What did I do when I couldn't decide between two of my favorite desserts? Combined them! This snickerdoodle-blondie hybrid is even better with my other favorite ingredient: caramel. Great treats that everyone will love. Refrigerate leftovers.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
389 Calories
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.
Ingredients
1 cup butter, softened
2 teaspoons vanilla extract
2 cups packed brown sugar
2 ½ cups all-purpose flour
1 teaspoon salt
¼ cup white sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 tablespoon light corn syrup
⅓ cup heavy whipping cream
2 (13.4 ounce) cans dulce de leche
2 eggs (such as Eggland's Best®)
2 (6 ounce) packages white baking chocolate, chopped