Ingredients
Crust
- 1/2 cup salted butter, softened (113 grams)
- 1 tablespoon freshly grated ginger (10 grams)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/3 cup granulated sugar (67 grams)
- 1/3 cup packed dark brown sugar (70 grams)
- 1/4 cup molasses (53 grams)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 cup all-purpose flour (140 grams)
Toffee Filling
- 2/3 cup salted butter (154 grams)
- 1/3 cup plus 1 tablespoon granulated sugar (75 grams)
- 3/4 cup plus 1 tablespoon dark brown sugar (165 grams)
- 3 tablespoons honey (64 grams)
- 1 teaspoon Diamond Crystal kosher salt
- 6 tablespoons heavy cream (90 grams)
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups chopped Medjool dates (220 grams)
- 2 cups chopped pecans (227 grams)
- 1/2 teaspoon flaky salt (such as Maldon), for finishing
Instructions
- Preheat Oven: Position a rack in the center of your oven and preheat to 350°F if using the convection setting, or 375°F for a standard oven to ensure even baking.
- Prepare Crust Mixture: In a large bowl, combine softened butter, freshly grated ginger, ground ginger, cinnamon, granulated sugar, dark brown sugar, and molasses. Using a hand mixer on medium-high speed, beat for 2-3 minutes until well incorporated and fluffy.
- Add Remaining Crust Ingredients: To the mixture, add egg yolk, vanilla extract, and kosher salt. Beat again for 1-2 minutes until the batter lightens in color. Gently fold in the all-purpose flour using a spatula or mixer on low until just combined.
- Prepare Baking Pan: Line a 9×9-inch baking pan with parchment paper. Press the crust dough evenly into the pan, smoothing it to the edges. Pierce the crust a few times with a fork to prevent bubbling. Place the pan in a cool spot while preparing the filling.
- Make Toffee Filling: In a medium saucepan over medium heat, combine butter, granulated sugar, dark brown sugar, honey, and kosher salt. Bring the mixture to a low boil and allow it to bubble gently for 3-4 minutes, watching carefully to avoid burning. Remove from heat just before it reaches 300°F if using a candy thermometer.
- Finish Toffee Mixture: Immediately stir in heavy cream, ground cinnamon, chopped dates, and chopped pecans until thoroughly combined into a sticky toffee mixture.
- Assemble Bars: Pour the toffee filling evenly over the prepared cookie crust in the baking pan, spreading gently if needed.
- Bake: Place the pan in the oven and bake for 25-30 minutes. The bars should be golden brown and bubbling at the edges when done.
- Optional Salting: If desired, sprinkle flaky salt over the hot bars immediately after removing them from the oven. This enhances the flavor and texture contrast.
- Cool and Slice: Allow the bars to cool completely in the pan to set properly. Once cooled, slice into 16 squares and serve.
Notes
- Using fresh grated ginger adds a bright, intense ginger flavor complementing the ground spices.
- Make sure not to overbake the bars; they should be golden and bubbly but not burnt.
- Flaky salt is optional but highly recommended to enhance the sweet and spiced flavors.
- For easier slicing, chill the bars in the refrigerator after cooling completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
