Classic Millionaire Bars get a twist with these Gingerbread Millionaire Bars! Made with spiced ginger shortbread, homemade chewy caramel, and chocolate!

Ladies and gentleman, the moment you’ve all be waiting for. The November dessert of the month award goes to…. Gingerbread Millionaire Bars!

That’s right, folks, and don’t forget you heard it here first. These bars, made with layers of ginger shortbread, homemade caramel, and dark chocolate, are my favorite thing I’ve made for the blog this month.  

Classic Millionaire Bars get a twist with these Gingerbread Millionaire Bars! Made with spiced ginger shortbread, homemade chewy caramel, and chocolate!

I always feel like bars are under appreciated during the holidays. But they’re such a great treat for a crowd. Grab and go. Nosh and nosh some more.

I’m so excited to head back to Boston for Thanksgiving this year. I’ll be celebrating with my family, and you can bet I already have a full Google Doc going with our menu.

Classic Millionaire Bars get a twist with these Gingerbread Millionaire Bars! Made with spiced ginger shortbread, homemade chewy caramel, and chocolate!

When I’m home for Thanksgiving, my sister Rebe and I take on the majority of the menu. We have so much fun, planning it out for weeks and spending a minimum of 2 days prepping. The. Best.

Classic Millionaire Bars get a twist with these Gingerbread Millionaire Bars! Made with spiced ginger shortbread, homemade chewy caramel, and chocolate!

Classic Millionaire Bars get a twist with these Gingerbread Millionaire Bars! Made with spiced ginger shortbread, homemade chewy caramel, and chocolate!

Honestly, I’m not stoked with how the photos came out, but take my word that these bars are SYO GYOOOOD. You totes need to have them on your Thanksgiving menu.

That’s all for now! Enjoy!!

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Gingerbread Millionaire Bars

Classic Millionaire Bars get a twist with these Gingerbread Millionaire Bars! Made with spiced ginger shortbread, homemade chewy caramel, and chocolate!

  • Author: Sarah | Broma Bakery
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 2 hours 45 mins
  • Yield: 36 bars 1x
Scale

Ingredients

For the ginger shortbread bottom:

  • 1 cup butter
  • 1/2 cup packed dark brown sugar
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon cinnamon
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon cloves
  • 1 tablespoon finely grated fresh ginger
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour

For the chewy caramel:

  • 15 oz sweetened condensed milk
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 tablespoons honey or golden syrup
  • 1/2 teaspoon salt

For the chocolate top:

  • 12 oz dark chocolate, chopped

Instructions

  1. Preheat oven to 350°F. Grease and line a 9×9 baking pan with parchment paper.
    In a standing mixer fitted with a paddle attachment, cream the butter, brown sugar, and molasses together until light and fluffy, about 2 minutes.
  2. Add in the egg, spices, fresh ginger, and salt, whipping an additional minute. Fold in flour, mixing only until combined.
  3. Transfer dough to prepared baking pan, patting down evenly. Bake for 15-18 minutes, until a knife inserted in the center of the shortbread comes out clean. Allow to cool while you make your caramel.
  4. In a small saucepan over medium low heat, combine the sweetened condensed milk, sugar, butter, and honey. Use a rubber spatula to mix slowly but continuously for about ten minutes. The mixture will slowly turn a light golden color and begin to pull away from the sides of the pan. Heat until mixture reaches a nice golden caramel color, then immediately remove from heat and mix in salt.
  5. Pour mixture over ginger shortbread, and use spatula to spread evenly. Place in the fridge to harden completely, about 2 hours.
  6. Once the bars have cooled, make your chocolate layer. Prepare a double boiler over medium heat. Chop the chocolate and pour 3/4 of it into a glass or metal bowl. Melt over double boiler until completely melted. Remove from heat, fold in remaining 1/4 of chocolate, and allow to sit for 5 minutes.
  7. After 5 minutes, stir the mixture, making sure all the chocolate has melted completely. Pour over chilled bars, then place back in fridge to harden.
  8. Cut into 1″x2″ bars and serve! Will last up to 1 week when sealed tightly in a container in the fridge.

20 comments

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Liz S.
Reply

FABULOUS recipe! And so wonderful you’ll be able to spend the holidays with family this year.

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Susan
Reply

Oh my! I’m speechless! These are breathtaking! Definitely a must make them next recipe!

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Monique
Reply

WHAT IS THIS SORCERY. I love it and can’t wait to see you soon!

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Isabela
Reply

I have to make these ASAP! I’m definitely making your Pecan Brownie Pie for Thanksgiving this year…it looks like I might have to make these too! They look absolutely delicious!

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Tori//Gringalicious.com
Reply

OMG! Girl, you tryna kill us with deliciousness!

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Laura | Tutti Dolci
Reply

I love the layers, what perfect bars!

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Jennifer
Reply

Love the ginger shortbread!

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Lili @ Travelling oven
Reply

These looks absolutely amazing, those layers!!! Craving them badly now and will have to make them soon! 🙂

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Alice @ Hip Foodie Mom
Reply

looks SO GOOD!

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Leigh Ann
Reply

These look fantastic!

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Russell
Reply

Looking forward to making these! I’ve not baked with ginger before – what’s the difference between ‘1 teaspoon ginger’ and the ‘1 tablespoon finely grated fresh ginger’?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

The first is a powdered ginger! I will fix that.

Avatar
Russell
Reply

Great! Thank you.

What about the cloves?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Ground as well!

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melissa
Reply

it says butter and 2/both sugars together but only lists one sugar!!! help, in the middle of making!!!
Thanks Melissa

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Melissa! I meant the molasses as well. Will clarify!

Avatar
Katie Roebuck
Reply

Hello!

Can’t wait to make these!!

Just wanted to check on the molasses – do you mean liquid molasses or mollasss sugar?

Thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

liquid!

Avatar
Sarah
Reply

Just tried making these and had a few questions. The caramel ended up being a bit too liquidy and oozed out the sides of the bars and the chocolate all cracked when I tried to cut the squares. Any advice?

Thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes! You should cook your caramel for longer next time. In addition, refrigerate the bars before cutting them!

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