Description
These Gingerbread Millionaire Shortbread Bars combine a spicy gingerbread-infused shortbread base with a rich, homemade ginger caramel layer, topped with smooth melted chocolate and crunchy gingersnaps. A festive and indulgent treat perfect for holiday gatherings or anytime you crave a sophisticated sweet bite.
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% cacao), chopped
- 1 oz gingersnaps, crushed
- Flaky sea salt (optional)
Instructions
- Prepare Shortbread Dough: Preheat the oven to 350°F and line a 13×9-inch metal baking pan with parchment paper, leaving an overhang on two opposite long sides for easy removal. In a large bowl, using a handheld mixer on high speed, beat softened butter, dark brown sugar, molasses, ground ginger, cinnamon, cloves, and kosher salt until light and fluffy, approximately 2 to 3 minutes. Reduce speed to low and gradually add flour, mixing just until combined. Spread the dough evenly across the prepared pan.
- Bake Shortbread: Bake in the preheated oven until edges are lightly browned, about 20 to 22 minutes. Remove from oven and cool at room temperature in pan for at least 30 minutes before adding caramel layer.
- Cook Caramel: In a medium pot over medium-low heat, combine sweetened condensed milk, dark brown sugar, butter, ground ginger, and kosher salt. Stir frequently until the sugar is dissolved, about 2 to 3 minutes. Increase heat to medium-high and bring the mixture to a simmer, stirring constantly until the caramel thickens and darkens slightly, about 6 to 7 minutes. The caramel will foam and bubble but will smooth out as you stir.
- Assemble Caramel Layer: Remove pot from heat and carefully pour the hot caramel over the cooled shortbread base. Use a nonstick spatula to spread the caramel evenly. Let the caramel layer cool at room temperature until firm and set, a minimum of 30 minutes or up to overnight.
- Melt Chocolate: Place chopped chocolate in a medium heatproof bowl. Microwave in 30-second intervals, stirring thoroughly between each session, until melted and smooth. This usually takes about 1 minute and 30 seconds total.
- Top with Chocolate and Gingersnaps: Pour the melted chocolate evenly over the set caramel layer. Spread using the back of a spoon or offset spatula. Sprinkle crushed gingersnaps evenly over the chocolate and optionally add flaky sea salt for a finishing touch. Refrigerate for about 2 hours until the chocolate is fully set.
- Cut and Serve Bars: Use the parchment paper overhang to lift the entire bar from the pan. Transfer to a cutting board and slice into approximately 24 squares with a sharp knife. Serve and enjoy!
Notes
- Ensure butter is softened to room temperature for easy mixing of the shortbread dough.
- Be careful when working with hot caramel to avoid burns.
- If you prefer a different chocolate percentage, feel free to adjust, but 60% cacao provides a balanced bittersweet flavor.
- Storing the bars in the refrigerator ensures sharp cutting and longer freshness.
- Bars can be stored in an airtight container for up to 5 days at room temperature or longer in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 26g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
