Go Back
Caramel Snickerdoodle Bar on parchment paper.
Print

Caramel Snickerdoodle Bars

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
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 50 minutes
Servings 48 bars
Calories 278kcal
Author Deborah Harroun

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 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.
    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.

Video

Notes

very slightly adapted from Taste of Home
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

Serving: 1bar | Calories: 278kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 130mg | Fiber: 2g | Sugar: 34g