How to Make Caramel Snickerdoodle Bars - A Step-by-Step Guide

There's something irresistible about the combination of caramel and cinnamon. The warm, comforting flavor of cinnamon pairs perfectly with the sweet, buttery richness of caramel. What if you could enjoy these two flavors in a delicious, easy-to-make dessert? Enter: Caramel Snickerdoodle Bars. These bars take the classic snickerdoodle cookie to a whole new level, with a gooey layer of caramel running through the center. They're the perfect treat to satisfy your sweet tooth and impress your fri...

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Ingredients

  • 2 cups packed brown sugar
  • 1 cup butter, softened
  • 2 eggs (such as Eggland's Best®)
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup white sugar
  • 1 tablespoon ground cinnamon
  • 2 (13.4 ounce) cans dulce de leche
  • 2 (6 ounce) packages white baking chocolate, chopped
  • ⅓ cup heavy whipping cream
  • 1 tablespoon light corn syrup

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 20 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 24
  • Yield: 1 9x13-inch pan

  • 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.
  • Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
  • 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.
  • Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
  • 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.
  • Spread dulce de leche over cooled crust.
  • 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.
  • 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.
  • Lift out of the baking pan using the parchment paper ends. Cut into bars.
  • Nutrition

    389 cal.

    • Total Fat: 16g
    • Saturated Fat: 9g
    • Cholesterol: 47mg
    • Sodium: 283mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 1g
    • Total Sugars: 43g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 78mg
    • Iron: 1mg
    • Potassium: 91mg