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Snickerdoodle White Chocolate-Caramel Bars
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Decadent three-layer snickerdoodle bars with irresistible caramel topping.
Ingredients:
  • 2 pouches (17.9 oz) Betty Crocker™ Snickerdoodle Cookie Mix
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 cup butter, melted
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup white vanilla baking chips, melted
  • 1 bag (11 oz) caramels, unwrapped
  • 1/3 cup heavy whipping cream
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray.
  • In a large bowl, mix together cookie mixes, 1 packet of cinnamon-sugar mixture (from cookie mix), flour, melted butter, and eggs until well combined. Transfer the mixture to the pan and save the other packet for later use.
  • Bake for 30 to 35 minutes until edges are golden and center is set. Cool completely for about 1 hour or refrigerate for 30 minutes.
  • Whip 1/2 cup whipping cream in a small bowl with an electric mixer on high speed until soft peaks form; set aside.
  • In a medium bowl, use an electric mixer to blend cream cheese, sugar, and vanilla into a light and smooth mixture for about 2 minutes. Add melted chips and stir until well combined. Gently fold in whipped cream in 2 additions until smooth. Spread the mixture on bars and refrigerate for 30 minutes.
  • In a 1-quart saucepan, gently heat the Caramel Topping ingredients for about 10 minutes until they are melted and smooth. Pour the caramel over the bars, then refrigerate for 30 minutes before cutting into 6 rows by 4 rows.

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