel Gingerbread Cookie Bars!

Caramel Gingerbread Cookie Bars bring together two of the best festive flavors—spiced gingerbread and rich caramel—in one glorious bake. These bars are soft, thick, packed with melty white chocolate chips, and layered with a gooey caramel center that oozes with every bite. They’re the ultimate holiday traybake for cookie lovers who want that gingerbread kick with a decadent twist.

Why You’ll Love These Caramel Gingerbread Cookie Bars

this recipe

• ✨ Stuffed with caramel for gooey texture and sweet-salty balance
• 🎄 Perfectly spiced with ginger, cinnamon, and nutmeg
• 🍫 White chocolate chips for added creaminess and crunch
• 🎁 Easy to make & gift – one pan, no chilling, no fuss
• ❄️ Freezer-friendly – bake ahead for Christmas magic later

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 (store-bought or homemade)

Instructions

1. Prep Your Pan & Oven

Preheat your oven to 190ºC / 170ºC fan. Line a 9×9-inch square tin with parchment paper and set aside.

2. Make the Cookie Dough

In a large bowl, whisk together melted butter and brown sugar for about 2 minutes.
Add in the egg and vanilla extract, and whisk until smooth.

Add flour, bicarb, salt, cornflour, and all the spices. Mix until a thick dough forms.
Fold in the white chocolate chips.

3. Layer with Caramel

Press half the cookie dough evenly into the bottom of your tin.
Spread caramel over the dough, avoiding the edges.
(Optional: Sprinkle with sea salt flakes for a salted caramel kick.)

4. Add the Top Layer

Place small chunks of the remaining cookie dough over the caramel. Don’t spread—just cover as best as you can.

5. Bake & Cool

Bake for 18–22 minutes. For a gooey center, 19 minutes is ideal.
Let the bars cool completely in the tin before slicing.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 16 cookie bars

Nutrition Facts (Approx. per bar)

• Calories: 310
• Fat: 15g
• Sugar: 28g
• Carbs: 38g
• Protein: 3g

Tips & Variations

• Swap white chocolate for dark or milk chips
• Use Biscoff spread or Kinder spread instead of caramel
• For extra texture, mix in crushed ginger biscuits
• These bars store 4–5 days in an airtight container
• Freeze baked or unbaked bars for up to 3 months

Caramel Gingerbread Cookie Bars

Soft, chewy cookie bars with warm spices, melty white chocolate, and gooey caramel centers—perfect for festive gifting or cozy nights in.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 16

Course: Dessert

Cuisine: Christmas

Calories: 310

Ingredients Equipment Method Notes

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

Equipment

• Mixing bowl
• – 9×9-inch baking tin
• – Whisk or hand mixer
• Spatula

Method

 

1. Preheat oven to 190ºC / 170ºC fan. Line a 9×9″ square tin with parchment.
2. In a bowl, whisk melted butter and sugar for 2 minutes.
3. Add egg and vanilla; mix until smooth.
4. Stir in flour, bicarb, salt, cornflour, and spices. Mix until dough forms.
5. Fold in white chocolate chips.
6. Press half the dough into the base of the tin.
7. Spread caramel over, avoiding the edges. Sprinkle sea salt if using.
8. Top with small clumps of remaining dough to cover caramel.
9. Bake 18–22 minutes (19 for gooey). Cool completely in the tin.

Notes

– Store for 4–5 days in an airtight container.
– Freeze up to 3 months (baked or raw).
– Use Biscoff, Nutella, or Kinder spread instead of caramel for variety.

FAQs

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if your mix doesn’t include it.

Do I need to use salted caramel?
Not at all, but adding sea salt flakes on top enhances the flavor beautifully.

Can I bake this in a different sized tin?
Yes, but adjust baking time accordingly. A smaller tin yields thicker bars, larger tins may bake faster.

What caramel works best?
A thick store-bought caramel like Carnation or a homemade caramel sauce that sets well when cooled.

Conclusion

These Caramel Gingerbread Cookie Bars are the festive upgrade your baking list has been waiting for. With gooey caramel at the center and a chewy spiced cookie bar shell, they’re the perfect blend of comfort and indulgence. Bake a batch to enjoy with your coffee, impress guests, or wrap up for an edible holiday gift. They’re guaranteed to disappear fast!