Gingerbread Millionaire Shortbread Bars Recipe

Introduction

These Gingerbread Millionaire Shortbread Bars combine a spicy gingerbread shortbread base with a rich ginger-infused caramel and a smooth chocolate topping. They’re a festive treat perfect for holiday gatherings or cozy nights at home.

Ingredients

• 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
• 1 (14-oz) can sweetened condensed milk
• 2/3 cup (142 g) dark brown sugar
• 6 tablespoons unsalted butter
• 1 teaspoon ground ginger
• 10 ounces chocolate (preferably 60% cocoa), chopped
• 1 ounce 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 for easy removal.
2. Step 2: 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, about 2 to 3 minutes. Add the flour and mix on low speed just until combined. Spread the dough evenly in the prepared pan.
3. Step 3: Bake the shortbread until it is lightly browned around the edges, about 20 to 22 minutes. Let it cool completely in the pan at room temperature for at least 30 minutes before adding the caramel layer.
4. Step 4: To make the caramel, combine the sweetened condensed milk, dark brown sugar, butter, ground ginger, and a pinch of salt in a small pot. Cook over medium-low heat, stirring often, until the sugar dissolves, about 2 to 3 minutes.
5. Step 5: Increase the heat to medium-high and bring the mixture to a simmer. Reduce heat to medium and cook, stirring constantly, until the caramel thickens and darkens slightly and reaches about 235°F on an instant-read thermometer, approximately 5 to 6 minutes more. The caramel will bubble and froth but will smooth as you stir.
6. Step 6: Remove the pot from heat and carefully pour the hot caramel over the cooled shortbread. Use a nonstick spatula to spread it evenly. Let the caramel set at room temperature for at least 30 minutes or up to overnight.
7. Step 7: Melt the chopped chocolate in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth and fully melted (about 1 minute 30 seconds total).
8. Step 8: Pour the melted chocolate over the set caramel layer and spread it evenly using the back of a spoon or an offset spatula. Sprinkle crushed gingersnaps and flaky sea salt on top if desired. Refrigerate the bars until the chocolate is firm, about 2 hours.
9. Step 9: Use the parchment overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares with a sharp knife.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil and use dairy-free chocolate.
• Add a pinch of cayenne pepper to the caramel for a subtle spicy kick.
• Use milk or white chocolate in place of dark chocolate for a different flavor profile.
• Chilling the shortbread base before baking can help prevent spreading and keep edges crisp.

Storage

Store the bars in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for 10 to 15 minutes before serving to soften the chocolate and caramel slightly. You can also freeze the bars wrapped tightly for up to 3 months; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day or two in advance and stored in the refrigerator. Just allow them to come to room temperature before serving for the best texture and flavor.

What type of chocolate works best for the topping?

Use good-quality dark chocolate with around 60% cocoa for a rich, balanced flavor that complements the gingerbread and caramel. You can substitute with milk or white chocolate depending on your preference.

Gingerbread Millionaire Shortbread Bars Recipe

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These Gingerbread Millionaire Shortbread Bars combine a spicy gingerbread shortbread base with a rich ginger-spiced caramel layer and a smooth dark chocolate topping, finished with a crunch of gingersnaps and optional flaky sea salt. Perfect for holiday treats, these bars balance bold flavors and textures for an indulgent dessert experience.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours including cooling and setting time
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Base

• 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

Caramel Layer

• 1 (14-oz) can sweetened condensed milk
• 2/3 cup (142 g) dark brown sugar
• 6 tbsp unsalted butter
• 1 tsp ground ginger
• 1/4 tsp kosher salt

Chocolate Topping & Garnish

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

Instructions

1. Prepare Shortbread Base: 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 for easy removal later.
2. Mix 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 together until the mixture is light and fluffy, about 2 to 3 minutes. Reduce mixer speed to low and add the all-purpose flour, mixing just until the dough comes together.
3. Bake Shortbread: Spread the dough evenly in the prepared baking pan. Bake in the preheated oven for 20 to 22 minutes, until the edges are lightly browned. Remove from oven and allow the shortbread to cool in the pan at room temperature for at least 30 minutes before adding the caramel.
4. Make Caramel: In a small saucepan, 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, about 2 to 3 minutes.
5. Simmer Caramel: Increase heat to medium-high and bring the mixture to a gentle simmer. Reduce heat to medium and continue cooking, stirring constantly to prevent scorching, until the caramel thickens slightly and darkens in color. Use an instant-read thermometer to check for 235°F (soft-ball stage), which should take about 5 to 6 minutes. The caramel will froth and bubble, but will smooth out with stirring.
6. Pour Caramel Over Shortbread: Remove the caramel from heat and carefully pour it over the cooled shortbread base, spreading it evenly with a nonstick spatula. Be cautious, as the caramel will be very hot. Let the caramel set at room temperature until firm, which can take from 30 minutes up to overnight.
7. Melt Chocolate: Place the chopped chocolate in a medium microwave-safe bowl. Microwave in 30-second increments, stirring after each, until the chocolate is fully melted and smooth, about 1 minute and 30 seconds total.
8. Top with Chocolate and Garnish: Pour the melted chocolate over the set caramel layer and spread evenly using the back of a spoon or an offset spatula. Sprinkle crushed gingersnaps over the chocolate, and add flaky sea salt if desired. Refrigerate the bars for about 2 hours until the chocolate is fully set.
9. Cut Bars: Using the parchment paper overhang, lift the entire block out of the pan onto a cutting board. With a sharp knife, cut into squares to serve.

Notes

• Allow the shortbread and caramel layers to fully cool and set before adding the next layer to avoid mixing.
• Use a good-quality dark chocolate (around 60% cacao) for a balanced bittersweet flavor.
• Crushed gingersnaps add a nice crunch and deepen the ginger flavor, but can be omitted if desired.
• Storing the bars in an airtight container in the refrigerator will help maintain their texture and freshness.
• Be cautious when working with hot caramel to avoid burns.

Keywords: Gingerbread, Millionaire Shortbread, Caramel Bars, Holiday Dessert, Ginger Spice, Chocolate, Shortbread, Gingersnap