Name: Gingerbread Shortbread Bars Recipe
Prep time: 10 min
Cook time: 30 min
Total time: PT-489353H41M14S
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% cacao), chopped; 1 oz gingersnaps, crushed; Flaky sea salt (optional)

If you’re on the hunt for a truly standout treat, I can’t recommend this Gingerbread Shortbread Bars Recipe enough. It’s a luxurious twist on the classic millionaire’s shortbread, blending buttery shortbread with spicy gingerbread flavors, dreamy caramel, and a smooth chocolate topping. Trust me, once you try these bars, they’ll quickly become a favorite in your baking rotation—perfect for cozy nights, holiday gifting, or whenever you need a sweet pick-me-up!

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Why You’ll Love This Recipe

Rich & Spiced Flavor: The ginger and warm spices give the shortbread a deliciously festive twist you won’t want to miss.
Perfect Texture Combo: Buttery shortbread, creamy caramel, and smooth chocolate layers create a mouthwatering trifecta.
Make-Ahead Friendly: You can prepare these bars ahead of time, making them easy to stash for guests or gift giving.
Crowd-Pleaser: Every time I bring these bars to gatherings, people always ask me for the recipe.

Gingerbread Shortbread Bars Recipe - Recipe Step

Ingredients You’ll Need

The magic of these Gingerbread Shortbread Bars Recipe really comes from layering flavors and textures that complement one another perfectly. When shopping, choose quality butter and dark brown sugar for the richest taste, and don’t skip the molasses—it’s key for that classic gingerbread depth.

Gingerbread Shortbread Bars Recipe - Ingredients

Unsalted butter: I always use unsalted so I can control the saltiness; make sure it’s softened for easy mixing.
Dark brown sugar: This adds moisture and a caramel note—it’s way better than regular sugar here.
Molasses: Essential for that deep, spicy gingerbread flavor; look for unsulphured molasses to avoid bitterness.
Ground ginger, cinnamon, and cloves: Fresh spices make all the difference, so try to buy small amounts if you don’t bake often.
Kosher salt: Gives just the right balance, enhancing sweetness without overwhelming.
All-purpose flour: The backbone of the shortbread; spoon it into your measuring cup for accuracy.
Sweetened condensed milk: Creates a creamy, indulgent caramel layer when cooked down.
Chopped chocolate (60% cocoa preferred): Bittersweet chocolate balances the sweetness beautifully.
Gingersnaps (crushed): Adds a lovely crunch and an extra ginger punch on top.
Flaky sea salt (optional): Sprinkling just a pinch on top really takes the flavor over the edge.

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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 Recipe to fit different occasions or dietary preferences. For example, sometimes I swap out the molasses for maple syrup for a milder sweetness, or add a pinch of cardamom for a slightly exotic touch. You can definitely make it your own!

Gluten-Free Version: I’ve replaced all-purpose flour with a gluten-free blend with success—just make sure it contains xanthan gum for structure.
Vegan Option: Try plant-based butter and a coconut milk caramel sauce; I experimented once and was really pleased with the results.
Spice It Up: Adding a bit of black pepper or freshly grated nutmeg gives a piquant twist I highly recommend if you like bold flavors.

How to Make Gingerbread Shortbread Bars Recipe

Step 1: Prepare Your Shortbread Base

First things first, get your oven heated to 350°F and line a 13” x 9” baking pan with parchment paper, making sure to leave an overhang for easy lifting later. Now for the shortbread: beat your softened butter, dark brown sugar, molasses, and spices until everything is light and fluffy—this usually takes about 2 to 3 minutes with a handheld mixer. Then, gently mix in the flour just until combined. Your dough will be soft but manageable—spread it evenly in the pan and pop it in the oven. Bake for about 20 to 22 minutes, until the edges are just turning golden. Let it cool completely in the pan before the next step.

Step 2: Make the Decadent Gingerbread Caramel

In a medium pot, combine condensed milk, brown sugar, butter, ginger, and salt. Cook over medium-low heat, stirring frequently so nothing sticks. After about 2 to 3 minutes, the sugar should be dissolved, then turn the heat up to medium-high and simmer while stirring constantly. The caramel will froth and bubble like honeycomb—don’t be alarmed, it’s normal. Keep going for 6 to 7 more minutes until the caramel thickens and darkens. Quickly but carefully pour it over the cooled shortbread base and spread it evenly with a spatula. It will be hot, so watch your fingers! Let this layer set for at least 30 minutes up to overnight to get that perfect firmness.

Step 3: Top with Melted Chocolate and Crunch

To finish, melt your chopped chocolate gently in the microwave in 30-second bursts, stirring in between to achieve a smooth consistency. Pour the melted chocolate over your caramel layer and smooth it out evenly with the back of a spoon or offset spatula. While the chocolate is still soft, sprinkle crushed gingersnaps on top for that lovely texture and pop on a pinch of flaky sea salt if you like a balance of sweet and salty. Chill in the fridge for about 2 hours until the chocolate is set. When ready, lift the bars out using the parchment overhang and slice into squares with a sharp knife. That’s it—simple, but seriously impressive!

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Pro Tips for Making Gingerbread Shortbread Bars Recipe

Softened Butter is a Must: I learned the hard way that cold butter makes the dough harder to mix and less tender—room temp butter is your best friend here.
Don’t Skip Cooling Time: If you try to spread caramel over warm shortbread, it might melt the base; patience pays off.
Use an Offset Spatula: It makes smoothing chocolate easier and keeps the finish sleek and professional looking.
Crush Gingersnaps Coarsely: Fine crumbs get lost in the chocolate; bigger chunks add crunch and charm.

How to Serve Gingerbread Shortbread Bars Recipe

Gingerbread Shortbread Bars Recipe - Serving

Garnishes

I love to finish these bars with a sprinkle of flaky sea salt right before serving—it really brings out the caramel and chocolate flavors. Sometimes for holiday flair, I add a dusting of powdered sugar or even a few crystallized ginger pieces on top for an extra touch of elegance.

Side Dishes

These bars are quite rich themselves, but if you want to make a full dessert spread, they pair wonderfully with vanilla bean ice cream or a light whipped cream to cut through the richness. A hot cup of chai or mulled cider also complements the gingerbread spices perfectly.

Creative Ways to Present

For holiday parties, I’ve arranged the bars on a tiered platter with fresh rosemary sprigs and cranberries for a festive look. You can also wrap individual bars in parchment with twine as adorable take-home gifts. I once used a cookie cutter to reshape the cooled bars into stars—super fun for holiday baking days with kids!

Make Ahead and Storage

Storing Leftovers

I store these bars in an airtight container at room temperature if I plan to eat them within a couple of days. They stay perfectly tender and don’t dry out. For longer storage, the fridge works too, especially if your home is warm.

Freezing

Freezing these bars works beautifully—I wrap each piece tightly in plastic wrap and then freeze them in a zip-top bag. When you’re ready to enjoy, just thaw them in the fridge overnight. The texture stays almost as good as fresh, which is a total win in my book.

Reheating

If you want to enjoy them a bit warm, I pop a bar in the microwave for about 10 seconds—it softens the caramel and chocolate nicely without melting the whole thing. Perfect for cozy snacking on chilly days!

FAQs

Can I make the shortbread base ahead of time?

Absolutely! You can bake the shortbread base a day ahead and keep it wrapped tightly at room temperature. Just make sure it cools completely before storing to prevent sogginess when you add caramel and chocolate later.
What’s the best chocolate to use for the topping?

I recommend using good quality bittersweet chocolate around 60% cocoa to balance the sweetness of the caramel and shortbread layers. Milk chocolate is too sweet, and baking chocolate can be too bitter for this recipe.
Why does the caramel froth up when cooking?

That frothy, honeycomb bubbling happens because of the boiling condensed milk and sugar mixture—it’s normal and gives the caramel its signature thick, rich texture once it cools.
Can I use individual gingersnaps instead of crushing them?

While you can use whole gingersnaps, the crushed topping spreads flavor more evenly and adds delightful crunch in every bite. Plus, it looks prettier scattered over the chocolate.

Final Thoughts

This Gingerbread Shortbread Bars Recipe has become a go-to for me whenever I want a show-stopping dessert that’s both comforting and impressive. The way the buttery base meets spicy caramel and chocolate topping is honestly irresistible. I can’t wait for you to try it and see why my family keeps asking for “just one more bar.” Fair warning: once you take a bite, you might just fall in love with these bars like I did!