Gingerbread Millionaire Shortbread Bars Recipe

Introduction

Gingerbread Millionaire Shortbread Bars combine the warm spice of gingerbread with rich layers of caramel and chocolate. These bars are perfect for festive gatherings or a cozy treat anytime you crave something sweet and spicy.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup (107 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 (142 g) dark brown sugar
• 6 tbsp unsalted butter
• 1 tsp ground ginger
• 10 oz chocolate (preferably 60%), chopped
• 1 oz gingersnaps, crushed
• Flaky sea salt (optional)

Instructions

1. Step 1: 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.
2. Step 2: In a large bowl, use a handheld mixer on high speed to beat the butter, brown sugar, molasses, ginger, cinnamon, cloves, and salt until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the flour and mix on low speed just until combined. Spread the dough evenly in the prepared pan.
4. Step 4: Bake the shortbread until lightly browned around the edges, 20 to 22 minutes. Let it cool at room temperature in the pan for at least 30 minutes before adding the caramel.
5. Step 5: For the caramel, combine the sweetened condensed milk, brown sugar, butter, ginger, and salt in a small pot. Cook over medium-low heat, stirring often, until the sugar dissolves, about 2 to 3 minutes.
6. Step 6: Increase heat to medium-high and bring to a simmer. Reduce heat to medium and cook, stirring constantly, until the caramel thickens and darkens (temperature should reach 235°F), about 5 to 6 more minutes. The caramel will bubble and froth, but will smooth out as you stir.
7. Step 7: Remove the pot from heat and carefully pour the hot caramel over the cooled shortbread. Spread evenly with a nonstick spatula. Let cool at room temperature until firm and set, at least 30 minutes or overnight.
8. Step 8: Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until melted and smooth (about 1 minute 30 seconds total).
9. Step 9: Pour the melted chocolate over the set caramel layer and spread evenly with a spoon or offset spatula. Sprinkle the crushed gingersnaps and flaky sea salt on top, if using. Refrigerate until set, about 2 hours.
10. Step 10: Use the parchment overhang to lift the bars from the pan and transfer to a cutting board. Cut into squares with a sharp knife and serve.

Tips & Variations

• For extra depth, try adding a pinch of nutmeg or allspice to the shortbread dough.
• Use dark chocolate with at least 60% cocoa for a balanced sweetness with the caramel.
• If you prefer, substitute crushed gingersnaps with finely chopped crystallized ginger for a different texture.
• Make sure to let the caramel cool and set fully before adding the chocolate layer to ensure clean, layered bars.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving to soften the layers slightly. You can also freeze the bars for up to one month; thaw in the refrigerator before cutting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar will work, though the flavor will be less intense and slightly less molasses-forward.

What if I don’t have molasses? Can I omit it?

Molasses adds a distinctive gingerbread flavor. If you don’t have it, you can substitute with a bit of dark corn syrup or honey, but the taste will be milder and less traditional.

Gingerbread Millionaire Shortbread Bars Recipe

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4.9 from 103 reviews

These Gingerbread Millionaire Shortbread Bars combine a buttery spiced shortbread base with a rich, homemade ginger-infused caramel and a decadent layer of melted dark chocolate topped with crunchy gingersnaps and a hint of flaky sea salt. Perfect for holiday treats or anytime you crave a sophisticated twist on classic millionaire’s shortbread.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 50 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Chocolate Topping

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

Instructions

1. Prepare Shortbread: Preheat your oven to 350°F and line a 13″ x 9″ metal baking pan with parchment paper, ensuring there is an overhang on two opposite long sides. In a large bowl, beat softened butter, dark brown sugar, molasses, ground ginger, cinnamon, cloves, and salt using a handheld mixer on high speed until the mixture is light and fluffy, about 2 to 3 minutes. Add the all-purpose flour and mix on low speed just until fully combined. Spread this dough evenly into your prepared pan.
2. Bake Shortbread: Bake the shortbread in the preheated oven until it is lightly browned around the edges, approximately 20 to 22 minutes. Allow it to cool at room temperature in the pan for at least 30 minutes before adding the caramel layer.
3. Make Caramel: In a small saucepan, combine sweetened condensed milk, dark brown sugar, unsalted butter, ground ginger, and salt. Cook over medium-low heat, stirring frequently, until the sugar dissolves, about 2 to 3 minutes. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium and continue to cook, stirring constantly, until the mixture thickens and darkens in color to about 235°F on an instant-read thermometer, around 5 to 6 more minutes. The caramel will froth and bubble but will smooth out with continuous stirring.
4. Pour Caramel: Remove the caramel from heat and carefully pour it over the cooled shortbread base. Spread the caramel evenly with a nonstick spatula. Be cautious as the caramel will be very hot. Let the caramel set at room temperature for at least 30 minutes or up to overnight until firm.
5. Melt Chocolate: Place chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is fully melted and smooth, about 1 minute and 30 seconds total.
6. Assemble Bars: Pour the melted chocolate over the set caramel layer. Spread evenly with the back of a spoon or an offset spatula. Sprinkle crushed gingersnaps and flaky sea salt (if using) on top. Refrigerate the bars until the chocolate is firm, about 2 hours.
7. Slice and Serve: Using the parchment paper overhang, lift the bars out of the pan onto a cutting board. Cut into squares with a sharp knife and serve.

Notes

• For best results, use high-quality dark chocolate with around 60% cacao for a balanced bittersweet flavor.
• Crushing the gingersnaps coarsely adds texture and a complementary spicy note to the bars.
• Make sure the caramel reaches 235°F to ensure the perfect thickened consistency.
• Bars can be stored in an airtight container in the refrigerator for up to one week.
• Allow the bars to come to room temperature slightly before serving to soften the chocolate and caramel layers.

Keywords: gingerbread shortbread bars, millionaire shortbread, ginger caramel bars, chocolate gingersnap bars, holiday dessert, spiced shortbread