Caramel Snickerdoodle Bars

Recipe View Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, ensuring a generous overhang on each side. (Prep time: 5 minutes)

Recipe View In a large mixing bowl, combine the brown sugar and softened butter. Using an electric mixer, beat until the mixture is light and fluffy. Incorporate the eggs one at a time, followed by the vanilla extract, mixing well after each addition. (Mixing time: 8 minutes)

Recipe View In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Spread the batter evenly into the prepared baking pan. (Mixing & Spreading time: 7 minutes)

Recipe View In a small bowl, combine the granulated sugar and cinnamon. Sprinkle 2 tablespoons of this cinnamon sugar mixture evenly over the batter. (Mixing time: 2 minutes)

Recipe View Bake in the preheated oven until the edges are lightly golden brown. (Bake time: 25-30 minutes)

Recipe View Remove from the oven and transfer the pan to a wire rack to cool completely. (Cooling time: approximately 15 minutes)

Recipe View Once the crust is completely cool, evenly spread the dulce de leche over the top. (Spreading time: 5 minutes)

Recipe View In a small saucepan, combine the chopped white chocolate, heavy cream, and light corn syrup. Cook over low heat, stirring continuously, until the chocolate is completely melted and the mixture is smooth. Allow to cool slightly. (Cooking time: 5 minutes; Cooling time: 5 minutes)

Recipe View Pour the white chocolate mixture over the dulce de leche layer. Sprinkle the remaining cinnamon sugar mixture evenly over the white chocolate. (Assembly time: 3 minutes)

Recipe View Cover the baking pan and refrigerate until the bars are firm. (Refrigeration time: at least 1 hour)

Recipe View Using the parchment paper overhang, carefully lift the bars out of the pan. Cut into even squares and serve. (Cutting time: 5 minutes)