There’s no better way to celebrate the holiday season than baking as much dessert as humanly possible. These chewy gingerbread caramel cream cheese bars are both easy to make and a great way to spread some Christmas cheer. Oh, and did I mention the cream cheese frosting has eggnog in it? Follow the recipe below to be the shining star of your next holiday cookie swap. And don’t forget to store in the fridge so the bars stay fresh (if you don’t eat them all at once, of course).
Gingerbread Caramel Bars
- Prep Time:1 hour
- Cook Time:30 minutes
- Total Time:1 hour 30 minutes
- Servings:18 bars
- 1 refrigerated gingerbread cookie dough sheet
- 4 oz cream cheese
- 1 tablespoon eggnog
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 1/4 cup powdered sugar
- 2 tablespoon softened butter
- 8 oz soft caramels
- 2 tablespoon heavy cream
- Sprinkles, for garnish
Preheat the oven to 350ºF. Press the gingerbread cookie dough sheet evenly into a greased 9×9 inch baking pan.
Unwrap the caramels and place them in a microwave-safe bowl. Add in the heavy cream.
Microwave the caramel at 30 seconds and then stir. Repeat this step until your caramel is nice and melted.
Pour the caramel over the gingerbread cookie dough and spread evenly across.
Bake for about 15-20 minutes. The caramel should still be slightly runny everywhere except at the outer edges. Set aside to cool.
While the cookie caramel layer is cooling, it is time to prep the eggnog cream cheese frosting. Mix together the cream cheese, powdered sugar, butter, eggnog, cinnamon, and vanilla extract.
Set in the fridge for about 10 minutes once mixed.
Evenly spread the cream cheese frosting over the cooled cookie tray. Adorn with sprinkles and Christmas spirit.
Cut up into bars and serve. Make sure to set some aside for Santa, if they last that long.