Caramel Snickerdoodle Bars

  Desserts

What did I do when I couldn’t decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient.

Caramel Snickerdoodle Bars

Average Rating: 4.391304

TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
YIELD: 4 dozen.

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 teaspoons ground cinnamon
  • 2 cans (13.4 ounces each) dulce de leche
  • 12 ounces white baking chocolate, chopped
  • 1/3 cup heavy whipping cream
  • 1 tablespoon light corn syrup

Instructions

  • 1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in.
  • 2. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.
  • 3. In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack.
  • 4. Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour.
  • 5. Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.

Nutrition Facts

1 bar: 197 calories, 8g fat (5g saturated fat), 27mg cholesterol, 137mg sodium, 28g carbohydrate (23g sugars, 0 fiber), 2g protein.

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