Description
These Gingerbread Millionaire Shortbread Bars combine a spicy gingerbread-flavored shortbread base with a rich, homemade ginger-spiced caramel layer and a smooth dark chocolate topping, finished with crunchy gingersnap crumbs and a sprinkle of flaky sea salt for the ultimate decadent treat perfect for the holiday season.
Ingredients
Scale
Shortbread
- 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
Caramel
- 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
Chocolate Topping
- 10 oz chocolate (preferably 60% cocoa), chopped
- 1 oz gingersnaps, crushed
- Flaky sea salt (optional)
Instructions
- Prepare the Oven and Pan: Arrange a rack in the center of the oven and preheat the oven to 350°F (175°C). Line a 13 x 9-inch metal baking pan with parchment paper, leaving an overhang on two long opposite sides for easy removal of the bars later.
- Make the Shortbread Dough: 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, which should take about 2 to 3 minutes. Then add the all-purpose flour and beat on low speed just until the dough comes together and is evenly combined.
- 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. Remove from oven and allow the shortbread to cool completely in the pan at room temperature for at least 30 minutes before proceeding to the next step.
- Prepare the Caramel: In a medium-sized pot, combine the sweetened condensed milk, dark brown sugar, unsalted butter, ground ginger, and kosher salt. Cook over medium-low heat, stirring frequently, until the sugar dissolves fully, about 2 to 3 minutes.
- Simmer the Caramel: Increase the heat to medium-high and bring the mixture to a simmer. Continue cooking, stirring constantly to prevent burning, until the caramel thickens slightly and darkens in color, about 6 to 7 minutes. You will notice the mixture froths and forms honeycomb-like bubbles which will smooth out as you stir.
- Pour Caramel over Shortbread: Remove the pot from heat. Carefully pour the hot caramel over the cooled shortbread layer, then use a nonstick spatula to spread it evenly over the entire surface. Be cautious as the caramel will be very hot.
- Set the Caramel: Let the caramel cool and firm up at room temperature for at least 30 minutes and up to overnight to ensure it sets properly before adding the chocolate layer.
- Melt the Chocolate: Place the chopped chocolate in a medium heatproof bowl. Microwave in 30-second increments, stirring well between each interval until melted and smooth, which should take approximately 1 minute and 30 seconds total.
- Apply Chocolate Layer: Pour the melted chocolate over the set caramel layer. Spread evenly using the back of a spoon or an offset spatula. Sprinkle the crushed gingersnaps evenly over the chocolate, and if desired, add a light sprinkling of flaky sea salt for balance and crunch.
- Chill and Cut: Refrigerate the pan until the chocolate is fully set, about 2 hours. Once set, use the parchment overhang to lift the entire bar out of the pan and transfer it to a cutting board. Using a sharp knife, cut into 24 squares and serve.
Notes
- Ensure the caramel layer is completely cooled and set before adding the chocolate to prevent melting and mixing of layers.
- If you prefer a softer caramel, reduce simmer time slightly to avoid hardening the layer too much.
- Use a sharp knife dipped in hot water and wiped dry to get clean cuts when slicing the bars.
- Dark chocolate with around 60% cocoa provides a nice bittersweet contrast to the sweet caramel and gingerbread flavors, but you can adjust to taste.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 26g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
