Description
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.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 2 hrs 15 mins
Servings: 24