Caramel-Gingerbread Cookie Bars

Step 1

Preheat

Step 2

oven to 350° and line a 9"-x-9" baking dish with foil along the bottom and up

Step 3

the sides.Cream

Step 4

butter and sugar until light and fluffy, 3 to 4 minutes. Add

Step 5

egg and molasses and beat until well combined. In

Step 6

another bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt, then add to wet

Step 7

ingredients and mix until smooth. Refrigerate dough for 30 minutes. Evenly

Step 8

spread dough into prepared pan and bake until lightly golden, 18 to 20 minutes. Remove

Step 9

from oven and let cool in pan. When completely cool, remove bars from pan. Make

Step 10

frosting: Beat butter until smooth. Add powdered sugar and mix until smooth,

Step 11

then add caramel and mix until smooth. Spread

Step 12

frosting onto bars and top with sprinkles. Cut into squares and serve. Store in an airtight

Step 13

container up to 4 days.