Caramel Snickerdoodle Bars

By ccavaletti

Ingredients

• 1 c butter, softened
• 2 c packed brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1-1/2 c all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/4 c sugar
• 3 tsp ground cinnamon
• 2 cans (13.4 oz each) dulce de leche
• 12 oz white baking chocolate, chopped
• 1/3 c heavy whipping cream
• 1 Tbsp light corn syrup

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350º. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides of pan 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 Tbsp mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely 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 the remaining cinnamon-sugar.

Refrigerate, covered, at least 1 hour.

Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers.

Per serving: 197 calories, 8 g fat (5 g sat. fat), 27 mg cholesterol, 137 mg sodium, 28 g carbs, trace fiber, 2 g protein.

From Taste of Home Magazine, December 2013