Best 2 Caramel Snickerdoodle Bars Recipes

Indulge in a tantalizing treat that combines the classic flavors of snickerdoodles and caramel in a delectable bar form. These Caramel Snickerdoodle Bars are a symphony of sweet and chewy textures, with a soft and fluffy snickerdoodle base topped with a luscious layer of gooey caramel and a sprinkling of sweet cinnamon sugar. Each bite offers a nostalgic blend of warm spices, rich caramel, and the comforting taste of snickerdoodles, making them a perfect indulgence for any occasion.

In this comprehensive guide, you'll embark on a culinary journey to create these irresistible Caramel Snickerdoodle Bars from scratch. We'll provide you with two delightful recipes – one for the snickerdoodle base and another for the decadent caramel layer – ensuring that every step is clear and easy to follow. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure to savor these heavenly treats.

Let's cook with our recipes!

CARAMEL SNICKERDOODLE BARS

Caramel Snickerdoodle Bars image

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

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 13

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

Steps:

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 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., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. 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, remove from pan. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.

CARAMEL SNICKERDOODLE BARS

Caramel Snickerdoodle Bars image

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. Great treats that everyone will love. Refrigerate leftovers.

Provided by Shane

Categories Desserts Cookies Snickerdoodle Recipes

Time 2h15m

Yield 24

Number Of Ingredients 13

Ingredients

2 cups packed brown sugar
1 cup butter, softened
2 eggs (such as Eggland's Best®)
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup white sugar
1 tablespoon ground cinnamon
2 (13.4 ounce) cans dulce de leche
2 (6 ounce) packages white baking chocolate, chopped
⅓ cup heavy whipping cream
1 tablespoon light corn syrup

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined 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 until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
Spread dulce de leche over cooled crust.
Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
Lift out of the baking pan using the parchment paper ends. Cut into bars.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 59.1 g, Cholesterol 47.4 mg, Fat 15.6 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 282.8 mg, Sugar 43.2 g

Tips:

Use softened butter for easy creaming and a smooth batter.
Chill the dough for at least 30 minutes before baking to prevent spreading.
For a chewier cookie bar, bake for a few minutes less.
If you don't have a stand mixer, you can cream the butter and sugar together with a hand mixer or a wooden spoon.
To make sure the caramel is cooked properly, insert a toothpick into the center. If it comes out clean, the caramel is done.
Be careful not to overcook the cookie bars, or they will become dry.
Let the cookie bars cool completely before cutting them into bars.
Store the cookie bars in an airtight container at room temperature or in the freezer for up to 2 weeks.

Conclusion:

Caramel snickerdoodle bars are a delicious and easy-to-make treat that is perfect for any occasion. With a chewy cookie base, a gooey caramel filling, and a sweet and cinnamony crumb topping, these bars are sure to be a hit with everyone who tries them. Whether you're a fan of classic snickerdoodles or you're looking for something new and exciting, these caramel snickerdoodle bars are a must-try!