Originally published on January 15, 2014. This post was updated on May 14, 2018, with refreshed photos and additional content to provide an even better experience. This timeless recipe remains a cherished treat!

Escaping Winter’s Chill with the Ultimate Comfort Dessert

There’s a distinct point in winter when the initial charm of crisp air and pristine snow gives way to a longing for sunnier days. For me, the magic of a white Christmas or the excitement of the first snowfall often dissipates by mid-January, leaving behind a deep yearning for the arrival of spring. Just yesterday, as I drove through a landscape of skeletal trees and the stubbornly lingering, crusty brown snow, observing children bundled up against the biting cold on their way home from school, all I could think about was the vibrant promise of spring.

Given that I live in Utah, I’m well aware that the colder weather and monochromatic landscape will persist for many more weeks. Since an impromptu tropical vacation isn’t quite on the cards, I turn to the most reliable form of escapism: baking. What better way to infuse some warmth and joy into a chilly day than by whipping up a batch of these incredibly comforting Caramel Snickerdoodle Bars? While they might not transport me to a beach, the sheer delight they bring is a powerful antidote to any winter blues!

The Sweet Genesis: How These Bars Came to Be

The inspiration for these extraordinary Caramel Snickerdoodle Bars first caught my eye while I was casually browsing through an issue of Taste of Home at my mom’s house. The concept immediately lodged itself in my mind, promising a fusion of flavors too enticing to ignore. I had initially earmarked this recipe for my annual “24 Days of Christmas” baking series. However, as often happens during the bustling holiday season, my creative well overflowed with too many ideas, and these magnificent bars, unfortunately, got pushed to the side.

Looking back, I’m genuinely glad they didn’t get lost in the flurry of holiday sweets. December is a veritable avalanche of delightful recipes, and these Caramel Snickerdoodle Bars truly deserve their own dedicated moment to shine. They represent a flawless combination of two beloved dessert profiles: the comforting, spiced chewiness of a snickerdoodle cookie and the rich, buttery indulgence of caramel. The resulting bar is profoundly rich and utterly decadent, delivering a luxurious experience with every bite. A word to the wise: these bars are quite sweet, so cutting them into smaller, dainty portions is a practical and recommended approach to fully savor their intense deliciousness.

So, should I disappear from the grid for a little while, you’ll likely find me in a cozy nook, perhaps with a hot cup of tea or coffee, blissfully indulging in these irresistible Caramel Snickerdoodle Bars and eagerly, albeit patiently, anticipating the joyful return of springtime!

Unveiling the Secret Ingredient: What Makes Dulce de Leche So Special?

At the very heart of these exceptional bars lies a key ingredient that elevates them beyond ordinary caramel treats: dulce de leche. For those unfamiliar, dulce de leche is a magnificent caramel confection, originating from Latin America, traditionally prepared by slowly heating sweetened condensed milk until it transforms into a thick, glossy, and deeply caramelized sauce. Its name, literally translating to “sweet of milk” or “candy of milk,” perfectly describes its unique flavor profile—richer, milkier, and often more complex than standard caramel due to its dairy base.

There are several satisfying methods to prepare dulce de leche from scratch in your own kitchen. These often involve gently simmering a sealed can of sweetened condensed milk in water or baking it slowly in a water bath, a process I’ve explored in detail in my Dulce de Leche Cheesecake post. However, for sheer convenience and reliably delicious results, I frequently opt for pre-made dulce de leche. You can typically locate it in the international or ethnic foods aisle of most major grocery stores, often near other Mexican or Latin American ingredients. Its addictively delicious and distinctively creamy texture makes it the absolute perfect component to infuse these Caramel Snickerdoodle Bars with an unparalleled depth of flavor and irresistible sweetness.

Mastering the Layers: Tips for Perfect Caramel Snickerdoodle Bars

Crafting these Caramel Snickerdoodle Bars is a rewarding endeavor, and with a few expert tips, you can ensure each layer is perfectly executed for an incredible dessert experience. The foundation of these bars is a moist, chewy blondie, which gets its depth from brown sugar. Always make sure your butter is truly softened, not melted, to achieve that desirable light and fluffy texture when creamed with sugar. When adding the dry ingredients to the wet, mix only until just combined; overmixing can lead to a tough, dense bar. The initial sprinkle of cinnamon sugar on the blondie base before baking is essential for that signature snickerdoodle flavor to permeate the base.

The dulce de leche layer requires a little finesse. Warming it slightly, whether in the microwave or a double boiler, will make it wonderfully smooth and easy to spread evenly over the cooled blondie, ensuring a consistent caramel presence in every bite. For the luxurious white chocolate topping, use good quality white chocolate chips—this makes a noticeable difference in flavor and melt consistency. Combining them with heavy cream and a touch of light corn syrup over low heat helps create a silky-smooth ganache that sets beautifully without becoming brittle. Allow this white chocolate mixture to cool slightly before pouring it over the dulce de leche; this prevents it from melting into the caramel layer and helps maintain distinct, appealing layers. Finally, the crucial chilling time is non-negotiable. Allowing the bars to set completely in the refrigerator ensures clean, neat cuts and perfect bar consistency.

Serving Suggestions and Storage for Optimal Enjoyment

These Caramel Snickerdoodle Bars are versatile and utterly delightful whether served chilled or at room temperature. When served at room temperature, their texture is softer and chewier, while chilling them results in a firmer, more defined layered treat. For an extra touch of indulgence, try warming a bar slightly in the microwave for a few seconds and serving it with a scoop of premium vanilla bean ice cream—the warm, gooey caramel against the cold ice cream is simply divine. A light dusting of extra cinnamon or a delicate drizzle of additional caramel sauce can also enhance their visual appeal and flavor profile. These bars pair wonderfully with a robust cup of coffee, a comforting mug of tea, or even a simple glass of cold milk.

To keep your bars fresh, store them in an airtight container in the refrigerator for up to 5-7 days. The flavors tend to meld and deepen beautifully overnight, so they might even taste better the next day! For longer storage, individual bars can be wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. When you’re ready to enjoy them, simply thaw the bars in the refrigerator overnight or allow them to come to room temperature on the counter for a few hours before serving.

Caramel Snickerdoodle Bars Recipe

5 from 3 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Yield: 4 dozen bars

Course: Dessert

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A soft, brown sugar blondie is topped with lots of dulce de leche, white chocolate, and of course, plenty of cinnamon-sugar in these Caramel Snickerdoodle Bars!

Ingredients

For the Snickerdoodle Blondie Base:

• 1 cup unsalted butter (softened)
• 2 cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

For the Cinnamon Sugar Topping:

• 1/4 cup granulated sugar
• 3 teaspoons ground cinnamon

For the Dulce de Leche & White Chocolate Layers:

• 2 cans (13.4 oz each) dulce de leche (ensure it’s not sweetened condensed milk)
• 12 oz white chocolate chips (high quality recommended)
• 1/3 cup heavy whipping cream
• 1 tablespoon light corn syrup

Instructions

1. 1. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper or foil, allowing the paper to extend over the edges by at least 1 inch. This creates convenient “handles” for easy removal of the baked bars.
2. 2. Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened butter and packed light brown sugar until the mixture is light, fluffy, and well combined. Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until thoroughly mixed.
3. 3. Combine Dry Ingredients & Form Base: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed or by hand just until combined. Be careful not to overmix, as this can result in tough bars. Press the dough evenly into the bottom of your prepared baking dish, spreading it all the way to the edges.
4. 4. Add First Cinnamon Sugar Layer: In a small bowl, combine the 1/4 cup granulated sugar and 3 teaspoons ground cinnamon. Sprinkle approximately 2 tablespoons of this fragrant cinnamon-sugar mixture evenly over the unbaked blondie base. Reserve the remaining mixture for the final topping.
5. 5. Bake Blondie Base: Bake in the preheated oven for about 30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The center may still appear slightly soft, but it will firm up as it cools. Remove from the oven and let cool completely on a wire rack. This is a critical step before adding the subsequent layers.
6. 6. Prepare Dulce de Leche Layer: Open the cans of dulce de leche and transfer the contents to a microwave-safe bowl. Microwave on high for 30-60 seconds, stirring halfway through, until it achieves a smooth, easy-to-spread consistency. Evenly spread the warmed dulce de leche over the top of the completely cooled blondie bars.
7. 7. Make White Chocolate Topping: In a small saucepan over low heat, combine the white chocolate chips, heavy whipping cream, and light corn syrup. Stir frequently and gently until the mixture is completely smooth and melted. Be careful not to overheat the chocolate, which can cause it to seize. Remove from heat and let the white chocolate mixture cool slightly for about 5-10 minutes. Carefully and evenly pour this luscious white chocolate topping over the dulce de leche layer. Immediately sprinkle the remaining cinnamon-sugar mixture evenly over the top of the still-wet white chocolate.
8. 8. Chill and Serve: Cover the baking dish tightly with plastic wrap and refrigerate the bars for at least 4 hours, or preferably overnight, to allow the chocolate layer to fully set. Once firm, use the parchment paper overhangs to carefully lift the entire slab of bars from the pan. Transfer to a cutting board and slice into individual bars using a sharp knife. Store any leftover Caramel Snickerdoodle Bars in an airtight container in the refrigerator.

Recipe Notes:

This recipe is a very slight adaptation from a delightful recipe originally discovered in Taste of Home.

For the best blondie base, ensure your butter is genuinely softened (but not melted) to achieve a smooth batter and a tender, chewy crumb. When warming the dulce de leche, avoid boiling it; you just want it warm enough to be easily spreadable. The light corn syrup in the white chocolate layer is crucial for achieving that silky, glossy texture and prevents the chocolate from seizing or becoming grainy. Do not skip the chilling step, as it is vital for the bars to set properly, making them easy to cut and ensuring the layers hold their shape beautifully.

Nutrition Information

Serving: 1 bar,
Calories: 278kcal (14%),
Carbohydrates: 42g (14%),
Protein: 3g (6%),
Fat: 11g (17%),
Saturated Fat: 8g (50%),
Polyunsaturated Fat: 2g,
Trans Fat: 0g,
Cholesterol: 34mg (11%),
Sodium: 130mg (6%),
Fiber: 2g (8%),
Sugar: 34g (38%)

More Snickerdoodle Favorites to Indulge In

If these Caramel Snickerdoodle Bars have sparked a newfound or renewed love for all things snickerdoodle, you’re in for an even greater treat! The classic snickerdoodle profile, characterized by its soft, chewy texture and irresistible cinnamon-sugar coating, is incredibly versatile and lends itself beautifully to a wide array of delightful desserts. Expand your snickerdoodle repertoire with these fantastic recipes:

• Classic Snickerdoodle Bars: For the purists who cherish the original snickerdoodle flavor, now in an easy-to-serve bar format.
• Snickerdoodle Pie: A creative and comforting twist, transforming the beloved cookie into a rich, spiced pie—perfect for holidays or any special occasion.
• Mrs. Sigg’s Snickerdoodles: A time-honored recipe promising what many consider to be truly the best snickerdoodles you’ll ever bake, featuring that perfect balance of chewiness and cinnamon spice.
• Snickerdoodle Sandwich Cookies from A Spicy Perspective: Double the delight with these sandwich cookies, featuring a creamy filling nestled between two soft snickerdoodle cookies.
• Snickerdoodle Biscoff Sandwich Cookies from Eats Well With Others: An exciting flavor combination that brings together the classic snickerdoodle with the unique, spiced notes of Biscoff for an unforgettable cookie experience.