Gingersnap Fudge Bars Recipe

Name: Gingersnap Fudge Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cookie dough; 1/4 cup plus 2tbsp unsalted butter, at room temperature; 3/4 cup light brown sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 tablespoon honey; 1 cup plain flour; 1/2 cup bread flour; 1 tablespoon cornflour; 2 1/2 teaspoons ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1 teaspoon baking soda; 1 pinch salt; For the filling; 14 ounces condensed milk; 1 cup dark chocolate chips; 1 teaspoon vanilla extract; 1 pinch salt

Servings: persons

For the cookie dough
1/4 cup plus 2tbsp unsalted butter, at room temperature
3/4 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon honey
1 cup plain flour
1/2 cup bread flour
1 tablespoon cornflour
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking soda
1 pinch salt
For the filling
14 ounces condensed milk
1 cup dark chocolate chips
1 teaspoon vanilla extract
1 pinch salt

1
Preheat the oven to 350F and grease and line an 8x8 inch square pan.
2
Place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
3
Add in the egg and vanilla extract, scraping down sides as necessary and mix on med-high until well incorporated.
4
Add in the honey and mix briefly until combined.
5
Place flours, spices, baking soda and salt into a medium sized bowl and stir to combine.
6
Tip the flour mix into the egg mixture and mix on low until you have a soft dough.
7
Place 3/4 of the dough into your lined pan and push into the pan with your hands or the back of a spoon until level.
8
Place the base in the oven for 10 minutes, it will be slightly puffy and ever so slightly coloured around the edges when ready.
9
Whilst the base is baking, make the filling: place condensed milk, chocolate chips, vanilla and salt into a medium sized saucepan over a low heat and stir continuously until the chocolate melts and everything is smooth and well combined.
10
Leave to one side until the base is done baking.
11
Once baked, pour the fudge filling all over and smooth until level with a spoon/spatula.
12
Crumble the remaining 1/4 of cookie dough over the fudge filling - it's not meant to entirely cover it, so gaps are fine!
13
Place in the oven for 15-20 (mine took 17 minutes) until the cookie dough is golden brown and the filling is just set, it will be soft and wobble slightly in the middle.
14
Leave to cool completely in the pan, before slicing into 9-12 bars.
15
Bars will keep in an airtight container, at room temperature for 5 days.

785

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the cookie dough, 1/4 cup plus 2tbsp unsalted butter, at room temperature, 3/4 cup light brown sugar, 1 large egg, and more.

Yes, Gingersnap Fudge Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingersnap Fudge Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions