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.
Equipment
- Mixing bowl
- - 9x9-inch baking tin
- - Whisk or hand mixer
- Spatula
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
Instructions
- Preheat oven to 190ºC / 170ºC fan. Line a 9x9" square tin with parchment.
- In a bowl, whisk melted butter and sugar for 2 minutes.
- Add egg and vanilla; mix until smooth.
- Stir in flour, bicarb, salt, cornflour, and spices. Mix until dough forms.
- Fold in white chocolate chips.
- Press half the dough into the base of the tin.
- Spread caramel over, avoiding the edges. Sprinkle sea salt if using.
- Top with small clumps of remaining dough to cover caramel.
- 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.
- Freeze up to 3 months (baked or raw).
- Use Biscoff, Nutella, or Kinder spread instead of caramel for variety.