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–+ servings

Sticky Ginger Bars

4.84 | 6 reviews
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.
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 16 squares

Equipment

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 

  1. Position a rack in the center of the oven and preheat to 350°F convection (375°F standard).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Pour this toffee mixture over the cookie crust.
  9. Bake the bars for 25-30 minutes in the oven. They'll look golden and bubbling at the edges when they are finished.
  10. If you feel called to, sprinkle the bars with flaky salt. This is the stage where the salt will stick.
  11. 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.
Serving: 1 barCalories: 404kcalCarbohydrates: 45gProtein: 3gFat: 25g