Caramel snickerdoodle bars-adapted from Taste of Home
Total time: 1 hour, plus chilling
- 1 cup butter, softened
- 2 cups 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 ounce) cans dulce de leche
- 12 ounces white chocolate chips
- 1/3 cup heavy whipping cream
- 1 teaspoon light corn syrup
Preheat oven to 350 degrees. Grease a 9x13 inch baking sheet with cooking spray.
In a large bowl, beat butter and brown sugar until light and fluffy. Add in eggs and vanilla. Whisk in flour, baking powder and salt until blended. Pour into the prepared baking dish.
In a small bowl, mix the sugar and cinnamon and sprinkle 2 tablespoons over the batter. Bake for 25 minutes or until edges are light brown. Allow to cool on a wire rack.
Spread dulce de leche over crust. In a small saucepan, heat white chocolate chips, whipping cream and corn syrup over medium low heat, stirring frequently until smooth. Pour over dulce de leche. Refrigerate for at least one hour.