Original Menu Caramel Snickerdoodle Bars

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Caramel Snickerdoodle Bars

"What did I do when I could not decide between two of my preferred cakes? Combined them! This snickerdoodle-blondie hybrid is even higher with my other preferred aspect: caramel. Great treats that everyone will love. Refrigerate leftovers."

Ingredients :

2 cups packed brown sugar
1 cup butter, softened
2 eggs (such as Eggland's Best®)
2 teaspoons vanilla extract
2 1/2 cups all-reason flour
2 teaspoons baking powder
1 teaspoon salt
1/four cup white sugar
1 tablespoon ground cinnamon
2 (thirteen.Four ounce) cans dulce de leche
2 (6 ounce) programs white baking chocolate, chopped
1/3 cup heavy whipping cream
1 tablespoon mild corn syrup

Instructions :

Prep : 25M	Cook : 24M	Ready in : 2H15M

Preheat oven to 350 ranges F (one hundred seventy five degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each aspect.
Combine brown sugar and butter in a huge bowl; beat with an electric powered mixer till mild and fluffy. Beat in eggs and vanilla extract.
Whisk flour, baking powder, and salt collectively in a separate bowl. Beat flour mixture steadily into the creamed butter mixture until batter is combined. Spread batter within the backside of the coated 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 till edges are mild brown, 25 to half-hour. Transfer to a cord rack to chill completely, approximately 15 mins.
Spread dulce de leche over cooled crust.
Combine white chocolate, heavy cream, and mild corn syrup in a small saucepan. Cook and stir over low warmness till clean, approximately 5 minutes. Let cool slightly, about five mins.
Spread white chocolate mixture over dulce de leche. Sprinkle ultimate cinnamon sugar on top. Cover baking pan and refrigerate till company, at the least 1 hour.
Lift out of the baking pan the usage of the parchment paper ends. Cut into bars.

Notes :

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