Name: Gingerbread Millionaire Shortbread Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup (107 g) packed dark brown sugar; 1/4 cup molasses; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon kosher salt; 2 3/4 cups (330 g) all-purpose flour; 1 (14-oz.) can sweetened condensed milk; 2/3 cup (142 g) dark brown sugar; 6 tablespoons unsalted butter; 1 teaspoon ground ginger; 1/4 teaspoon kosher salt; 10 oz chocolate (preferably 60% dark), chopped; 1 oz gingersnaps, crushed; Flaky sea salt (optional)

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/2 cup (107 g) packed dark brown sugar

1/4 cup molasses

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp kosher salt

2 3/4 cups (330 g) all-purpose flour

1 (14-oz) can sweetened condensed milk

2/3 cup (142 g) dark brown sugar

6 tbsp unsalted butter

1 tsp ground ginger

10 oz chocolate (preferably 60%), chopped

1 oz gingersnaps, crushed

Flaky sea salt (optional)

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Line a 13” x 9” metal baking pan with parchment paper, leaving an overhang on two opposite long sides for easy removal.

Step 2: In a large bowl, use a handheld mixer on high speed to beat the softened butter, dark brown sugar, molasses, ground ginger, cinnamon, cloves, and kosher salt until the mixture is light and fluffy, about 2 to 3 minutes.

Step 3: Add the all-purpose flour and beat on low speed just until combined. Spread the dough evenly into the prepared baking pan.

Step 4: Bake the shortbread for 20 to 22 minutes, until it is lightly browned around the edges. Let it cool in the pan at room temperature for at least 30 minutes before adding the caramel layer.

Step 5: To make the caramel, combine the sweetened condensed milk, brown sugar, butter, ground ginger, and a pinch of salt in a small pot. Cook over medium-low heat, stirring often, until the sugar dissolves, about 2 to 3 minutes.

Step 6: Increase the heat to medium-high and bring to a simmer. Then reduce to medium and cook, stirring constantly, until the caramel thickens and darkens in color to about 235°F on an instant-read thermometer, around 5 to 6 minutes more. The caramel will froth up and resemble honeycomb bubbles, but will smooth out with stirring.

Step 7: Remove the pot from heat and carefully pour the hot caramel over the cooled shortbread. Spread it evenly with a nonstick spatula. Let it cool at room temperature until firm, at least 30 minutes or up to overnight.

Step 8: Melt the chopped chocolate in a medium microwave-safe bowl by heating in 30-second intervals, stirring between each, until smooth and fully melted, about 1 minute 30 seconds total.

Step 9: Pour the melted chocolate over the set caramel layer. Spread it into an even layer using the back of a spoon or an offset spatula. Sprinkle the crushed gingersnaps and flaky sea salt (if using) on top. Refrigerate the bars until the chocolate is set, about 2 hours.

Step 10: Use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and slice into squares with a sharp knife. Serve and enjoy!

Tips & Variations

For a spicier caramel, add an extra 1/2 teaspoon of ground ginger or a pinch of ground nutmeg.

Use dark or milk chocolate instead of 60% bittersweet for a sweeter topping.

Swap gingersnaps for crushed candy canes or toasted nuts for different textures and flavors.

Make sure to let the shortbread cool completely before pouring on the caramel to avoid melting it.

FAQs

Can I use a different type of molasses?

Yes, you can use either light or dark molasses depending on your preferred intensity of flavor. Dark molasses will give a richer, more robust taste, while light molasses is milder.

Is it necessary to use parchment paper in the pan?

Using parchment paper with an overhang makes it much easier to lift the bars out of the pan cleanly and slice them without sticking. If you don’t have parchment, you can grease the pan well, but cutting and cleanup may be more difficult.