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5 from 2 votes

Brazilian-Style Gingerbread Cookie Bars

Brazilian-Style Gingerbread Cookie Bars (barrinhas de pão de mel) are gooey cookie-based gingerbread bars filled with a thin layer of dulce de leche topped with chocolate ganache. 
Course:Dessert
Cuisine:Brazilian
Keywords:chocolate ganache, cookie bars, cookie sandwich, dulce de leche, gingerbread
Prep Time 30 minutes
Cook Time 20 minutes
40 minutes
Total Time 50 minutes
Servings 12
Calories491 kcal
Author Denise Browning

Ingredients

  • 1/2 cup unsalted butter (or 1 stick)
  • 1/2 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 1/2 tsp pure vanilla extract, divided
  • 2 tsp baking soda
  • 20 chewy/soft caramels
  • 1 can NESTLÉ® LA LECHERA® Sweetened Condensed Milk (14 oz)
  • 1 cup semi-sweet chocolate chips

Instructions

  • Start by preheating oven to 350 degrees F. Spray a 8 x 8-inch baking pan with no-stick spray, line with parchment paper, and set aside.
  • Prepare the cookie dough: using a stand mixer with a paddle attachment, combine butter and sugars, mixing just until creamy.
  • Add molasses, egg, flour, spices, 1 tsp vanilla, and baking soda. Beat the mixture on medium speed until homogeneous.
  • Spread half of the batter in an even layer in the prepared pan, using your hands if necessary; reserve. 
  • Meanwhile prepare the dulce de leche filling. In a medium microwave safe bowl, melt caramel until mostly smooth.
  • Stir in 1/2 cup of sweetened condensed milk until obtaining a homogeneous mixture. Pour dulce de leche filling on top of the cookie batter, spreading gently in an even layer. 
  • Then, drop flattened pieces of the remaining cookie batter on top of the filling until they mostly cover the dulce de leche filling.
  • Bake for about 20-23 minutes, transfer pan to a rack, and let cool for 10-15 minutes before topping with chocolate ganache.
  • While cooling, make the ganache. Mix remaining sweetened condensed milk with chocolate chips in another microwave safe bowl and heat for about 90 seconds. 
  • Stir in until chocolate is melted and ganache is smooth and has thickened. Mix in 1/2 teaspoon of vanilla and spread over the baked cookie batter.
  • Let set in the refrigerator for at least 30-50 minutes, cut into squares, and decorate as desired. Enjoy with a cup of hot chocolate!

Recipe Notes

  • Store these Gingerbread Cookie Bars in a clean airtight container for up to 3-4 days, either at room temp or in the refrigerator.
  • Love Gingerbread? Try its cousin, pao de mel .

Nutrition

Calories: 491kcal | Carbohydrates: 76g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 306mg | Potassium: 415mg | Fiber: 2g | Sugar: 55g | Vitamin A: 360IU | Vitamin C: 0.8mg | Calcium: 162mg | Iron: 2.6mg
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