Caramel Snickerdoodle Bars
Description
A layer of dulce de leche caramel in the middle of these snickerdoodle-blondie hybrid bars makes them an extra-special sweet treat.
Ingredients
•
2 cups packed brown sugar
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1 cup butter, softened
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2 eggs (such as Eggland's Best®)
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2 teaspoons vanilla extract
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2 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1/4 cup white sugar
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1 tablespoon ground cinnamon
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2 (13 2/5 ounce) cans dulce de leche
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2 (6 ounce) packages white baking chocolate, chopped
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1/3 cup heavy whipping cream
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1 tablespoon light corn syrup
Directions
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.
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.
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.
4
Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
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.
6
Spread dulce de leche over cooled crust.
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.
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.
9
Lift out of the baking pan using the parchment paper ends. Cut into bars.