What amazing bars to make are these caramel snickerdoodle ones that look so delicious that I just had to share this amazing recipe with you all
I was so impressed when I came across this recipe as they are easy to make so why not check out this recipe video below as see what you think
This great recipe is brought to you by Tammy from yoyomax12 – the diet free zone on YouTube , thanks for sharing this recipe with us
Here below is a list of the ingredients you will need to make this recipe and the full recipe with the video tutorial from the YouTube channel
1 cup butter, softened
2 cups brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/4 sugar
3 tsp cinnamon (I say 2 tsp in the video, but it is actually 3)
2-14 oz cans of dulce de leche
12oz white chocolate
1/3 cup heavy cream or milk
1 tbsp light corn syrup
In a large bowl, cream together the butter and brown sugar. Blend in the eggs and the vanilla.
Blend in the salt and baking powder and then add in the flour a little at a time until all combined, the batter will be very thick.
Press batter into the bottom of a 13×9″ greased baking dish (or one lined with foil or parchment and greased).
Combined the white sugar and cinnamon together in a small bowl and sprinkle half of it over the UNBAKED cookie base layer.
Bake this base layer at 350F for 30 minutes or until edges are light brown. Don’t wait for the whole thing to be brown or your base layer will be tough and a bit hard.
Allow to cool completely.
Microwave your dulce de leche for 30-40 seconds until runny enough to pour easily. Pour this over your cooled based layer.
Place white chocolate chips, milk or cream and corn syrup in a medium sized saucepan over medium-low heat. Stir constantly until smooth and all chips are melted.
Pour over the dulce de leche layer.
Sprinkle the top with remaining cinnamon/sugar.
Allow to set in refrigerator until white chocolate ganache is set.
It will get firmer (like cool butter) but will stay relatively soft.
Store in the refrigerator.
