Caramel Snickerdoodle Cake Recipes

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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

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 CAKE



Caramel Snickerdoodle Cake image

Gold Medal® Flour Recipe Contest 2010!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 16

Number Of Ingredients 11

1 3/4 cups plus 2 tablespoons sugar
2 teaspoons ground cinnamon
2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 can (5 oz) evaporated milk
1 cup sour cream
1/2 cup butter or margarine, melted
1 teaspoon vanilla
2 eggs, beaten
10 caramels, unwrapped

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.
  • In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.
  • Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.
  • In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake.

Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 33 g, TransFat 0 g

SALTED CARAMEL SNICKERDOODLES



Salted Caramel Snickerdoodles image

This recipe is sponsored by Truist Financial. A gooey, salted caramel filling and a sprinkle of cinnamon-sugar make these cookies extra special.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 30 cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
4 teaspoons ground cinnamon
1/4 cup granulated sugar
1 1/2 tablespoons unsalted butter, at room temperature
2 tablespoons heavy cream, at room temperature
1/8 teaspoon kosher salt
Flaky sea salt, for sprinkling

Steps:

  • Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
  • Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
  • Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
  • Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.

EASY SALTED CARAMEL SNICKERDOODLES



Easy Salted Caramel Snickerdoodles image

This twist on a classic snickerdoodle cookie is extra delicious when stuffed with a dollop of dulce de leche.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 21

Number Of Ingredients 4

7 tablespoons dulce de leche (caramelized sweetened condensed milk)
1 pouch Betty Crocker™ Snickerdoodle Cookie Mix
Butter, egg and water called for on cookie mix pouch
1/2 teaspoon salt

Steps:

  • Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
  • Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
  • Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
  • In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.
  • Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 16 g, TransFat 0 g

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

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

APPLE SNICKERDOODLE DUMP CAKE



Apple Snickerdoodle Dump Cake image

With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. -Rachel Garcia, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 8

6 cups sliced, peeled tart apple (about 8 medium)
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup orange juice
1 tablespoon lemon juice
1 package (17.9 ounces) snickerdoodle cookie mix
1/2 cup butter, melted
1 cup coarsely chopped pecans or walnuts

Steps:

  • Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 475 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 3g fiber), Protein 3g protein.

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