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White chocolate chip salted caramel stuffed gingerbread cookie bars – the easiest delicious festive cookie bar recipe! 

Cookie obsessed!

As we all know, I am an absolute cookie maniac and I am obsessed. I always want to bake them, I always want to explore new flavour ideas, just like these caramel gingerbread cookie bars, and I basically just cannot stop. I would borderline say they are my favourite type of bake these days! 

The other day I posted my Christmas pudding cookie recipe and you guys went absolutely mad for them – and I can totally understand why. They are delicious, easy, but also so festive and fun for the winter season. 

Cookie bars

One of the other most popular cookies I have done is my gingerbread NYC cookies, and I have had SO MANY REQUESTS since last year to make a cookie bar version… so here it is… but with a delicious caramel twist – caramel gingerbread cookie bars! 

My cookie bars are probably amongst the most popular things I have ever posted – my kinder bueno cookie bars are so popular I’ve made them on national live tv now, and they continue to be baked by you guys every single day. 


The idea of doing an alternative festive cookie bar to my Christmas cookie bars was just a little bit too exciting – but I wanted to take it up a notch and stuff them with caramel. This, is another request I have had for far too long so here they are! 

The base cookie dough for these is just like my other cookie bar base recipes – but with the spices from my gingerbread NYC cookies. Even though they are being stuffed, I wanted to use the same ratios of cookie dough so I wasn’t going too over board with ingredients.


For this my caramel gingerbread cookie bars recipe, I thought white chocolate chips would go the best as they always do – but you can use milk chocolate, or dark chocolate if you prefer… or even a mix!

I just love the sweetness of the white chocolate in contrast to the ground ginger, ground cinnamon and ground nutmeg. I also find that white chocolate paired with caramel isn’t overpoweringly sweet and the chocolate doesn’t hide the caramel taste too.


For the stuffing of the caramel, it’s actually so easy! You have to use half of the cookie dough on the base of the 9×9” square tin – and spread it evenly. I use a very lightly floured spatula as the dough can be a smidge sticky and you want an even layer of the cookie dough. 

You then add in the caramel – I used pre-made caramel to make this far easier. Caramel out of a tin is quite thick, and that makes this much easier! Spread the caramel onto the cookie base, trying not to go to the edge. 


I then sprinkle over some chunky sea salt because I adore it – but this is optional. The sea salt chunks cut through the sweetness perfectly though – so definitely consider it!

However, you can use salted caramel spread, or even a chocolate spread if you prefer! This bake works with them all. I am a lover of salted caramel so I put it in anything I can!

Finish and bake

After you have added the ‘stuffing’ to the base – you can add the topping. It wont work just trying to spread the cookie dough on top like you did the base, so I add the topping on in small little chunks and it then covers it the same way. You may see little bits of caramel poking through, but you want the caramel as covered as possible. 

This is obviously the part where you bake the caramel gingerbread cookie bars – and it is worth the wait. Oh my daaaaays these caramel gingerbread cookie bars are INSANE. It honestly is best to let these cool fully in the tin, because when you portion them up you will see the sticky delicious caramel in the middle!  Let me know if you try these beauties out in the comments – or tag me in a photo on social media!! I hope you love them! Jane x

Caramel Gingerbread Cookie Bars!

White chocolate chip salted caramel stuffed gingerbread cookie bars - the easiest delicious festive cookie bar recipe! 
Print Pin Rate
Category: Cookies
Type: Cookie Bars
Keyword: Caramel, Gingerbread
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 115 g unsalted butter
  • 190 g dark brown soft sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp sea salt (plus extra for the caramel)
  • 1 tbsp cornflour
  • 1.5 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 300 g white chocolate chips
  • 200 g caramel


  • Preheat your oven to 190ºC/170ºC fan, and line a 9x9inch square tin with parchment paper, and leave to the side for now. 
  • Melt the unsalted butter, and add to a bowl.
  • Add in the dark brown soft sugar and whisk the mixture together for two minutes.
  • Add in the egg and vanilla extract and whisk again until combined. 
  • Add the plain flour, bicarbonate of soda, sea salt, cornflour, ground ginger, ground cinnamon and ground nutmeg together to the bowl.
  • Mix together until a thick cookie dough is combined.
  • Add in the white chocolate chips and mix.
  • Push half of the mixture into the 9x9inch tin - I find it easier to use a lightly floured spatula to spread this evenly.
  • Spread the caramel over the base cookie, leaving a small gap around the edge with no caramel. If you want it salty, sprinkle over the extra sea salt chunks now.
  • Add the second half of the cookie dough to the tin - I find it easier to place it on in small lumps until its covered the caramel - as pushing it around the tin will ruin the caramel.
  • Bake the caramel gingerbread cookie bars in the oven for 18-22 minutes. I usually do 19 minutes so they stay reasonably gooey. 
  • Once baked, leave in the tin to cool, and then enjoy!



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  1. Leah on October 5, 2023 at 6:16 pm

    5 stars
    I loved making these, I substituted the caramel for Thursday Cottage Gingerbread Caramel Spread and it worked perfectly.

  2. C barnes on September 19, 2023 at 12:11 am

    Ive just made these absolutely delicious, i used baking spread, would you recommend block is best or baking spread?

  3. Clare Buchanan on December 23, 2022 at 3:36 pm

    5 stars
    Excellent recipie, really yummy. I found that you can press out a square of dough on greaseproof paper for the top and then transfer it on top.

  4. Samara on December 22, 2022 at 11:00 am


    I’ve just baked the Cherry Bakewell cookie bars from your first book. How long will they last? I was hoping to keep them for Christmas Day.

    Thank you!

    • Jane's Patisserie on December 23, 2022 at 11:53 am

      Hiya! They will last for 3+ days, or freeze for up to 3 months! Hope this helps! x

    • pippa on January 14, 2023 at 6:07 pm

      I’ve found a little trick that works well is too put half the dough into the tray, squash it to shape, flip it out to then use as the top!!

  5. Karoline on December 3, 2022 at 1:19 pm

    Is cornflour same as corn starch?

    • Jane's Patisserie on December 6, 2022 at 9:51 am

      Hiya! This depends on where you live, but generally no, they are two different ingredients. Hope this helps! x

  6. Katie Gibson on November 13, 2022 at 3:22 pm

    5 stars
    I love these made them several times last your but I have recently had to go gluten free do you think I can swap to gluten free flour and add xanthan gum? Thank you

    • Jane's Patisserie on November 16, 2022 at 10:13 am

      Hiya! Yes, this should work well1 Hope this helps! x

    • Katie Prentice on October 8, 2023 at 12:55 pm

      Hi I’m in the same situation did you try gluten free , and if it worked how much xantham gum did you add? Thank you 😊

  7. Christine on October 25, 2022 at 1:02 pm

    Just made caramel gingerbread cookie bars, felt there was too much white chocolate chips, but gone with recipe,so see what their like when I taste them later

    • Jane's Patisserie on October 27, 2022 at 3:08 pm

      Hiya! What did you think? If the chocolate chips are too much – just leave some out! Hope this helps x

  8. Rose on October 17, 2022 at 6:43 pm

    Hi could this be made gluten free

    • Jane's Patisserie on October 21, 2022 at 10:06 am

      Hiya! I personally have not tried this – but it is definitely worth a go! Hope this helps! x

  9. Ina Patience on October 17, 2022 at 3:34 pm

    These look wonderful but I need to know a bit more of what to use for caramel. Thank you.

    • Jane's Patisserie on October 21, 2022 at 10:05 am

      Hiya! I used tinned carnation caramel – but any tinned would work! Hope this helps! x

  10. Mrs M on June 6, 2022 at 5:37 pm

    Just made these for first time – very easy recipe. I didn’t want the gingerbread flavour so left out all spices and added 1 tsp caramel flavouring. Also, I put the second half of cookie dough on greaseproof paper and made it approx the size of the other half, then “rolled” it on top and sealed the edges, like a pie! Much easier and seems to have worked. Still waiting for it to cool (drumming fingers…)

  11. Kirsty on June 1, 2022 at 9:10 am

    5 stars
    Made these yesterday and my dad said they’re the best things I’ve baked. And I bake a lot hahah! Perfect ratio of ginger and spices, loved them.
    Thanks 🙂 love your recipes! Always my go to.

  12. Layla on April 17, 2022 at 11:22 pm

    Just wondering when these would’ve need to be frozen-pre or post bake? Want to make some for my wedding party coming up soon

    • Jane's Patisserie on April 19, 2022 at 3:04 pm

      Hiya! Either is fine – though if freezing raw, add on 1-2 minutes baking time! Hope this helps! x

  13. Eve on February 25, 2022 at 11:22 pm

    Please do a recipe for raisin oatmeal cookie bars , those would be amazing

  14. Janice on February 17, 2022 at 7:34 pm

    How much caramel is needed? Ingredient list does not mention caramel at all.

  15. Lucy on January 19, 2022 at 9:39 am

    I’ve made these 3 times now and they are to die for! Bake perfectly and taste incredible 🙂
    Do you have any suggestions for adapting cookie base to be vegan? Planning the sub the caramel for biscoff

    • Jane's Patisserie on January 20, 2022 at 9:09 am

      Hiya! Take a look at my vegan chocolate chip cookie recipe! Hope this helps! x

  16. Katie Gibson on December 18, 2021 at 4:23 pm

    Hi I love these!! Do you think it would be possible to use this on the bottom of the brookie recipe with the caramel between layers? Obviously changing the measurements

    • Jane's Patisserie on December 20, 2021 at 9:43 am

      Hiya! I haven’t tried this myself, but it is definitely worth a go!! Enjoy! x

    • Francesca Canellis on February 19, 2022 at 12:03 am

      I made this for my work…
      Lasted no more than half an hour.
      Everyone was in raptures.
      Thankyou for an amazing and simple

  17. Laura on December 12, 2021 at 11:58 pm

    5 stars
    WOW, I will be making these all year round I think. Used light brown sugar, didn’t use nutmeg as couldn’t find it in the cupboard so added a tiny bit more cinnamon, and on top of the salted caramel I added a sprinkle of Christmas pudding flavour mini fudge cubes, just because I didn’t know what else to do with them! 19 minutes, came out perfect. I’ll be looking at more of your cookie bar recipes, great alternative to a traybake or brownies.

    • Jane's Patisserie on December 14, 2021 at 11:43 am

      So glad you love them! Thank you so much, enjoy! x

  18. Hannah McDonnell on December 9, 2021 at 10:18 am

    Hello, can I make these into actual cookies? If so what would be the timings? X

    • Jane's Patisserie on December 9, 2021 at 10:35 am

      Hiya! As per the blog post, please take a look at my Gingerbread NYC Cookies! Hope this helps! x

  19. Ellie on December 5, 2021 at 3:42 pm

    Hi Jane, absolutely love these. Both times I’ve made they’ve sunk in the middle a bit leaving almost a crust around the edges? I haven’t opened the oven door during cooking, is this normal or is there something that could be causing this?xx

    • Jane's Patisserie on December 7, 2021 at 12:33 pm

      Hiya! The butter could be too soft, or they could simply be under baked! Hope this helps! x

  20. Ellie on December 3, 2021 at 3:32 pm

    Hi Jane, absolutely loved this recipe! Made for my colleagues and they went down a treat.

    Would you say these are suitable for batch cooking? Like making a few in one bowl and would the batter have to be cooked straight away? I’m wanting to make them for Xmas presents for the family x

    • Jane's Patisserie on December 7, 2021 at 12:08 pm

      Hiya! You can mix multiple trays worth in one bowl yes, and you can always freeze the raw dough aswell! Hope this helps! x

    • Ellie on December 15, 2021 at 9:03 pm

      Thanks Jane, that’s a great idea! Would you cook from frozen and add on maybe 5 mins?xx

    • Jane's Patisserie on December 20, 2021 at 10:48 am

      I would add on 2-3 minutes if cooking from frozen! Enjoy! x

  21. Karen on November 30, 2021 at 8:19 pm

    5 stars
    These were so easy to make! I can recommend warming them enough so that the caramel oozes out a bit and serving with a dollop of ice cream 😀

    • Jane's Patisserie on December 1, 2021 at 10:12 am

      So glad you love them! Enjoy! x

  22. Carol on November 26, 2021 at 1:04 pm

    5 stars
    Absolutely delicious just like all your recipes, I have rekindled my passion for baking with all your recipes.
    All are easy to make and have had lots of compliments and requests from my family
    Keep the recipes coming and THANK YOU Jane

    • Jane's Patisserie on November 30, 2021 at 9:52 am

      Awwww so happy you love them! Thank you, enjoy!! x

  23. Helen Daley on November 19, 2021 at 8:03 pm

    5 stars
    Made these today my first bake for a while as I’m finally able to walk without my crutches after my hip operation! Omg delicious! I now have to input this into my fitness pal 😂 can still eat treats if I track.

  24. Amy on November 19, 2021 at 12:22 pm

    These taste great, albeit a little too sweet for me. However they completely fell apart. Baked for 22 minutes and the bases are very much cooked. But the top later completely collapsed. Perhaps I put a little too much mixture on the top layer. Will definitely try again

    • Jane's Patisserie on November 30, 2021 at 10:18 am

      Hiya! Yes – try reducing the top layer, and perhaps put them in the fridge overnight to help them set better! Hope this helps x

  25. Lisa Valentine on November 18, 2021 at 5:21 pm

    5 stars
    I made these today using the homemade caramel recipe from here for the filling. They were so good! I discovered this page during lockdown last year and the gingerbread cookies have become my absolute favourite. Thank you for sharing ✨

    • Jane's Patisserie on November 22, 2021 at 2:37 pm

      Ooooh yummy! So happy to hear that, thank you! x

    • Sarah on November 22, 2021 at 5:36 pm

      I made these last night and it’s fair to say there aren’t many left now. They’re absolutely gorgeous and definitely taste like Christmas. My question is do you think we could do this with the Kinder cookie bar, put half the dough in then put some Kinder spread on and then the other half of the dough on top? Thanks in advance Jane, I absolutely adore all of your recipes and you’re book is the only one I use xxx

  26. Elyssa on November 18, 2021 at 1:00 pm

    5 stars
    I made these yesterday and they were AMAZING !! Everyone loved them at work x

    • Jane's Patisserie on November 18, 2021 at 1:46 pm

      Yaaaaay i’m so happy to hear that! Enjoy!! x

  27. Stephanie Reay on November 17, 2021 at 11:21 pm

    5 stars
    Can I use light brown sugar x

    • Jane's Patisserie on November 18, 2021 at 2:10 pm

      Yes you can! Hope this helps x

  28. Stacey on November 17, 2021 at 6:43 pm

    Can these be made without caramel, or could I use rolos like your rolo cookie bar recipe?

    • Jane's Patisserie on November 18, 2021 at 1:53 pm

      Hiya! Yes you can bake these without the caramel, but you may need to decrease the amount of white chocolate chips if you’re using Rolos instead! Hope this helps x

  29. L. Smith on November 17, 2021 at 9:26 am

    Hey, I absolutely love your recipes! And excited to make these however just wondering what caramel you use?

    • Jane's Patisserie on November 17, 2021 at 1:21 pm

      Hiya! I used Carnation Caramel, or you can use my Homemade Caramel Sauce! Hope this helps! x

  30. Paula on November 17, 2021 at 9:19 am

    Oh my goodness- they look amazing! Your ginger and white chocolate are a massive favourite in our house and I definitely think these will be too! Thank you so much!!!

  31. Vikki on November 17, 2021 at 8:59 am

    Can you swap the flour out for GF ? Would you need to add anything else if making it GF

    • Laura Lee on November 17, 2021 at 9:07 pm

      Ooo, this sounds fab, might have to make this tomorrow. Could I possibly use “mars” spread instead of caramel, save me having to nip to the shops 😀

    • Jane's Patisserie on November 18, 2021 at 1:58 pm

      Hiya! Yes you can! Enjoy x

  32. Beth on November 17, 2021 at 8:43 am


    I love your gingerbread NYC cookie recipe and I am wanting to give these a go but what do you mean by caramel? Do I need to make it with condensed milk or is it shop bought?

    • Jane's Patisserie on November 17, 2021 at 1:21 pm

      Hiya! I used Carnation Caramel, or you can use my Homemade Caramel Sauce! Hope this helps! x

  33. Emma on November 17, 2021 at 8:37 am

    5 stars
    Is the caramel homemade or Carnation?

    • Jane's Patisserie on November 17, 2021 at 1:20 pm

      Hiya! I used Carnation Caramel, or you can use my Homemade Caramel Sauce! Hope this helps! x

  34. Sara on November 17, 2021 at 8:17 am

    Hi Jane, I’m not a huge fan of ginger, what could I use instead to keep a Christmassy flavour. Could I use more cinnamon and less ginger? These look insane by the way. I really want to make them with a twist if possible?

    • Jane's Patisserie on November 17, 2021 at 1:35 pm

      Hiya! Yes you can, and thank you so much! Enjoy & hope this helps! x

    • Laura on November 30, 2021 at 10:12 pm

      Want to make these in the next couple of days but my supermarket delivery has subbed dark brown sugar for light brown – do you think it will it make much difference, or should I buy some dark?

    • Jane's Patisserie on December 1, 2021 at 10:19 am

      Hiya! This should work absolutely fine – its just a slightly lighter colour and flavour. Enjoy! x

  35. Suzie. Maryan. on November 17, 2021 at 8:16 am

    This might sound silly, but what caramel, do you make it?

    • Jane's Patisserie on November 17, 2021 at 1:16 pm

      Hiya! I used Carnation Caramel, or you can use my Homemade Caramel Sauce! Hope this helps! x

    • Tyler on November 19, 2021 at 6:30 pm

      Can I make these in NYC cookie style somehow?! If so can you give me a run down or how! Thanks so much x

    • Jane's Patisserie on November 30, 2021 at 10:21 am

      Hiya! No sadly not – follow my Gingerbread NYC Cookie recipe, but sadly you cant stuff them with caramel – but you could always drizzle some on top! Hope this helps! x

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