Gingerbread Millionaire Bars
////
How To Make Gingerbread Millionaire Bars
Prepare the Pan:
Preheat the oven to 350°F.
Lightly grease a 9” x 9” square baking pan and line with parchment paper, leaving enough overhang for easy removal.
Make the Shortbread Base:
Cream the butter until smooth using an electric mixer.
Add the sugar and mix until light and fluffy.
Incorporate the egg yolk and vanilla extract.
Gradually add the flour and salt, mixing until a soft dough forms.
Press the dough evenly into the prepared pan.
Bake for 18-22 minutes, until the edges are golden brown. Set aside to cool.
Prepare the Caramel Layer:
Combine caramels, molasses, ground ginger, and heavy cream in a small saucepan over medium heat.
Stir continuously until the caramels are melted and the mixture is smooth.
Bring the mixture to a boil, then remove from heat.
Pour the caramel over the shortbread base, spreading evenly with a spatula.
Refrigerate for 15 minutes to set.
Make the Chocolate Ganache:
- Place chocolate chips in a small bowl.
- Heat heavy cream in the microwave until it begins to bubble (about 30 seconds).
- Pour hot cream over the chocolate chips and let sit for 1 minute.
- Whisk until smooth and glossy.
- Pour the ganache over the caramel layer, spreading evenly.
- Sprinkle crushed gingerbread cookies on top.
- Refrigerate for 1 hour before slicing and serving.
How to Store Gingerbread Millionaire Bars
Refrigeration: Store the bars in an airtight container in the refrigerator for up to one week. This keeps the caramel layer firm and the bars fresh.
Freezing: For longer storage, freeze the bars in a single layer on a baking sheet before transferring to a freezer-safe container. Thaw in the refrigerator before serving.
Recipe Tips
Room Temperature Ingredients: Ensure your butter and egg yolk are at room temperature for a smoother, more cohesive dough.
Even Layers: Use a spatula to evenly spread each layer for a clean, professional look.
Cutting Bars: Use a sharp knife and wipe it clean between cuts to achieve neat, even slices.
Recipe Variations
Spice Mix: Adjust the ginger in the caramel layer or add a pinch of cinnamon and nutmeg for a different spice profile.
Alternative Toppings: Try using crushed candy canes or chopped nuts instead of gingerbread cookies for a festive twist.
Different Chocolate: Swap semi-sweet chocolate for dark or milk chocolate based on your preference.
Recipe Flavors
The combination of buttery shortbread, rich caramel with a hint of ginger, and smooth chocolate ganache creates a harmony of flavors. The crushed gingerbread cookies add a delicious crunch and extra spice.
Why This Recipe Works
Balance of Textures: The crumbly shortbread, chewy caramel, and smooth ganache offer a satisfying mix of textures in every bite.
Holiday Spices: The addition of ginger and molasses in the caramel layer brings a festive touch to a classic dessert.
Simple to Make: Despite the multiple layers, this recipe is straightforward and easy to follow, making it perfect for holiday baking.
Layers of Millionaire Bars
Shortbread Base: Buttery and crumbly, providing a sturdy foundation.
Caramel Layer: Rich and gooey with a touch of ginger spice.
Chocolate Ganache: Smooth and decadent, tying all the flavors together.
Gingerbread Topping: Adds crunch and a festive finish.
More Gingerbread Recipes You Might Enjoy
Gingerbread Cinnamon Rolls
Gingerbread Cheesecake Bars
Gingerbread Bars
The BEST Gingerbread Cookie Recipe
Gingerbread Designed Swiss Roll
Pumpkin Spice Gingerbread Cookies
Gingerbread Millionaire Bars
Join my creative baking community! In depth courses, direct access to me, and more 🤎 Click here to join!
9
servings10
minutes18
minutesKeep the screen of your device on.
Ingredients | Shortbread Base
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg yolk
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. salt
- Caramel Layer
11 oz caramels
1/4 cup molasses
1/4 tsp. ground ginger
2 Tbsp. heavy cream
- Chocolate Ganache
1 3/4 cups semi-sweet chocolate chips
1/2 cup heavy cream
Crushed gingerbread cookies
Directions
- Preheat the oven to 350 degrees and lightly grease a 9” x 9” square baking pan. Line The pan with parchment paper with enough hanging over the sides for an easy release later on.
- Starting with the shortbread base, use an electric mixer to cream the butter until smooth. Add the sugar to the butter and continue to mix until smooth. Add the egg yolk and vanilla and continue to mix.
- Add the flour and salt to the wet ingredients and mix until a nice, soft dough comes together.
- Press the dough into the prepared pan and flatten and spread evenly.
- Bake for 18-22 minutes or until golden brown on the edges. Remove from the oven, set aside and move onto the caramel layer.
- To make the caramel, place all of the caramels into a small sauce-pot then add in the remaining caramel ingredients. Place over medium-heat and stir using a silicone spatula as everything melts. Let the mixture come to a boil then remove from the heat.
- Pour the caramel over the shortbread base then use a silicone spatula to spread evenly. Let this layer set in the fridge for about 15 minutes before adding the ganache layer.
- To make the ganache, place your chocolate chips in a small bowl then microwave the heavy cream in 30 second intervals until it begins to bubble. Pour the hot heavy cream over the chocolate making sure that all of the chocolate is covered. Let sit for one minute then whisk to combine until you have a nice, smooth chocolate ganache.
- Pour or spoon the chocolate ganache over the caramel then spread evenly. Sprinkle crushed gingerbread cookies on top of the chocolate ganache then let these sit in the fridge to set for about 1 hour before slicing and enjoying.
Did you make this recipe?
I love seeing what you bake on socials! Just tag @thesqueakymixer
