Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Millionaire Shortbread Bars Recipe

★★★★★

5 from 90 reviews
  • Author: Mariam
  • Total Time: 3 hours 20 minutes
  • Yield: 24 bars 1x

Description

These Gingerbread Millionaire Shortbread Bars combine a spiced gingerbread shortbread base with a rich, ginger-infused caramel layer, topped with smooth dark chocolate and crunchy gingersnap crumbs. Perfect for holiday dessert tables or anytime you crave a sweet, festive treat with layers of texture and flavor.

Ingredients

Scale

Shortbread

  • 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

Caramel

  • 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

Topping

  • 10 oz chocolate (preferably 60% dark), chopped
  • 1 oz gingersnaps, crushed
  • Flaky sea salt (optional)

Instructions

  1. Prepare the Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a 13” x 9” metal baking pan with parchment paper, leaving an overhang on two opposite long sides to easily lift out the bars later.
  2. Make the Shortbread Dough: In a large bowl, use a handheld mixer on high speed to beat together 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. Reduce mixer speed to low and add the all-purpose flour, mixing just until combined. Avoid overmixing to keep the shortbread tender.
  3. Bake the Shortbread: Spread the shortbread dough evenly into the prepared pan. Bake in the preheated oven until the edges are lightly browned, approximately 20 to 22 minutes. Once baked, allow it to cool in the pan at room temperature for at least 30 minutes before proceeding.
  4. Prepare the Caramel: In a small saucepan over medium-low heat, combine the sweetened condensed milk, dark brown sugar, unsalted butter, ground ginger, and kosher salt. Stir frequently until the sugar dissolves, about 2 to 3 minutes. Increase the heat to medium-high to bring the mixture to a simmer, then reduce to medium heat and cook while stirring constantly until the caramel thickens, darkens in color, and reaches 235°F on an instant-read thermometer, about 5 to 6 minutes. Expect the caramel to foam and bubble like honeycomb during cooking but smooth out with stirring.
  5. Top Shortbread with Caramel: Remove the caramel from heat and carefully pour it over the cooled shortbread layer. Using a nonstick spatula, spread the caramel evenly across the surface. Be cautious as the caramel will be very hot. Let this layer cool and set at room temperature for at least 30 minutes or up to overnight.
  6. Melt and Spread Chocolate: Place the chopped chocolate in a medium microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the chocolate is fully melted and smooth, approximately 1 minute and 30 seconds total. Pour the melted chocolate over the set caramel and spread it into an even layer using the back of a spoon or an offset spatula.
  7. Add Toppings and Chill: Sprinkle the crushed gingersnaps evenly over the chocolate layer and, if desired, lightly dust with flaky sea salt. Transfer the pan to the refrigerator and chill until the chocolate has set firmly, about 2 hours.
  8. Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan and place on a cutting board. Using a sharp knife, cut into squares to serve. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Using parchment paper with an overhang makes it easy to lift the bars out without breaking.
  • Ensure the caramel reaches the correct temperature for proper consistency; an instant-read thermometer is recommended.
  • Letting the caramel and chocolate layers set completely before cutting ensures cleaner slices.
  • These bars can be stored in an airtight container at room temperature for 2-3 days or refrigerated to extend freshness.
  • For a more intense ginger flavor, add a pinch of freshly grated ginger to the caramel.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Gingerbread Bars, Millionaire Shortbread, Holiday Dessert, Caramel Bars, Chocolate Topping, Spiced Shortbread

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/gingerbread-millionaire-shortbread-bars-recipe/