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
- packed brown sugar: 2 cups
- butter: 1 cup (softened)
- eggs (such as Eggland's Best®): 2 piece
- vanilla extract: 2 tsp
- ½ cups all-purpose flour: 2 piece
- baking powder: 2 tsp
- salt: 1 tsp
- white sugar: 0.25 cup
- ground cinnamon: 1 Tbsp
- dulce de leche: 2 cans (13.4 ounce cans)
- white baking chocolate: 2 packages (6 ounce packages, chopped)
- heavy whipping cream: 0.33333 cup
- light corn syrup: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
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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.
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Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
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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.
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Spread dulce de leche over cooled crust.
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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.
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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.
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Lift out of the baking pan using the parchment paper ends. Cut into bars.
