CARAMEL SNICKERDOODLE BARS

Caramel Snickerdoodle Bars image

What did I do when I couldn't decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. -Niki Plourde, Gardner, Massachusetts

Provided by Taste of Home

Time 55m

Yield 4 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
3 teaspoons ground cinnamon
2 cans (13.4 ounces each) dulce de leche
12 ounces white baking chocolate, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup

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.

Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.