Caramel Snickerdoodle Bars Recipes

CARAMEL SNICKERDOODLE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.

CARAMEL SNICKERDOODLE BARS

Steps:

• 1. Line a 13x9-in. baking pan with parchment paper, letting end extend over sides by 1 inch.
• 2. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually add into creamed mixture. Spread onto bottom of prepared pan.
• 3. In a small bowl, mix sugar and cinnamon; sprinkle 2 Tbsp. mixture over batter in pan. Bake in a preheated 350º oven for 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack.
• 4. Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon-sugar and refrigerate, covered, for at least 1 hour.
• 5. To serve, remove from pan, lifting with parchment paper. Cut into bars and refrigerate leftovers.
• 6. NOTE: This recipe uses Nestle La Lechera dulce de leche, which can be found in the International foods section of your store. You may use Eagle Brand dulce de leche (caramel flavored sauce); thicken it according to package directions before using.

CARAMEL SNICKERDOODLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
• Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
• Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
• Spread dulce de leche over cooled crust.
• Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
• Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
• Lift out of the baking pan using the parchment paper ends. Cut into bars.