Caramel Snickerdoodle Bars

Ingredients

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

Instructions

1. 1

   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.

2. 2

   Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.

3. 3

   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.

4. 4

   Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.

5. 5

   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.

6. 6

   Spread dulce de leche over cooled crust.

7. 7

   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.

8. 8

   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.

9. 9

   Lift out of the baking pan using the parchment paper ends. Cut into bars.