Maple Caramel Dark Chocolate Gingerbread Cookie Bars
These Maple Caramel Dark Chocolate Gingerbread Cookie Bars combine the comforting spices of gingerbread with the rich and decadence of Lake Champlain Chocolates Organic Maple Caramel Dark Chocolate Bars. Enjoy this holiday treat that will impress any chocolate lover in your life!
Equipment
- Digital Food Scale
- Stand Mixer
- 8x8-inch Baking Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar (plus extra for topping)
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 318 grams all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 Lake Champlain Chocolates Organic Maple Caramel Dark Chocolate Bars
Instructions
- Preheat the oven to 350°F. Line a 8 x 8-inch baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the eggs, flour, cinnamon, cloves, ginger, baking soda, and sea salt in that order. Mix on low until combined into a smooth dough.
- Chop the chocolate bars into small pieces. Reserve about one-quarter of the chocolate and set aside. Add the three-quarters of the chocolate pieces into the cookie dough and mix on low until combined.
- Press the dough into the prepared pan evenly. Add the remaining chocolate one-quarter of the chocolate pieces on top of the bars.
- Bake for 35 to 40 minutes or until the top looks set, cracked, and golden brown. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely in the pan.
- Using a sharp knife cut into 9 bars.
- Store in an airtight container for up to 5 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Use soft butter. The best way to soften butter is at room temperature. I like to leave mine out on the counter overnight to soften naturally. If you must microwave it, only do 10 second intervals per ½ cup, even if you have to do that twice. This will help prevent portions of the butter from melting completely.
- I use dark brown sugar, which is key for gingerbread! If you only have light brown sugar, you can use that, but they won’t be as dark in color or as rich in flavor. The only difference in light brown sugar and dark brown sugar is the amount of molasses, which provides more flavor. You can make your own Homemade Dark Brown Sugar with my easy recipe!
- Using parchment paper is key so the bars remove easily from the pan. If you are not using parchment paper, then be sure to grease your pan incredibly well with butter.
- I sprinkle these with cane sugar right when they come out of the oven so they are a little sparkly. This is totally optional and mostly just for looks, but I also love the subtle sweetness and texture it adds.
- Make sure to allow the bars to cool completely before removing from the pan as this will prevent them from breaking. I like to stick the bars in the freezer for a few minutes before removing, that way they cut very clean and easily!
- Be sure to store these cookie bars in an airtight container so they keep their soft and chewy texture.
- Gluten Free — Replace the all purpose flour with 318 grams gluten free flour blend. I recommend using the Namaste Organic Perfect Flour Blend, which is what I used for testing.
- High Altitude — Bake for 30 to 35 minutes or until the top looks set, cracked, and golden brown.
Nutrition
Calories: 388kcalCarbohydrates: 57gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 64mgSodium: 292mgPotassium: 145mgFiber: 2gSugar: 27gVitamin A: 371IUVitamin C: 0.01mgCalcium: 35mgIron: 3mg
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