Three-layer Snickerdoodle Caramel Bars will have you head over heels! Soft, cinnamon blondies covered in smooth dulce de leche and topped with sweet white chocolate. You won’t believe how good these are!
Preheat oven to 350°. Line a 13x9 inch baking pan with parchment paper, letting ends extend over sides.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
In another bowl, combine flour, baking powder and salt. Gradually beat this mixture into the creamed sugar mixture. Spread this onto bottom of prepared pan.
In a small bowl, mix 1/4 cup sugar and 3 teaspoons cinnamon together. Sprinkle 2 tablespoons mixture over batter. Set the remainder aside to be used later.
Bake 25-30 minutes or until edges are light brown. Cool completely.
Spread the dulce de leche over crust.
In a double boiler, combine white baking chocolate, cream and corn syrup. Cook and stir over low heat until the chocolate is melted and it is smooth. Allow this to sit for 5 minutes.
Spread the white chocolate over dulce de leche. Sprinkle with remaining cinnamon-sugar mixture.
Cover the pan and refrigerate for at least an hour, until the chocolate is set.
Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers in an airtight container.
The original recipe calls for 2 cans of dulce de leche, which is what the photos show. Next time we make them, I'll reduce it to 1 can as stated in this recipe. If you like more caramel, use two cans. These are rich bars, so we cut them small and get 20 bars, but you can cut them larger if you'd like. If you'd like the dulce de leche layer to be thicker and not so gooey, use Nestle La Lechera dulce de leche found in the international foods section of your grocery store. It's a thicker variety that will hold shape better.