Caramel Snickerdoodle Bars

A layer of dulce de leche caramel in the middle of these snickerdoodle-blondie hybrid bars makes them an extra-special sweet treat.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 389 Calories

Ingredients

• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups packed brown sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1 tablespoon light corn syrup
• 2 (13.4 ounce) cans dulce de leche
• 2 (6 ounce) packages white baking chocolate, chopped
• 0.33333334326744 cup heavy whipping cream
• 2.5 cups all-purpose flour
• 0.25 cup white sugar
• 2 eggs (such as Eggland's Best®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.

Step 2

Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.

Step 3

Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.

Step 4

Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.

Step 5

Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.

Step 6

Spread dulce de leche over cooled crust.

Step 7

Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.

Step 8

Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.

Step 9

Lift out of the baking pan using the parchment paper ends. Cut into bars.