GINGERSNAP FUDGE BARS
These insanely fudgy Gingersnap Fudge bars combine a homemade gingersnap cookie base with a rich, chocolatey fudge layer.
Provided by anniesnomsblog
Categories Bar Cookie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 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, baking soda 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.
Nutrition Facts : Calories 339.9, Fat 11.7, SaturatedFat 7, Cholesterol 37.6, Sodium 187.9, Carbohydrate 55.9, Fiber 1.4, Sugar 41.7, Protein 5.7
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