Gingerbread millionaire shortbread bars
Indulge in the warmth of fall and the spirit of Christmas with our Gingerbread Millionaire Shortbread Bars. A perfect blend of classic and seasonal flavours, these bars are sure to impress. We're glad you're here to explore this delightful recipe!
A symphony of flavours
This recipe brings so many great flavour combinations together. You can't go wrong with the warmth of gingerbread shortbread, caramel, and chocolate. Mmm, so good! These bars are a testament to proving you don't need acres of land to create extraordinary treats right in your city homestead.
Inspired by the season
I stumbled upon this recipe while looking for different dessert ideas for a birthday party. I was looking for something with the warmth of fall, a little bit of Christmas, and still a bit of classic all mixed together. These bars were the answer, embodying the spirit of our city homesteading journey!
More than just a bar
If you love millionaires bars and you love gingerbread, you will absolutely love these! They stand out by offering a unique twist on a classic favourite, perfect for those who appreciate the extraordinary from simple, homestead-inspired ingredients.
Perfect for any occasion
These will dress up any dessert platter at any party or be the center of attention when gifting some homemade treats to friends and family. Share the taste of the season, made with love from our city homestead to your table.
Gingerbread Millionaire Shortbread Bars
Makes 16 squares
Shortbread
190g unsalted butter (salted works fine too)
85g granulated sugar
250g all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
Caramel
200g unsalted butter
3 tablespoons granulated sugar
4 tablespoons light or dark corn syrup
300g (1 can) sweetened condensed milk
Topping
300g milk chocolate
2 teaspoons ground ginger
Mini gingerbread men (homemade or store-bought)
Instructions
Preheat your oven to 350°F and line a 9x9” baking pan with parchment—this makes lifting and cutting the squares so much easier later on.
Gingerbread Shortbread:
Cream the butter and sugar together until soft and smooth. Add the flour, ginger, cinnamon, nutmeg, and allspice, mixing until a cozy, fragrant dough comes together. Press the dough firmly into your prepared pan and bake for 20–25 minutes, or until the top is just turning pale golden. Set aside to cool while you make the caramel.
Caramel:
In a large saucepan, combine the butter, sugar, corn syrup, and sweetened condensed milk. Warm over low–medium heat until the sugar dissolves. Turn the heat up and bring the mixture to a gentle boil, stirring constantly for 5–6 minutes to prevent scorching. The caramel is ready when it turns a deeper golden color and thickens to a soft fudge-like texture. Pour over the cooled shortbread and chill for about 1 hour, or until set.
Topping:
Melt the milk chocolate, stir in the ginger, and spread it evenly over the caramel layer. Gently press whole or crushed mini gingerbread men on top, along with your favorite festive sprinkles. Refrigerate for 1–2 hours, or until completely firm.
Once set, lift from the pan, slice into squares, and enjoy every cozy bite.
Store in an airtight container for up to 1 week, or wrap well and freeze for up to 3 months.