Yummy Doodle Dessert 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.

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.