Categories: Dessert

Ingredients

• 1 cup dark brown sugar
• 2/3 cup evaporated milk
• 1/2 cup light corn syrup
• 1/2 cup molasses
• 1/4 cup all-purpose flour
• 4 tsp apple pie spice
• 1 tbsp. ground ginger
• 2 tsp vanilla extract
• 1 tsp kosher salt
• 4 cups white chocolate chips
• 1/4 cup crushed gingersnap cookies

Directions

1. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.

2. In a large saucepan, whisk together brown sugar, evaporated milk, corn syrup, molasses, flour, pie spice, ginger, vanilla and salt. Cook over medium heat, stirring frequently, until mixture is well combine and registers 210 on a candy thermometer, about 30 minutes.

3. Remove from heat; stir in white chocolate chips until melted. Spread into prepared pan. Sprinkle with crushed cookies. Refrigerate until firm and set, about 2 hours.

4. Using excess parchment as handles, remove from pan, and cut into squares. Store in an airtight container for up to 1 week.

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