Caramel Snickerdoodle Bars
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate, covered, for at least 1 hour.
  7. Use the foil or parchment paper to remove the bars from the pan. Cut into bars. Keep leftovers refrigerated.
recipe from Taste of Home
Recipe by Kitchen Meets Girl at