Okay, it is no secret that I have been baking a LOT of holiday cookies this year. So I like to think I have some solid opinions on the kind of cookie we need to add to our holiday baking list. Enter scene: these Sticky Ginger Bars.
I love a soft and chewy ginger cookie. I love a sticky caramel topping. I wanted to combine the two into something that is gingery but not too sharp, and very sticky sweet. These are sweet, rich and everything I love in a bar. Ginger bar lovers, this one is for us <3
Why these aren’t your average holiday cookie
Most holiday cookies fall into one of two camps: crisp and snappy or soft and cakey. These sticky ginger bars live in a totally different (and very festive) category.
- Layered texture: A chewy and soft ginger cookie base topped with a sticky honey toffee means every bite has contrast.
- Deep, warm flavor: Fresh ginger, molasses, brown sugar, and honey bring complexity instead of just sweetness. Plus, I love the gentle sweetness that dates bring.
- Bar-style ease: No rolling, chilling, or decorating. Perfect for busy holiday baking days. Plus, the crust and the topping bake at the same time!
- Crowd-friendly: They cut cleanly into squares, making them ideal for cookie platters, gifting, and potlucks.
If you love gingerbread but want something richer and more indulgent, and (let’s be honest) a little extra, these are for you.
Tips for making the honey toffee topping
- Use medium heat, not high. You want a gentle boil so that things don’t get out of hand.
- Watch the temperature. If you’re using a thermometer, pull the toffee before it hits 300°F to keep it soft and smooth.
- Add cream off heat. This prevents a crazy bubbling, but it will still steam, so be careful!
- Stir quickly but gently. Once the dates and pecans go in, work efficiently so everything is evenly coated before pouring.
Substitution suggestions
- No dates? Swap the dates for additional chopped pecans for a slightly less sweet, extra nutty bar. I love this option.
- Nut-free option: Replace the pecans with toasted pumpkin seeds.
- Extra spice: Add a half teaspoon of cardamom to the crust for even more holiday warmth.
- Gluten-free: A 1:1 gluten-free baking flour works well in the crust. I suggest the King Arthur Baking brand!
Storage suggestions
- Room temperature: Store the bars in an airtight container for up to 3 days.
- Refrigerator: Keep refrigerated for up to 1 week; bring to room temperature before serving for the best texture.
- Freezer-friendly: Freeze sliced bars for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.
- For any storage: Layer bars with parchment paper to prevent sticking. I also love wrapping them individually.
And that’s it for these Sticky Ginger Bars!
If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Sticky Ginger Bars
These soft and chewy bars are filled with holiday flavor. The base is a soft ginger cookie crust, while the topping is a honey toffee filled with pecans and dates. If you don't love dates (or want it a little less sweet), swap the dates for more pecans. You'll still have a buttery, layered bar that is perfect for the holidays.
Equipment
- 1 hand mixer
- 1 9 by 9-inch baking pan
- 1 sheet of parchment paper
- 1 medium pot
Ingredients
For the ginger cookie crust, see Note*
- 1/2 cup salted butter softened, 113 grams
- 1 tablespoon freshly grated ginger 10 grams
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/3 cup granulated sugar 67 grams
- 1/3 cup packed dark brown sugar 70 grams
- 1/4 cup molasses 53 grams
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 cup all-purpose flour 140 grams
For the honey toffee topping
- 2/3 cup salted butter 154 grams
- 1/3 cup and 1 tablespoon granulated sugar 75 grams
- 3/4 cup and 1 tablespoon dark brown sugar 165 grams
- 3 tablespoons honey 64 grams
- 1 teaspoon Diamond Crystal kosher salt
- 6 tablespoons heavy cream 90 grams
- 1/2 teaspoon ground cinnamon
- 1 1/2 cup chopped medjool dates 220 grams
- 2 cups chopped pecans 227 grams
- 1/2 teaspoon flaky salt such as Maldon
Instructions
- Position a rack in the center of the oven and preheat to 350°F convection (375°F standard).
- Begin by making the crust. In a large bowl, add the 1/2 cup (113g) butter, 1 tablespoon fresh ginger, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, 1/3 cup (67g) sugar, 1/3 cup (70g) packed brown sugar, 1/4 cup (53g) molasses.
- Mix with a hand mixer on medium high for 2-3 minutes until everything is incorporated and fluffy. Add 1 egg yolk, 1 teaspoon vanilla and 1/2 teaspoon salt and mix for another 1-2 minutes or until lighter in color. Add 1 cup (140g) flour. Mix until just combined.
- Line a 9 by 9-inch pan with parchment paper. Press the crust into the pan, smoothing all the way to the edges. Pierce the crust a few times with a fork. Place this in a cool place while you prep the filling.
- Prep the toffee. In a medium pot, add the 2/3 cup (154g) butter, 1/3 cup and 1 tablespoon (75g) sugar, 3/4 cup and 1 tablespoon (165g) brown sugar, 3 tablespoons (64g) honey, and 1 teaspoon salt.
- Place this over medium heat and bring to a low boil. Let this mixture bubble for 3-4 minutes. If you have a thermometer, use it to make sure you pull the mixture off the heat before it reaches 300°F.
- When the toffee is off the heat, stir in the 6 tablespoons (90g) heavy cream, 1/2 teaspoon cinnamon, 1 1/2 cups (220g) dates and 2 cups (227g) chopped pecans. Mix to combine.
- Pour this toffee mixture over the cookie crust.
- Bake the bars for 25-30 minutes in the oven. They'll look golden and bubbling at the edges when they are finished.
- If you feel called to, sprinkle the bars with flaky salt. This is the stage where the salt will stick.
- Let the pan cool completely so the bars can set. Then slice into 16 squares and serve!
Notes
Note* The crust method has been updated from what you may have seen in my video on social media. Follow the written instructions here for the best (most delicious) results.
Hi Justine, these look so delicious! Just wondering if I could bake the bars now and freeze until Christmas? Then thaw, cut and serve? Thank you and have a lovely Christmas!
Absolutely! I’m doing that to bring some to the beach where we spend Christmas 🙂 Just pull them out to thaw at room temperature and they will be ready in a few hours.
Hi Justine! Thank you for the recipe – I’m curious, what is the main difference between the melted butter you used in your video and softened butter you call for in your recipe? I made the crust twice, one with melted and once with softened, but I only put the topping on the softened and I noticed that the final result didn’t have the clear distinct layers that you had – the cookie crust didn’t rise as much as the one that was with melted butter / without topping. I wasn’t sure if this is because there was too much topping (when I poured the topping over, I felt that there was too much for the amount of crust) or if I could have improved something else – I appreciate your advice!
Hi Sunny, I tested both a few times (I only used melted in the video because I needed the crust footage but had already made a swap using the softened method!). The melted butter is not a good option because it needs a par-bake and gets too greasy and tough without one, and since the butter is melted it doesn’t have the ability to whip and aerate with the sugars, so it gives you an entirely different, more cracker-y, flat crust that usually seeps out some butter and causes the edges the burn. So I suggest doing the recipe as written if you can!
The reason your bars may not have layers is two-fold, either the crust rose significantly during the baking process (which shouldn’t happen unless an egg white got in there?) or the bars didn’t have a chance to cool so they could set. It’s actually wild the difference letting cookies cool/bars set can make – even 45 minutes makes a big difference! If you were slicing into the bars and the toffee was super pliable, it may have been too soon. I’m so sorry this happened and I hope the bars changed a little when they had time to firm up a bit?
These look amazing! Could I sub coconut cream for the heavy cream?
Hi Emma, I haven’t personally tested it that way, and only because toffees tend to be finicky would I suggest sticking to heavy cream if you can!
Would it be possible to prep the base a day or two before, store in the fridge and then on the day make the toffee and bake together?
Absolutely!
What molasses are you using that 1/4 cup is only 53 grams? Generally, molasses (and similarly honey) are around 40-42 grams for 2 tablespoons.. so 1/4 cups should be over 80 grams. Which is correct?
Always use grams, please!
Hi. I love the look and sound of this recipe! Could I substitute the molasses for something more easily accessible?
Thank you
Hi K! Maple syrup or honey can also work. It won’t have as deep of a flavor, but it will still be delicious!
Hey Justine,
Where I’m from molasses is really hard to come by… Can I just leave it out or replace it? Thanks so much and merry Christmas from Germany 🙂
Hi Marlene, I am so sorry for my delay here, but maple syrup or honey can also work!
I have 2 questions:
1- is the cookie crust supposed to be wet? it was hard to line the tin with( I followed the recipe exactly)
2- when it comes out of the oven, do I expect it to be still jiggly in the center?
Thanks!
Hi Sahar – I am so sorry for my delay here! The cookie crust should look like the blog process photos, like a cookie dough! A tip for pressing the crust down is to use parchment paper or cling wrap to press it down and spread it with your hands. For your second question, the bars should be bubbling at the edges, but not jiggly. I hope they came out well!
Hi Justine! Just wanted to say these turned out amazing and I loved this recipe! Everyone I shared them with loved them.
So glad you liked them!
Hi Justine,
I made these with such high hopes. All those delicious ingredients. But I wound up with a sticky, oozing mess! I followed your directions exactly (substituting GF flour)and can’t understand what went wrong. I even tried rebaking them hoping they would eventually set. Even cooled after 15 hours they look nothing like your photos. I’m hoping they will firm up in the fridge.
Hi Heidi,
I’m devastated about this since I really put this recipe through the ringer. I’m so so sorry you had any issue with it – that’s never my intention. I think the issue may have been the flour, but as I go back to testing this week, could you let me know if you measured by cups or by weight?
Mine came out VERY gooey to the point where I do not see the two distinct layers and the bars kind of smush as I cut into them. Did I cut them too soon? Should I try refrigerating and then cutting?
They should definitely be fully cooled before cutting them! That gives both the topping and the crust time to set. I’m so sorry for my delay in my reply but I hoped they sliced better after cooling down!
This looks so good can’t wait to try it! Been following you for a while and this is the first recipe of yours I’m going to try 😊
Is there a sub for molasses? I have treacle, will that work? Or honey? Or maple syrup? Cant find molasses anywhere. Thanks!!
Hi Niv, I am so sorry for my delay! I would say maple syrup is your best bet, but molasses has that distinct, ginger-bready flavor, so I would pick some up for this if you can!
These tasted great! I think I probably did something wrong with the cookie base and then didn’t let it bake long enough, as it didn’t come out as sticky. I know in your video you said the cookie base wasn’t a crunchy type base, but should it have more texture. With mine, everything kind of blended in. You could taste the base, but it wasn’t a very strong presence. Definitely will make again just on taste along. Just want to improve on it.
Hi Jacob, I’m so sorry this happened! Do you mean it wasn’t a strong texture? I’m happy to look into improving this one!
Yes, I think somewhere along the way when I was mixing in the flour I mismeasured, so most likely that’s what happened with cookie base. I thought I had a 140 grams, but then when I put it in the pan, it wasn’t thick, then tried to add more flour and the base was still too light. So, I’ll say it was my error. Tasted great and I’ll definitely try it again, just wanted to mention it, just in case anyone ran into any issues.
These bars are absolutely delicious. Just be prepared for a fight when spreading the crust in the pan. It is VERY sticky. I found it impossible to spread with the spatula so I coated my hands in olive oil and spread it by hand. It was a frustrating process but I would say the juice is worth the squeeze on this one.
Incredible! We didn’t have fresh ginger (baker–shopper miscommunication), so we minced crystallized ginger up VERY finely and that worked pretty well. The last piece got hidden in the kitchen by a family member who didn’t want to share, which I’m counting as a rave review!
So so happy you liked them!!
These are amazing so delicious and the texture gets even better a day or two after they’re in the fridge.
I have unsalted butter and salted peanuts, so you think these would both be ok substitutions?
Hi! Unsalted butter will work (just add 1/4 teaspoon salt for every stick you sub in), peanuts might be too strong of a flavor, but if you love their flavor, I say go for it!