Line a baking pan with parchment paper. I used an 8"x8" square pan.

Combine dark brown sugar, molasses, heavy cream, spices, and white chocolate chips in a medium saucepan over medium-low heat. Stir to combine and until thoroughly melted and smooth.

Remove from heat and stir in crushed gingersnap cookies, reserving some for topping.

Pour into baking pan and use the back of a spoon or spatula to spread out evenly. Top with remaining gingersnap cookies.

Refrigerate to chill, cut into squares, and enjoy!