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Gingersnap Fudge Bars - These insanely fudgy Gingersnap Fudge bars combine a homemade gingersnap cookie base with a rich, chocolatey fudge layer.
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Gingersnap Fudge Bars

These insanely fudgy Gingersnap Fudge bars combine a homemade gingersnap cookie base with a rich, chocolatey fudge layer. All topped off with more gingersnap dough for good measure! Spicy, chewy, rich - an easy and satisfying bar recipe!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • For the cookie dough:
  • 3/4 stick (85g) unsalted butter, at room temperature
  • 3/4 cup (150g) light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tbsp runny honey
  • 1 cup (140g) plain flour
  • 1/2 cup (70g) bread flour
  • 1 tbsp cornflour
  • 2 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • For the filling:
  • 14 oz can of condensed milk
  • 1 cup (175g) dark chocolate chips
  • 1 tsp vanilla extract
  • Pinch salt

Instructions

  • Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
  • 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.
  • Add in the egg and vanilla extract, scraping down sides as necessary and mix on med-high until well incorporated.
  • Add in the honey and mix briefly until combined.
  • Place flours, spices, bicarb and salt into a medium sized bowl and stir to combine.
  • Tip the flour mix into the egg mixture and mix on low until you have a soft dough.
  • 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.
  • Place the base in the oven for 10 minutes, it will be slightly puffy and ever so slightly coloured around the edges when ready.
  • 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.
  • Leave to one side until the base is done baking.
  • Once baked, pour the fudge filling all over and smooth until level with a spoon/spatula.
  • Crumble the remaining 1/4 of cookie dough over the fudge filling - it's not meant to entirely cover it, so gaps are fine!
  • 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.
  • Leave to cool completely in the pan, before slicing into 9-12 bars.
  • Bars will keep in an airtight container, at room temperature for 5 days.

Notes

Recipe by Annie of Annie's Noms