Why You’ll Love Four Roses White Chocolate Bourbon Gingerbread Bars Recipe

You’ll love this recipe because it hits several sweet spots:

It pairs the classic warmth of gingerbread spices (ginger, cinnamon, nutmeg, allspice) with the sweeter, mellow notes of white chocolate.
The addition of bourbon introduces a subtle depth of flavor that lifts the bars beyond the ordinary.
It’s relatively easy and quick to make—minimal fuss, so you can focus on the fun of baking rather than complicated technique.
The result is festive, comforting, and makes a wonderful addition to a holiday treat box or a cozy dessert gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
dark brown sugar (light brown will also work, but dark brown adds more flavor)
salt
allspice
nutmeg
ground ginger
cinnamon
baking soda
unsalted butter, melted and slightly cooled
molasses
vanilla extract
egg
good‑quality bourbon
white chocolate (chips or chopped)
powdered sugar for dusting

Directions

Preheat your oven to 350 °F (≈175 °C). Grease a 9×13‑inch baking pan (or line it with parchment for easy removal).
In a large bowl, whisk together the flour, brown sugar, salt, allspice, nutmeg, ginger, cinnamon, and baking soda until well combined.
In a separate bowl, mix the melted butter and egg until smooth. Then stir in the molasses, vanilla extract, and the bourbon.
Pour the wet ingredients into the dry ingredients and stir until fully combined. Then fold in (or sprinkle) the chopped white chocolate.
Spread the batter evenly into the prepared baking pan. Bake for about 20‑22 minutes, until the bars are puffed and the center is just set.
Remove from the oven and immediately dust lightly with powdered sugar. Let the bars cool in the pan. Once cooled, cut into squares and dust again with powdered sugar before serving.

Servings and timing

Servings: About 12 squares
Prep time: ~5 minutes
Cook time: ~20 minutes
Total time: ~25 minutes

Variations

Nutty twist: Add ½ cup chopped pecans or walnuts into the batter for extra texture and flavor.
Dark chocolate version: Swap the white chocolate for chopped dark chocolate or chocolate chips for a richer bar.
Spice adjustment: Increase the ginger or cinnamon for a bolder spice profile; reduce if you prefer milder.
Alcohol‑free version: Omit the bourbon and replace with an equal amount of strong brewed coffee or espresso for depth without alcohol.
Glazed finish: After cooling, drizzle a simple icing of powdered sugar and milk (or cream) over the top for extra sweetness and presentation.

Storage/Reheating

Store these bars in an airtight container at room temperature for up to 3 days.
For longer storage, you can refrigerate for up to 5 days (though bring to room temperature before serving for best texture).
To refresh the bars before serving, heat briefly in a pre‑warmed oven (about 300 °F / 150 °C) for 5 minutes, or microwave one square for about 10‑15 seconds until slightly warm.
If you’ve glazed or dusted with powdered sugar, refreshing might cause some melting of the sugar so it will appear more melt‑in‑your‑mouth and less crisp on top.

FAQs

What type of bourbon should I use?

Use a bourbon you would be comfortable sipping on its own. Since the flavor comes through in the bars, choose a good‑quality brand that you like.

Can I use light brown sugar instead of dark brown sugar?

Yes — light brown sugar will work, but dark brown sugar has more molasses content and gives a richer flavor and deeper color, which is well‑suited to gingerbread.

Can I make this recipe gluten‑free?

You can experiment by substituting a gluten‑free all‑purpose flour blend that’s one‑to‑one for regular flour. Be sure to check that any additives or the white chocolate you use are certified gluten‑free.

Can I omit the bourbon entirely?

Yes — if you prefer a non‑alcoholic version, you can omit the bourbon and substitute with something like strong brewed coffee (for flavor depth) or simply increase the vanilla extract slightly.

Will the white chocolate melt into the batter?

Some will melt during baking, giving pockets of creamy white chocolate texture within the bar, which is desirable. Chopping the white chocolate into chunks helps create distinct pockets of flavor and texture.

How thick will the bars be in a 9×13 pan?

With the given measurements, the bars will be moderately thick (about ½‑inch to ¾‑inch high). If you want thicker bars, you could bake in a smaller pan, but you may need to increase baking time slightly.

Can I freeze these bars?

Yes, you can freeze the cooled, cut bars in a freezer‑safe container or bag for up to 2‑3 months. Thaw at room temperature before serving.

Will the texture change after chilling or refrigerating?

Yes — the bars will firm up when chilled, and the white chocolate may become more solidified. Let them come to room temperature or warm slightly to restore the softer texture.

Can I use another chocolate instead of white chocolate?

Absolutely — you can use milk chocolate or dark chocolate instead of white chocolate for a different flavor profile. Keep in mind the flavor balance (white chocolate is sweeter and mellow).

What is the best way to cut the bars cleanly?

Ensure the bars are fully cooled before cutting to avoid crumbling. For clean edges, you can line the pan with parchment that overhangs before baking, then lift the whole slab out and cut on a cutting board with a sharp knife.

Conclusion

This recipe for White Chocolate Bourbon Gingerbread Bars brings together cozy holiday spice, rich chocolate, and a touch of bourbon to create a dessert that’s both simple to make and impressive to serve. With minimal prep, just one bowl for the dry ingredients and one for the wet, you’ll have a treat that feels special yet approachable. Whether you’re baking for festive gatherings, gift boxes, or just warming up with a coffee break snack, these bars deliver big on flavor and mood.