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

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, 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. 

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. 

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 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. 

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. 

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 it – 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! 
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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

Ingredients

  • 115 g unsalted butter / stork
  • 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

Instructions

  • Preheat your oven to 190ºc/170ºfan, 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!

Notes

ENJOY!

Find my other recipes on my Recipes Page!

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J x

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24 Comments

  1. 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.

  2. 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



  3. 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



  4. 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



  5. 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



  6. 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



  7. 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!!!

  8. 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



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

    Hi,

    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?
    Thanks

    • 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



  10. 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



  11. 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



  12. 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



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