Caramel Snickerdoodle Bars
With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans. But oh my goodness, how they’re worth it.
Earlier this summer, a new Sam’s Club opened not far from our house. I have this love/hate relationship with Sam’s – somehow I’m convinced every time I go that I need 2 jumbo containers of pretzels, 48 jalapeño poppers, 3 pounds of buffalo tenders, a giant container of hummus, and 96 taquitos {I don’t even like taquitos}.
I’m also drawn to the book and magazine aisle. The absolute very last thing I need is another cooking magazine, but when the Fall Taste of Home Slow Cooker issue beckoned me from an end cap I was powerless to resist.
I spotted these caramel snickerdoodle bars in the back of the issue, and I was just as powerless to resist them.
You’ll want to cut these bars into very small squares – they are super sweet. Even for me, a little goes a {very} long way. These are the perfect treat to take to a church or work function – somewhere where you can grab a small bite and allow other people to gobble up the rest.
Or eat ’em all yourself, I won’t judge.
If you’re not familiar with dulce de leche, you can find it in the baking aisle or in the international foods aisle of your local grocery store.
- 1 cup butter, softened
- 2 cups packed light brown sugar
- 2 large 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 ounce each) dulce de leche
- 12 ounces white baking chocolate, chopped
- ⅓ cup heavy whipping cream
- 1 tablespoon light corn syrup
- Preheat oven to 350. Line a 9x13 pan with parchment paper or aluminum foil sprayed with cooking spray. Allow the parchment or foil to hang over the sides of the pan, about one inch.
- In a large bowl, cream together butter and brown sugar until they are light and fully. Add in eggs and vanilla and beat to combine.
- In a medium bowl, whisk together the flour, baking powder and salt. Gradually beat the flour mixture into the butter mixture until combined. Press mixture into the prepared pan.
- In a small bowl, mix sugar and cinnamon and sprinkle 2 tablespoons of the mixture on top of the batter. Bake for 25 to 30 minutes, or until the edges are light brown. Remove from oven and allow to cool completely on a wire rack.
- Spread both cans of dulce de leche over the cooled crust. In a medium saucepan, combine white chocolate, cream and corn syrup. Stir over medium heat until melted and smooth. Allow to cool slightly and then spread over the caramel layer. Sprinkle with the remaining cinnamon sugar mixture.
- Refrigerate, covered, for at least 1 hour.
- Use the foil or parchment paper to remove the bars from the pan. Cut into bars. Keep leftovers refrigerated.
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Hello There!
Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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I just asked Trint when you made these and why we didn’t get any at work! 🙂 They look amazing!!! Love Snickerdoodles!!!
He was supposed to take them to work! They are still in my fridge taunting me!
These look so good! Love that layer of dulce de leche!
I am in love with these bars Ashley! So gorgeous! Pinned and shared on FB 🙂
Oooh these look so good! I love snickerdoodles, so I can’t wait to try these!
Could I use sugar cookie dough sprinkled with cinnamon sugar as the base?
So when does the heavy whipping cream get added?
Never mind, found the taste of home version. =)
I made these Gluten free with cup4cup flour and they were EPIC! All my gluten free kids loved them. This is a new favorite.
Thank you! 💜