Gingersnap Fudge Bars

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/4 cup plus 2tbsp unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon honey
• 1 cup plain flour
• 1/2 cup bread flour
• 1 tablespoon cornflour
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 teaspoon baking soda
• 1 pinch salt
• 14 ounces condensed milk
• 1 cup dark chocolate chips
• 1 teaspoon vanilla extract
• 1 pinch salt

Recipe

• 1 preheat the oven to 350f and grease and line an 8x8 inch square pan.
• 2 place butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
• 3 add in the egg and vanilla extract, scraping down sides as necessary and mix on med-high until well incorporated.
• 4 add in the honey and mix briefly until combined.
• 5 place flours, spices, baking soda and salt into a medium sized bowl and stir to combine.
• 6 tip the flour mix into the egg mixture and mix on low until you have a soft dough.
• 7 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.
• 8 place the base in the oven for 10 minutes, it will be slightly puffy and ever so slightly coloured around the edges when ready.
• 9 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.
• 10 leave to one side until the base is done baking.
• 11 once baked, pour the fudge filling all over and smooth until level with a spoon/spatula.
• 12 crumble the remaining 1/4 of cookie dough over the fudge filling - it's not meant to entirely cover it, so gaps are fine!
• 13 place in the oven for 15-20 (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.
• 14 leave to cool completely in the pan, before slicing into 9-12 bars.
• 15 bars will keep in an airtight container, at room temperature for 5 days.