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A soft, brown sugar blondie is topped with lots of dulce de leche, white chocolate, and of course, plenty of cinnamon-sugar in these Caramel Snickerdoodle Bars!


Caramel Snickerdoodle Bars on Taste and Tell

I have officially hit that point in the winter where I can only think of springtime and sunshine. I am not a winter person, I much prefer the summer, but I can see the excitement in that first snowfall or the magic of a white Christmas. But it’s usually sometime in January that I just have had enough. I was driving down the road yesterday, looking out at all of the bare trees, the crusty, brown snow that covers the ground everywhere you go, and the kids all bundled up as they were getting home from school. And all I wanted was Spring.

Well, I live in Utah, which means I still have months of this weather left. The only thing I could do to console myself was to dream of a tropical vacation, and then make up a batch of these Caramel Snickerdoodle Bars. (I know, I know – they are totally contradicting! ;))

Recipe for Caramel Snickerdoodle Bars on Taste and Tell

I actually spotted these bars while I was flipping through an issue of Taste of Home when I was at my mom’s house last month. I couldn’t get them out of my mind. I had actually intended to make them last month for the 24 Days of Christmas, but I ended up with too many ideas, and these got pushed aside.

I’m kind of glad, though, because there were so many sweet recipes posted across the web last month, and these really do deserve a chance to shine on their own. Two things I love – snickerdoodles and caramel – combined into a rich and decadent bar. These are cut pretty small, though, for a good reason. They are very sweet, so a little goes a long way.

If you can’t find me, I’ll be hiding out, eating Caramel Snickerdoodle Bars and waiting for Springtime!

Caramel Snickerdoodle Bars recipe Taste and Tell blog

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Caramel Snickerdoodle Bars
 
Prep time
Cook time
Total time
 
A soft, brown sugar blondie is topped with lots of dulce de leche, white chocolate, and of course, plenty of cinnamon-sugar in these Caramel Snickerdoodle Bars!
Serves: 4 dozen bars
Ingredients
  • 1 cup butter, softened
  • 2 cups packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup sugar
  • 3 teaspoons cinnamon
  • 2 cans (13.4 oz each) dulce de leche (not sweetened condensed milk)
  • 12 oz white chocolate chips
  • ⅓ cup heavy whipping cream
  • 1 tablespoon light corn syrup
Instructions
  1. Preheat the oven to 350F. Line a 13x9-inch baking dish with parchment paper or foil, extended the paper over the edge by 1 inch.
  2. Cream together the butter and brown sugar until light and fluffy. Mix in the eggs and the vanilla.
  3. Combine the flour, baking powder and salt, then add into the creamed mixture. Mix just until combined. Pat into the bottom of the prepared baking dish.
  4. Combine the sugar and the cinnamon. Sprinkle 2 tablespoons of the cinnamon sugar mixture over the bars.
  5. Bake until the edges are light brown, about 30 minutes. Cool completely.
  6. Open the dulce de leche and place in a microwave safe bowl. Microwave on high for 30-60 seconds, or until it is an easy consistency to spread. Spread evenly over the top of the cooled bars.
  7. In a small saucepan, combine the white chocolate chips, cream and corn syrup. Stir frequently until smooth. Let cool slightly, then carefully and evenly pour over the dulce de leche. Sprinkle the remaining cinnamon sugar evenly over the top.
  8. Cover and refrigerate the bars until the chocolate layer has set up, at least 1 hour. Use the parchment paper to remove from the pan and cut into bars. Refrigerate any leftovers.
Notes
very slightly adapted from Taste of Home

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Around the Web:
Snickerdoodle Cake from Sweet Treats and More
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42 Responses to Caramel Snickerdoodle Bars

  1. OH. MY. The layers in these look increeeeedible!!

  2. I freaking love these bars! They look fabulous!

  3. Mercedes says:

    Oh those layers look incredible! What a fun twist on a classic cookie!

  4. Yummy, these look fabulous!

  5. Joanne says:

    A BIG wow to these. I will most certainly be cuddling up with these in the near future!

  6. Jaclyn says:

    These look amazing and perfect!

  7. Chels R. says:

    Blondies are my favorite type of brownie and this is screaming my name right now! So perfect and delicious looking. And I’m right there with you. I’m tired of looking at empty trees and matted grass. Bring on the flowers.

  8. I like need 5 of these right now! Yum!

  9. rachel says:

    Good grief woman! Those look and sound absolutely amazing, and I’m not even a big blondies fan, but I’m with Sommer! I’ll take 5 ;-)

  10. Gorgeous, those layers are perfect!

  11. I’m so with you on needing spring to get here soon. But I’d happily take a batch of these to console me in the meantime! ;)

  12. These look incredibly rich and delicious. Kudos to you for having the patience to hold off posting this amazing recipe! It is true, in the blog world sweet recipes can get lost in the blog abyss amongst the millions of recipes being posted during the holidays.

  13. Oh my goodness these look spectacular! So many great layers

  14. Holy moly, these look DIVINE! Can’t wait to try making them :)

  15. sophia says:

    This looks mouth watering, love the photos

  16. They’re gorgeous! The caramel, the layers, the flavors…mmm, I’d love a big square! Pinned

  17. Holy heavens! I’ve got to make these! It’s the perfect dessert-all my favorite flavors!

  18. Kate says:

    It would be so nice if people would write recipes for people WITHOUT MICROWAVE OVENS. Not everyone has one, wants one, uses one; but almost all recipes today only have microwave instructions. Also, I’ve never seen a can of “Dulce -de -Leche”; how about a brand name so I can try to find it where I live?

    • Deborah says:

      Hi Kate,

      This could easily be adapted for the stove top instead of the microwave. You just want to heat up the dulce de leche in a pan over medium heat until it’s easy to spread. You can usually find dulce de leche on the ethnic aisle in your grocery store. It is usually with the Mexican items. I can always find the Nestle brand that looks like this – http://www.walmart.com/ip/LA-Lechera-Flavored-Dipping-Sauce-Dulce-De-Leche-Thick-Caramel-13.4-Oz/10804329, but I know there are other brands, too. Just make sure you get the dulce de leche, not the sweetened condensed milk. The cans look somewhat similar, so it’s easy to grab the wrong one. If you can’t find it, it’s pretty easy to make from sweetened condensed milk, but it does take some time. Just google a recipe for making your own, and you’ll easily be able to find one.

      Hope this helps!

  19. Dina says:

    omg these look amazing!

  20. Whoa! These are brilliant! I love the layers.

  21. JulieD says:

    I NEED these in my life!!

  22. It’s nice and warm in Honolulu. Come visit and bring some of these with you!

  23. I would love to have a pan of this bars and enjoy them on a sunny beach far away from these low temperatures.
    They look amazing Deborah!

  24. Kristin says:

    Oooh! Drool! Your Caramel Snickerdoodle Bars look delicious!
    Beautiful images.
    Thank you for all that you do!
    Pinned,
    K-

  25. Oh. My. Word! These look so crazy good!!!

  26. Oh.my.gosh! These look amazing! Caramel and snickerdoodle in one? Sign me up! Those layers are beautiful.

  27. Birte says:

    Those look delicious!
    I just have that light corn syrup issue…
    Not sure how I can substitute it. Living in Sweden I don’t know of a similar product. We have different kind of syrup, based on sugar. I even buy agave syrup and maple.

    • Deborah says:

      Hi Birte,

      I’m guessing that you could probably just leave the corn syrup out. The top layer might not set up as stiff as if you had it, but my guess is that it would be fine!

  28. Nutmeg Nanny says:

    These are just plain dreamy! Holy yum :) I can’t wait to get a mouthful!

  29. Ursula Hurley says:

    Deborah, I live in Ireland and some of your measurements are confusing. I know a stick of butter = 4ozs but this recipe calls for 1 cup of butter, what weight would that be, please. I have cup measures for dried ingredients, such as flour, etc., but what weight would butter equal. Thank you in anticipation of a reply.
    Sincerely, Ursula

  30. kelly orama says:

    Hi Deborah I just made two trays of the Caramel Snickerdoodles How long should I keep them chilled before slicing? Also should i serve the room temperature

    • Deborah says:

      You’ll want to chill them long enough for the top layer to set up. I stored them in the refrigerator. They are best at room temperature, but I’ll totally admit to eating them straight out of the fridge, too!! :)

  31. Susan Tuma says:

    LOVE these – I made them after seeing them in Taste of Home – but I love your adaptation of placing the dulce de leche in the microwave – that will make it much easier to spread! These are very dangerous to have in your home – I will say that – too YUMMY!

  32. Sheena says:

    Made these snickerdoodle bars as I love snickerdoodle cookies.
    The only thing was that the dulcd de leche is so runny,it has all come out of the filling.Is there a brand that you use??That is not so runny???By the way,I took these to work and everybody loved them,runny filling or not!!

  33. Leanna says:

    I was planning to send these to a friend and is it possible to send in the mail??

    • Deborah says:

      I don’t think these would travel well by mail. I stored mine in the refrigerator, so I’d be afraid they would make a mess if you shipped them.

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