I loved Snickerdoodles as a kid and sure made plenty of them. This recipe takes a plain cookie up a delicious notch! A big hit with my family. I used Nestle dulce de leche which I found in the international food section in my local supermarket.
Caramel Snickerdoodle Bars
1 tablespoon light corn syrup
1 cup butter, softened
2 cups packed brown sugar
2 large eggs
2 tsps. vanilla extract
2 1/2 cups flour
2 tsps. baking powder
1 tsp. salt
1/4 cup sugar
3 tsps. cinnamon
2 cans (13.4 ounces each) dulce de leche
12 ounces white chocolate chips
1/3 cup heavy whipping cream
1 tbsp. light corn syrup
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides by 1 inch. In a large bowl, cream butter and brown sugar until light and fluffy. 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 25-30 minutes or until edges are light brown. 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 paper, remove from pan. Cut into bars. Refrigerate leftovers.
