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Caramel Snickerdoodle Bars

29 reviews
Total Time
Prep: 30 min. + chilling Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Niki Plourde, Gardner, Massachusetts

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Feb. 10, 2023

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

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Test Kitchen tips
  • To help the dulce de leche layer set up a bit, pop it into the fridge for 30 minutes before adding the white chocolate layer.
  • If you're a dark-chocolate fan, substitute dark baking chocolate for the white.

    • Watch How to Make Caramel Snickerdoodle Bars

    Test Kitchen Approved

    Caramel Snickerdoodle Bars

    29 reviews
    Prep Time 30 min
    Cook Time 25 min
    Yield 4 dozen

    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
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend 1 inch over the sides.
    2. In a large bowl, cream butter and brown sugar until light and fluffy, 3-4 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.
    3. In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake for 25-30 minutes until the 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. Refrigerate, covered, at least 1 hour.
    5. Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.

    Nutrition Facts

    1 bar: 197 calories, 8g fat (5g saturated fat), 27mg cholesterol, 137mg sodium, 28g carbohydrate (23g sugars, 0 fiber), 2g protein.

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