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!
Course Dessert
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 4dozen bars
Calories 278kcal
Author Deborah Harroun
Ingredients
1cupbuttersoftened
2cupspacked light brown sugar
2eggs
2teaspoonsvanilla extract
2 1/2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonsalt
1/4cupsugar
3teaspoonscinnamon
2cans13.4 oz each dulce de leche (not sweetened condensed milk)
12ozwhite chocolate chips
1/3cupheavy whipping cream
1tablespoonlight corn syrup
Instructions
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.
Cream together the butter and brown sugar until light and fluffy. Mix in the eggs and the vanilla.
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.
Combine the sugar and the cinnamon. Sprinkle 2 tablespoons of the cinnamon sugar mixture over the bars.
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.
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.
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.