Imagine sinking your teeth into a decadent dessert that combines the warm, spicy notes of gingerbread with the rich, luxurious drizzle of caramel and the irresistible crunch of chocolate chips. These Gingerbread Caramel Gooey Bars are not just a treat; they're a sensory experience that will transport you to a cozy winter wonderland with every single bite. Perfect for holiday gatherings, weekend treats, or when you simply need a moment of pure indulgence, these bars are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box gingerbread cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup caramel sauce
- 1 cup chocolate chips
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or line it with parchment paper for easier removal.
- In a large mixing bowl, combine the gingerbread cake mix, melted unsalted butter, and eggs. Mix until well combined and a thick batter forms.
- Add the ground ginger and cinnamon to the batter. Stir until the spices are evenly distributed throughout the mixture.
- Pour half of the gingerbread batter into the prepared baking pan. Use a spatula to spread it evenly across the bottom of the pan.
- Drizzle 1 cup of caramel sauce over the layer of gingerbread batter, spreading it gently to cover as much of the surface as possible.
- Sprinkle 1 cup of chocolate chips evenly over the caramel layer, ensuring that they are distributed well.
- Take the remaining gingerbread batter and dollop it over the chocolate chips and caramel. Use a spatula to gently spread the batter, but it’s okay if some of the caramel and chocolate are still visible.
- Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the pan from the oven and allow the bars to cool in the pan for about 10-15 minutes.
- After cooling, cut the bars into squares and serve warm or at room temperature. Drizzle additional caramel sauce on top if desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- For extra moisture and flavor, use room temperature eggs and butter to ensure smooth mixing.
- Don't overmix the batter - just combine until ingredients are incorporated to keep the bars tender.
- Use parchment paper for easy removal and clean cutting of your bars.
- Check the bars a few minutes before the recommended baking time to prevent overcooking.
- For a more intense gingerbread flavor, consider adding a pinch of ground cloves or nutmeg to the batter.
- Allow the bars to cool slightly before cutting to help them set and make cleaner slices.
- For a gourmet touch, sprinkle some sea salt over the caramel layer before baking for a sweet-salty contrast.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 43g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 40mg
