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!
If you love these bars, you’ll also love these Snickerdoodle Bars!
I spotted these bars while I was flipping through an issue of Taste of Home when I was at my mom’s house last month. Then I couldn’t get them out of my mind. I had actually intended to make them 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 in December, 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.
What is Dulce de Leche?
Dulce de Leche is a delicious caramel that is made from slowly cooking sweetened condensed milk. There are several ways that you can make it yourself at home (you can read more about some ways to make Dulce de Leche on this Dulce de Leche Cheesecake post), but I usually just buy it at the grocery store. You can find it in the ethnic aisle, usually by the Mexican foods. It is addictively delicious, and it is the perfect addition to these Caramel Cheesecake Bars!
How to Make Caramel Snickerdoodle Bars
CRUST: The crust is a simple cookie crust, made from butter, sugar, eggs, vanilla, flour, baking powder, and salt. You will combine your ingredients and then press them into the bottom of your baking dish. Then you’ll sprinkle the crust with a cinnamon sugar mixture. Bake this crust, and let it cool.
FILLING: The filing is simply your canned dulce de leche. I like to warm it up first so that it spreads easily.
TOPPING: To make the topping, melt white chocolate chips with cream and corn syrup. Pour this over the dulce de leche, the sprinkle then top with even more cinnamon sugar. Refrigerate the bars until they are completely set up.
More Snickerdoodle Favorites:
Snickerdoodle Pie
Peppermint Snickerdoodles
Snickerdoodle Recipe
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Caramel Snickerdoodle Bars
Ingredients
- 1 cup butter softened
- 2 cups packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 3 teaspoons cinnamon
- 2 (13.4 oz each) cans dulce de leche (not sweetened condensed milk)
- 12 oz white chocolate chips
- 1/3 cup heavy whipping cream
- 1 tablespoon light corn syrup
Instructions
- Preheat the oven to 350ºF. Line a 13×9-inch baking dish with parchment paper or foil, extended the paper over the edge by 1 inch.
- Cream together the butter and brown sugar until light and fluffy. Mix in the eggs and the vanilla.1 cup butter, 2 cups packed light brown sugar, 2 eggs, 2 teaspoons vanilla extract
- 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.2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt
- Combine the sugar and the cinnamon. Sprinkle 2 tablespoons of the cinnamon sugar mixture over the bars.1/4 cup sugar, 3 teaspoons cinnamon
- Bake until the edges are light brown, about 30 minutes. Cool completely.
- 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.2 (13.4 oz each) cans dulce de leche
- 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.12 oz white chocolate chips, 1/3 cup heavy whipping cream, 1 tablespoon light corn syrup
- Cover and refrigerate the bars until the chocolate layer has set up, at least 4 hours. Use the parchment paper to remove from the pan and cut into bars. Refrigerate any leftovers.
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!! 🙂
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
Deborah says
Hi Ursula, 1 cup of butter would be 8 oz. Hope that helps!
Nutmeg Nanny says
These are just plain dreamy! Holy yum 🙂 I can’t wait to get a mouthful!
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!
Lindsay @ Life, Love and Sugar says
Oh.my.gosh! These look amazing! Caramel and snickerdoodle in one? Sign me up! Those layers are beautiful.
Jocelyn @BruCrew Life says
Oh. My. Word! These look so crazy good!!!
Kristin says
Oooh! Drool! Your Caramel Snickerdoodle Bars look delicious!
Beautiful images.
Thank you for all that you do!
Pinned,
K-
Roxana | Roxana's Home Baking says
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!
Renee @ Awesome on $20 says
It’s nice and warm in Honolulu. Come visit and bring some of these with you!
JulieD says
I NEED these in my life!!
carrie@bakeaholicmama says
Whoa! These are brilliant! I love the layers.
Dina says
omg these look amazing!
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!
DessertForTwo says
Holy heavens! I’ve got to make these! It’s the perfect dessert-all my favorite flavors!
Averie @ Averie Cooks says
They’re gorgeous! The caramel, the layers, the flavors…mmm, I’d love a big square! Pinned
sophia says
This looks mouth watering, love the photos