• Preheat oven to 350 F. Line an 8 inch square baking pan with parchment, leaving an overhang on two sides for lifting, and lightly grease the pan.

For the Gingerbread Base:

• Whisk the melted butter, dark brown sugar, and molasses in a mixing bowl until smooth. Whisk in the egg and vanilla extract until combined.
• In a separate bowl, whisk together the all purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and fine salt.
• Add the dry ingredients to the wet ingredients and fold gently just until no dry streaks remain. Spread the gingerbread batter evenly in the prepared pan.

For the Date-Toffee Pockets:

• Combine the chopped dates, water, and the 1/2 teaspoon baking soda in a small saucepan. Bring to a simmer over medium heat and cook for about 5 minutes, stirring and mashing, until the dates are very soft.
• Stir in the granulated sugar, 3 tablespoons butter, heavy cream, and 1/4 teaspoon fine salt. Simmer, stirring often, for 1 to 2 minutes, until the mixture is glossy and thick enough to just hold a soft line when you drag a spoon through it. Remove from heat and stir in the vanilla and rum or brandy, if using.
• Dollop the warm date toffee evenly over the gingerbread batter and gently swirl with a knife or spatula, taking care not to overmix the layers.
• Sprinkle the demerara sugar evenly over the top.
• Bake at 350 F for 25 to 32 minutes, until the edges are set and just beginning to pull away from the sides of the pan and the center is set with a slight spring when gently tapped.
• Cool completely in the pan on a rack. Use the parchment sling to lift the slab out of the pan and transfer to a cutting board. Cut into 16 bars to serve.

Quick Toffee Sauce:

• Melt butter. Stir in brown sugar and salt. Add cream, simmer 1-2 minutes until glossy. Remove from heat.
• Stir in vanilla.