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Cassandra’s Caramel Gingerbread Bars

Posted by On 14-12-2021
Cassandra’s Caramel Gingerbread Bars cut on wax paper

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!


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

  1. While the oven is preheating to 350°, line a baking dish with foil up to the sides.
  2. Mix for about 3-4 minutes, until butter and sugar are fluffy. Then add egg and molasses and mix until fully combined.
  3. In a separate dish, whisk flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt together.
  4. Add wet ingredients to the dry ingredient mix, and whisk until smooth. Refrigerate for 30 minutes.
  5. Spread dough into baking dish and bake for 18-20 minutes, until golden brown. Remove the oven and let cool.
  6. When fully cool, remove bars from the pan and set aside.
  7. To make the frosting, start by beating the butter until smooth. Mix in powdered sugar and then caramel.
  8. 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.


  • freshly grated gingerroot 1 ½ teaspoons
  • 1 ½ cups boiling water
  •  white sugar 1 ½ teaspoons


  1. Place grated ginger into a 2-cup glass measuring cup.
  2. Fill to the 1-1/2 cup line with boiling water.
  3. Set timer for 10 minutes and allow to steep
  4. 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.