Cassandra’s Caramel Gingerbread Bars
Want something soft, chewy and topped with caramel frosting? Try Cassandra’s Caramel Gingerbread Bars.
A perfect treat for Santa!
SERVES:9 to 12 bars Cassandra’s CARAMEL GINGERBREAD COOKIE BARS
Cookie bar Ingredients
- ¾ cups softened butter (unsalted)
- 1 cup packed brown sugar
- 1 egg
- 3 tablespoons molasses
- 2 ¼ all-purpose flour (or Bob Red Mill 1 to 1 Flour- gluten free)
- 2 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch ground clove
- 1 teaspoon baking soda
- ¼ teaspoon salt
Frosting Ingredients
- ½ cup room temp unsalted butter
- Confectioner’s sugar (icing sugar)
- 5 tablespoons caramel (or dulce do leche)
- Sprinkles optional
Cassandra’s Caramel Gingerbread Bar Directions
- While the oven is preheating to 350°, line a baking dish with foil up to the sides.
- Mix for about 3-4 minutes, until butter and sugar are fluffy. Then add egg and molasses and mix until fully combined.
- In a separate dish, whisk flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt together.
- Add wet ingredients to the dry ingredient mix, and whisk until smooth. Refrigerate for 30 minutes.
- Spread dough into baking dish and bake for 18-20 minutes, until golden brown. Remove the oven and let cool.
- When fully cool, remove bars from the pan and set aside.
- To make the frosting, start by beating the butter until smooth. Mix in powdered sugar and then caramel.
- Layer bars with frosting and top with sprinkles. Cut in 9-12 squares and serve.
Now that we have made these delicious bars, lets serve them with a warm cup of Ginger Tea
Easy Ginger Tea
This is for a single serving.
Ingredients
- freshly grated gingerroot 1 ½ teaspoons
- 1 ½ cups boiling water
- white sugar 1 ½ teaspoons
Directions
- Place grated ginger into a 2-cup glass measuring cup.
- Fill to the 1-1/2 cup line with boiling water.
- Set timer for 10 minutes and allow to steep
- When timer goes off, strain into a large mug and stir in sugar (you may need more or less, depending on how sweet you want your tea).
Taste: if it’s too strong (too gingery) for you, add a little more boiling water to your mug. Sip and enjoy!
Note: a squeeze of lemon can be added, and maple syrup is an interesting replacement for the white sugar.
Finally, if you triple or quadruple this recipe, you can make a lovely pot of ginger tea instead of a single serving.
