Caramel-Gingerbread Cookie Bars

By McCarleyRHLAC

Ingredients

• For the Cookie Bars
• 3/4 c. unsalted butter, softened
• 1 c. lightly packed brown sugar
• 1 large egg
• 3 tbsp. molasses
• 2 1/4 c. all-purpose flour
• 2 1/2 tsp. ground ginger
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• Pinch of cloves
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• For the Frosting
• 1/2 c. unsalted butter, at room temperature
• 2 c. powdered sugar
• 5 tbsp. Caramel
• Sprinkles

Preparation

Step 1

Preheat oven to 350° and line a 9"-x-9" baking dish with foil along the bottom and up the sides.
Cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg and molasses and beat until well combined.
In another bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt, then add to wet ingredients and mix until smooth. Refrigerate dough for 30 minutes.
Evenly spread dough into prepared pan and bake until lightly golden, 18 to 20 minutes. Remove from oven and let cool in pan. When completely cool, remove bars from pan.
Make frosting: Beat butter until smooth. Add powdered sugar and mix until smooth, then add caramel and mix until smooth.
Spread frosting onto bars and top with sprinkles. Cut into squares and serve. Store in an airtight container up to 4 days.