Name: Gingerbread Shortbread Bars with Caramel and Chocolate Recipe
Prep time: 10 min
Cook time: 30 min
Total time: PT-489381H49M31S
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup (110 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 (145 g) dark brown sugar; 6 Tbsp unsalted butter; 1 tsp ground ginger; 1/4 tsp kosher salt; 10 oz chocolate (preferably 60% cocoa), chopped; 1 oz gingersnaps, crushed; Flaky sea salt (optional)

Jump to Recipe· 4.9 from 90 reviews

If you’re craving a dessert that feels both cozy and indulgent all at once, you’re going to fall head over heels for this Gingerbread Shortbread Bars with Caramel and Chocolate Recipe. Imagine buttery, spiced gingerbread shortbread layered with luscious caramel and topped with rich chocolate and a sprinkle of crunchy gingersnaps—it’s like the ultimate holiday treat that you can enjoy year-round. Trust me, this recipe is fan-freaking-tastic and perfect for impressing friends or just spoiling yourself on a quiet afternoon.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The warm spices in the gingerbread complemented by buttery caramel and bittersweet chocolate create a dreamy flavor combo.
Texture Heaven: You’ll get a satisfying crunch from the shortbread and gingersnaps paired with smooth, creamy layers.
Make-Ahead Friendly: Whether it’s a party or a treat to keep on hand, these bars store and freeze beautifully.
Crowd-Pleaser: My family goes crazy for these bars every time—they’re addictive in the best way possible!

Rectangular dessert bars are arranged on a white marbled surface with a three-layer structure. The bottom layer is thick and light brown with a crumbly texture. The middle layer is very thin and creamy brown. The top layer is a glossy, smooth dark chocolate sheet. On the surface of each bar, irregular pieces of golden brown cookies are scattered, along with small flakes of coarse sea salt that catch the light. Some bars show broken edges, revealing all three layers. photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Shortbread Bars with Caramel and Chocolate, holiday dessert bars, spiced shortbread treat, caramel chocolate layered bars, easy gingerbread dessert

Ingredients You’ll Need

Getting the ingredients right is key here since each one plays a role in building that layers-of-goodness effect. The warm spices in the gingerbread shortbread set the cozy tone while the sweet caramel and dark chocolate add richness and depth.

Flat lay of softened unsalted butter in a simple white ceramic bowl, packed dark brown sugar mounded neatly on a white plate, glossy dark molasses in a small white ceramic bowl, ground ginger, ground cinnamon, and ground cloves each in separate small white bowls with fine powder textures, kosher salt crystals in a white bowl, a small mound of all-purpose flour on a white plate, a small white bowl filled with smooth sweetened condensed milk, chopped dark chocolate chunks on a white plate, crushed golden gingersnap pieces arranged on a white plate, flaky sea salt crystals in a small white bowl placed symmetrically, all ingredients fresh and natural, no packaging, no duplicates, no utensils, perfectly balanced and symmetrical composition, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Gingerbread Shortbread Bars with Caramel and Chocolate, holiday dessert bars, spiced shortbread treat, caramel chocolate layered bars, easy gingerbread dessert

Unsalted Butter: Using softened unsalted butter ensures you have control over salt and get that tender, flaky shortbread texture.
Dark Brown Sugar: Packed brown sugar adds moisture and that molasses-y richness which is essential for deep flavor.
Molasses: A must-have for authentic gingerbread taste with its earthy sweetness.
Ground Ginger, Cinnamon, Cloves: These warm spices come together to make the shortbread smell and taste incredible—don’t skimp!
Kosher Salt: Just a pinch to balance sweetness throughout all layers.
All-Purpose Flour: The foundation for the shortbread, giving it structure without toughness.
Sweetened Condensed Milk: The secret to that irresistibly creamy, dreamy caramel layer.
Chopped Dark Chocolate (60% preferred): I find bittersweet chocolate works best to cut through sweetness, but feel free to choose your favorite.
Gingersnaps: Crushed for a fun, crunchy topping that reinforces the gingerbread vibe.
Flaky Sea Salt (Optional): I love how a sprinkle of this brings out all the caramel and chocolate flavors beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Gingerbread Shortbread Bars with Caramel and Chocolate Recipe depending on the season or who I’m sharing with. You can easily make it your own without losing the magic.

Nutty Delight: Add chopped pecans or walnuts into the caramel layer for extra crunch—I tried this once and it added a lovely texture contrast.
Vegan Version: Swap butter for coconut oil and use a dairy-free caramel sauce; I haven’t made this version myself yet, but I’d bet it’d be delicious!
Spice it Up: Play around with spices by adding a pinch of black pepper or cardamom—you’ll notice a surprising warmth that pairs wonderfully.
Chocolate Choice: Feel free to go with milk or white chocolate if you prefer something creamier and sweeter; the bars still turn out fantastic.

How to Make Gingerbread Shortbread Bars with Caramel and Chocolate Recipe

Step 1: Prep Your Shortbread Base

First things first, preheat your oven to 350°F and line a 13″ x 9″ baking pan with parchment, making sure to leave a good overhang on two opposite sides. This overhang is your secret weapon for easily lifting the bars out later—trust me, it makes slicing way less stressful. In a large bowl, beat the softened butter, dark brown sugar, molasses, ginger, cinnamon, cloves, and salt until the mixture is light, fluffy, and smells absolutely divine—about 2 to 3 minutes on high with a handheld mixer. Then, switch to low speed and mix in the flour just until combined—overmixing will toughen your shortbread, which you definitely want to avoid. Spread the dough evenly in your prepared pan, pressing down gently with your hands or a spatula to create a smooth layer. Bake for about 20 to 22 minutes, watching for those edges to turn lightly golden. Once baked, let it cool completely in the pan for at least 30 minutes before moving on.

Step 2: Cook the Dreamy Ginger-Caramel Layer

While your shortbread is cooling, it’s time for the caramel. In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, ground ginger, and salt. Cook this over medium-low heat and stir often until the sugar is fully dissolved—that’s about 2 to 3 minutes. I discovered this trick to prevent burning: keep your heat low at first and stir consistently so nothing sticks to the bottom. Then crank the heat up to medium-high and bring the mixture to a simmer. Stir constantly as it thickens and darkens over another 6 to 7 minutes. You’ll notice it gets bubbly with honeycomb foam while it cooks—don’t worry, it smooths out as you stir. Once thick and luscious, remove the pot from the heat and quickly but carefully pour the hot caramel over your cooled shortbread. Using a nonstick spatula, spread it evenly over the top. Be cautious here—the caramel is super hot, so I recommend working with oven mitts or a kitchen towel. Let this layer set at room temperature for at least 30 minutes, or if you can hold off, overnight works wonders for flavor melding.

Step 3: Melt, Spread, and Finish with Chocolate and Crunch

Once your caramel has set, it’s showtime for the chocolate layer. Melt your chopped dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each round, until smooth and fully melted—this usually takes me about 1 and a half minutes total. Pour the melted chocolate evenly over the caramel and use the back of a spoon or an offset spatula to spread it into a sleek, even layer. Now, sprinkle the crushed gingersnaps on top—they add that extra texture and a punch of gingerbread feel. If you’re feeling fancy, a light dusting of flaky sea salt takes these bars to the next level by balancing sweetness. Pop your pan into the fridge and chill until the chocolate is fully set, about 2 hours. To serve, use the parchment overhang to lift the entire slab from the pan, place on a cutting board, and slice into squares with a sharp knife. Clean your knife between cuts for cleaner edges—this little step always helps me present bars that look just as good as they taste.

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Pro Tips for Making Gingerbread Shortbread Bars with Caramel and Chocolate Recipe

Don’t Overmix Your Shortbread Dough: Overworking the flour can make the base tough—mix just until the flour disappears.
Watch Caramel Closely: Stir constantly when simmering caramel to prevent scorching and to get the perfect soft set consistency.
Use Parchment Paper with Overhang: This makes it so much easier to lift out the entire batch for slicing and serving without a mess.
Chill Completely Before Cutting: Cutting while warm leads to melty mess—patience here is key to clean slices and neat layers.

How to Serve Gingerbread Shortbread Bars with Caramel and Chocolate Recipe

The image shows a stack of four dessert bars on a white marbled surface, with one bar leaning against the stack. Each bar has three clear layers: at the bottom, a thick golden crumbly crust; in the middle, a smooth light brown caramel layer; and on top, a dark chocolate layer with a shiny finish. The chocolate is decorated with small golden cookie crumbs and a few scattered grains of sea salt. The bars have clean, sharp edges and there are small crumbs around the base, adding texture to the scene. The background is a soft light blue color. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Shortbread Bars with Caramel and Chocolate, holiday dessert bars, spiced shortbread treat, caramel chocolate layered bars, easy gingerbread dessert

Garnishes

I usually keep garnishes simple with a light sprinkle of flaky sea salt or some extra crushed gingersnaps on top for crunch. Sometimes, I even add a tiny drizzle of warmed caramel or a dusting of powdered sugar when serving for a special touch—the little extras really complement the rich layers without overwhelming them.

Side Dishes

These bars shine as a dessert alongside a hot cup of spiced tea or rich coffee. For holiday gatherings, I like to pair them with vanilla bean ice cream or a dollop of whipped cream to balance the richness. They’re also perfect with a glass of milk for a nostalgic treat.

Creative Ways to Present

When I’ve served these bars at parties, I sometimes arrange them on a festive platter sprinkled with a few whole gingersnaps and fresh rosemary sprigs for color and aroma. Another fun idea is to cut them into bite-sized squares and serve on mini dessert forks with little cups of hot cocoa—guaranteed to wow your guests in a cozy way.

Make Ahead and Storage

Storing Leftovers

I always store leftover bars in an airtight container at room temperature if planning to eat within a couple of days. If your kitchen is warm, popping them in the fridge prevents the chocolate from melting, but be aware this can make the shortbread a bit firmer.

Freezing

These bars freeze like a dream! I cut them into squares first, then layer parchment paper between them in a freezer-safe container. When ready to enjoy again, just thaw them in the fridge overnight. I find this method preserves the texture and flavors beautifully.

Reheating

If you want that fresh-baked warmth, pop a bar in the microwave for 10-15 seconds—just enough to take the chill off without melting the chocolate completely. This little warming makes the caramel delightfully gooey again, perfect for a quick indulgence.

FAQs

Can I use a different type of sugar for the shortbread or caramel?

Dark brown sugar is ideal because it contains molasses, which enhances the flavor and moisture. While you could substitute light brown sugar, the bars might be less rich in flavor. White sugar isn’t recommended as it won’t provide that depth or caramel color.
What is the best way to crush gingersnaps for topping?

I like to place gingersnaps in a sealable plastic bag and gently crush them using a rolling pin. You want uneven, chunky bits—not too fine powder—for the best texture on top of the bars.
Can I make the caramel layer ahead of time?

Yes! You can prepare the caramel up to a day in advance and refrigerate it. Warm it slightly before spreading over the shortbread to make application easier and smoother.
How do I know when the caramel is ready?

When the caramel thickens, darkens in color, and becomes glossy with smooth honeycomb bubbles during simmering, it’s ready. It should coat the back of a spoon and hold its shape when spread.

Final Thoughts

I absolutely love how this Gingerbread Shortbread Bars with Caramel and Chocolate Recipe brings together the best of warm spices, buttery textures, and luscious sweetness in one bite. The first time I made these bars, I couldn’t believe how easy they were—and now they’ve become my go-to crowd-pleaser for holidays and gatherings. If you try this recipe, I hope you enjoy the process as much as the heavenly taste at the end. Seriously, once you make them, they’ll be a staple in your kitchen—and your family will thank you every single time!