Snickerdoodle White Chocolate Caramel Bars Recipes

CARAMEL SNICKERDOODLE BARS

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.

SNICKERDOODLE WHITE CHOCOLATE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cookie mixes, 1 packet of the cinnamon-sugar mixture (from cookie mix), the flour, melted butter and eggs. Spread in pan. (Save other packet for another use.)
• Bake 30 to 35 minutes or until edges are golden and center is set. Cool completely, about 1 hour, or refrigerate 30 minutes.
• In small bowl, beat 1/2 cup whipping cream with electric mixer on high speed to soft peaks; set aside.
• In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and smooth. Add melted chips; stir until combined. Carefully fold in whipped cream in 2 additions, until smooth. Spread on bars. Refrigerate 30 minutes.
• In 1-quart saucepan, heat Caramel Topping ingredients over low heat about 10 minutes or until melted and smooth. Pour over bars. Refrigerate 30 minutes. Cut into 6 rows by 4 rows.

CARAMEL SNICKERDOODLE BARS

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.

BROWN BUTTER SNICKERDOODLES WITH WHITE CHOCOLATE

Steps:

• Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.
• Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.
• Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.
• Whisk sugar and cinnamon for coating together in a shallow dish.
• Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.
• Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.