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Caramel Snickerdoodle Bars

 Caramel Snickerdoodle Bars
What did I do when I couldn't decide between two of my favorite desserts? Combined them! This snickerdoodle-blondie hybrid is even better with my other favorite ingredient: caramel. —Niki Plourde, Gardner, Massachusetts
48 ServingsPrep: 30 min. Bake: 25 min. + chilling


  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure 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


  • 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.

2 of 2

Caramel Snickerdoodle Bars (continued)

Directions (continued)

  • 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. Yield: 4 dozen.
Nutritional Facts: 1 bar equals 197 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 137 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.