Description
These insanely fudgy bars combine a homemade gingersnap cookie base with a rich, chocolaty fudge layer.
Ingredients
- FOR THE COOKIE DOUGH:
- ¾ sticks Unsalted Butter, At Room Temperature
- ¾ cups Light Brown Sugar
- 1 Large Egg
- ½ teaspoons Vanilla Extract
- 1 Tablespoon Runny Honey
- 1 cup All-purpose Flour
- ½ cups Bread Flour
- 1 Tablespoon Cornstarch
- 2-½ teaspoons Ground Ginger
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Allspice
- 1 teaspoon Baking Soda
- 1 pinch Salt
- FOR THE FUDGE FILLING:
- 14 ounces, weight Canned Sweetened Condensed Milk
- 1 cup Dark Chocolate Chips
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Preparation
Preheat the oven to 350 F and grease and line an 8×8 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 minutes on medium-high speed. Add the egg and vanilla extract, scraping down sides of bowl as necessary and mix on medium-high until well incorporated. Add the honey and mix briefly until combined.
Place flours, cornstarch, 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. Remove from heat and leave to one side until the base is done baking.
Once baked, remove the base from the oven. Pour the fudge filling all over the base and smooth until level using 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 minutes (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 when done. Remove from oven.
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.
