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Caramel Snickerdoodle Bars
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
135 minutes
Dulce de leche-infused snickerdoodle-blondie bars for an irresistibly sweet indulgence.
Ingredients:
  • 2 cups packed brown sugar
  • 1 cup butter, softened
  • 2 eggs (such as Eggland's Best®)
  • 2 teaspoons vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 (13.4 ounce) cans dulce de leche
  • 2 (6 ounce) packages white baking chocolate, chopped
  • 0.33333334326744 cup heavy whipping cream
  • 1 tablespoon light corn syrup
Instructions:
  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing for a 1-inch overhang on each side.
  • In a large bowl, cream together brown sugar and butter until fluffy using an electric mixer. Mix in eggs and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the flour mixture into the creamed butter mixture until the batter is well combined. Spread the batter evenly in the lined baking pan.
  • Combine white sugar and cinnamon in a small bowl. Then, sprinkle 2 tablespoons of the cinnamon sugar over the batter.
  • Bake in the preheated oven until edges are lightly browned, for 25 to 30 minutes. Then, let it cool completely on a wire rack for about 15 minutes.
  • Evenly coat the cooled crust with dulce de leche.
  • In a small saucepan, melt white chocolate with heavy cream and light corn syrup over low heat until smooth, stirring constantly, about 5 minutes. Allow the mixture to cool slightly for another 5 minutes before using.
  • Smooth the white chocolate mixture evenly over the dulce de leche, and then generously sprinkle the remaining cinnamon sugar on top. Cover the baking pan and chill in the refrigerator until firm, approximately 1 hour.
  • Using the parchment paper ends, easily lift the bars out of the baking pan and carefully cut them into even pieces.

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