“These insanely fudgy Gingersnap Fudge bars combine a homemade gingersnap cookie base with a rich, chocolatey fudge layer.”

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a