Baked Caramel Snickerdoodle Blondies

Instructions

1. 1

   Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment paper, allowing the ends to extend over the sides for easy removal.

2. 2

   In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes. Beat in the eggs and vanilla extract.

3. 3

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually beat the dry ingredients into the creamed mixture until well combined. Spread the batter evenly into the prepared baking pan.

4. 4

   In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle 2 tablespoons of the cinnamon-sugar mixture over the batter. Bake for 25-30 minutes, or until the edges are lightly browned. Allow the blondies to cool completely in the pan on a wire rack.

5. 5

   Spread the dulce de leche evenly over the cooled blondie base. In a small saucepan, combine the chopped white baking chocolate, heavy cream, and corn syrup. Cook and stir over low heat until the mixture is smooth and creamy. Allow the topping to cool slightly, then spread it over the dulce de leche layer. Sprinkle the remaining cinnamon-sugar mixture over the top.

6. 6

   Refrigerate the bars for at least 1 hour before cutting into squares. Store any leftovers in the refrigerator.