Salted Nutella Caramel Butter Bars
These Salted Nutella Caramel Butter Bars are a wonder! Layers of buttery shortbread sandwiches a thick layer of fudgy Nutella and rich caramel. Then the whole shebang is sprinkled with sea salt for a perfectly salty finish. You'll love these bars!
Servings: 15
Ingredients
- 1 lb (4 sticks) butter softened
- 1 cup sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla
- 4 cups all-purpose flour
- 1 (11.5 oz jar) caramel sauce I like Smucker's Simply Delights
- 1 jar Nutella or any other chocolate hazelnut spread
- 1 cup semi-sweet chocolate chips
- Sea salt for sprinkling on top
Instructions
- Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 2 minutes. Beat in the powdered sugar and vanilla until smooth. Lastly, add in the flour, one cup at a time, until combined and soft. Stir in the chocolate chips.
- Spread HALF of the mixture into the bottom of the pan, pressing into an even layer. Bake for approximately 15 minutes. Remove from oven, but keep oven on.
- Once the crust is golden, pour the salted caramel sauce evenly over the crust. In a small microwaveable bowl, add the Nutella and microwave for about 20 seconds or until pourable. Pour the Nutella over the caramel layer evenly. Using your fingers, break apart the remaining dough over the top of the Nutella layer, trying to cover as much of the Nutella and caramel as you can. Sprinkle the top liberally with sea salt. (NOTE: if you're using a salted caramel sauce, use less sea salt on top).
- Bake for approx. 25-35 minutes or until the top is light golden brown and the center is just about set - a slight jiggle is okay. Let the bars cool completely before cutting into squares. I highly recommend letting them set overnight.
Biscoff Caramel Butter Bars
These Biscoff Caramel Butter Bars are so rich, buttery and chewy with a delectable caramel & Biscoff filling and a crunchy toffee topping. Servings: 15
Ingredients
- 2 cups (4 sticks) butter at room temperature
- 1 cup sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla extract
- 4 cups all-purpose flour
- 1 (11.5 oz jar) salted caramel sauce
- 1 (14.1 oz jar) Biscoff spread
- 1½ cups toffee bits
- 2 cups (4 sticks) butter at room temperature
- 1 cup sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla extract
- 4 cups all-purpose flour
- 1 (11.5 oz jar) salted caramel sauce
- 1 (14.1 oz jar) Biscoff spread
- 1½ cups toffee bits
Instructions
- Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
- Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
- Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.
- Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
- Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
- Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.
Best Ever Carmelitas
These Best Ever Carmelitas are a cross between oatmeal cookies and gooey bars with a thick, buttery layer of caramel and chocolate chips in every bite! Servings: 12 -16
Ingredients
- 11 ounces (One 11-ounce package) Kraft caramel bits or 1 bag caramel squares, unwrapped
- 1/2 cup heavy whipping cream
- 3/4 cup salted butter melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 11 ounces (One 11-ounce package) Kraft caramel bits or 1 bag caramel squares, unwrapped
- 1/2 cup heavy whipping cream
- 3/4 cup salted butter melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8x8-inch square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. Trust me, you will want to line with foil and spray with cooking spray for easy removal later!
- In a medium bowl, mix together the melted butter, brown sugar, vanilla extract, flour, oats, and baking soda with a spoon until combined. Press half of the mixture into the prepared pan in an even layer. Bake for 10-12 minutes or until light golden brown. Remove from oven but keep oven on.
- While the crust bakes, in a small saucepan combine the caramels and heavy cream over medium-low heat, stirring occasionally until melted and smooth. Set aside.
- Sprinkle the chocolate chips evenly over the crust. Pour the caramel over the chocolate chip layer. Crumble the remaining oatmeal cookie dough over the caramel layer evenly. Return to the oven and bake for an additional 15-20 minutes or until the top is golden brown and the caramel is just about set. It may jiggle a little, but should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate to set for at least 1-2 hours. Let bars come to room temperature before consuming, as cold caramel is not great for teeth!
- Preheat oven to 350 degrees F. Line an 8x8-inch square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. Trust me, you will want to line with foil and spray with cooking spray for easy removal later!
- In a medium bowl, mix together the melted butter, brown sugar, vanilla extract, flour, oats, and baking soda with a spoon until combined. Press half of the mixture into the prepared pan in an even layer. Bake for 10-12 minutes or until light golden brown. Remove from oven but keep oven on.
- While the crust bakes, in a small saucepan combine the caramels and heavy cream over medium-low heat, stirring occasionally until melted and smooth. Set aside.
- Sprinkle the chocolate chips evenly over the crust. Pour the caramel over the chocolate chip layer. Crumble the remaining oatmeal cookie dough over the caramel layer evenly. Return to the oven and bake for an additional 15-20 minutes or until the top is golden brown and the caramel is just about set. It may jiggle a little, but should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate to set for at least 1-2 hours. Let bars come to room temperature before consuming, as cold caramel is not great for teeth!
Best Ever French Silk Pie Brownies
These French Silk Pie Brownies are out of this world AMAZING! With a fudge brownie base and the lightest, fluffiest French silk pie mousse topping, they're a delightful combination between pie and brownies!
Ingredients
- One box Pillsbury Chocolate Fudge Brownie mix plus ingredients on back of box (may substitute with any choice of your favorite boxed fudge brownie mix or your homemade recipe, prepared fudge-brownie style)
- One (4 oz) German chocolate bar roughly chopped
- 4 Tablespoons unsalted butter cubed
- One (8 oz package) cream cheese at room temperature
- 2 cups confectioners' sugar
- One (8 oz tub) Cool Whip thawed
- Fresh whipped cream and chocolate curls for garnish optional but recommended
Instructions
- Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions (for fudge-style if offered). Bake in a greased 9x13" rectangular metal baking pan for about 20-22 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- In a small microwaveable bowl, melt the chopped chocolate and cubed butter together in the microwave on HIGH power for 30 seconds. Stir, then melt for an additional 15 seconds or until melted and smooth.
- In the bowl of a stand mixer, cream the cream cheese and confectioners' sugar together with the paddle attachment until fluffy and creamy, about 1 minute. Add in the melted chocolate and mix well. Lastly, fold in the Cool Whip and mix until fully incorporated and no streaks of whipped topping remain.
- Spread the French silk pie filling over the brownies in an even layer. Cover and refrigerate for 4-6 hours to set before garnishing with additional whipped cream and chocolate curls, if desired.
Best Ever One Bowl Fudge Brownies
These One-Bowl Fudge Brownies are to die for and the BEST I've tried! Supremely fudgy and rich, they have a chewy texture and addictive crackly meringue-like tops that everyone falls in love with! Best of all, they're made in one bowl, so less prep time and cleanup!
Ingredients
- 1/2 cup unsalted butter
- 4 ounces unsweetened chocolate bar roughly chopped
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder I recommend Dutch process
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Liberally grease an 8x8" or 9x9" square baking pan with cooking spray or butter. Set aside.
- In a medium saucepan over medium-low heat, add in the butter and chocolate bar and stir constantly until melted and smooth; set aside to cool for about 5 minutes, then add in the sugar and beat well. Add in the eggs, one at a time, beating very well after each addition, followed by the vanilla extract. Lastly, add in the flour, cocoa powder and salt and beat until combined. Spread the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely before cutting into squares (for neat squares) or cool until warm to the touch for warm brownies (with less-neat edges).
No-Bake Chocolate Chip Cookie Dough Brownie Bombs
These No-Bake Cookie Dough Brownie Bombs are delicious, addictive treats made entirely without any kitchen appliances! An egg-free chocolate chip cookie dough truffle is surrounded by a fudge brownie and coated in chocolate!
Ingredients
- FOR THE COOKIE DOUGH:
- 1/2 cup (1 stick) salted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 1 Tablespoon milk
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour either raw or heat-treated if you have an issue with raw flour; can substitute with a flour alternative such as almond, oat, chickpea or coconut flour
- 1 cup miniature chocolate chips
- 2 containers bite-size fudge brownie bites usually found in the bakery section of your supermarket; I found mine at Walmart
- One package chocolate Candiquik or chocolate candy coating
- More miniature chocolate chips for garnish
Instructions
- First, make your cookie dough. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment until creamy, about 1 minute. Add in the milk and vanilla and mix well. Lastly, add in the flour or flour alternative and mix slowly until a soft dough comes together. Stir in the chocolate chips.
- Line a rimmed baking sheet with foil. Take a brownie bite and gently flatten it with the heel of your hands. Place a rounded Tablespoonful of cookie dough (I like to use a cookie dough scoop) in the center of the flattened brownie bite. Take another brownie bite and gently flatten it, then cover the top of the cookie dough ball with the second flattened brownie bite, rolling it and pinching it with your fingers to completely cover the cookie dough with the brownie layer. If a little cookie dough peeks through the brownies, that's okay; you just want it mostly covered by brownie. Place on the baking sheet and repeat with remaining bombs. Freeze the bombs until firm, about 20-30 minutes.
- Melt the candy coating according to package directions or until smooth. Using a fork, gently lower a bomb one at a time into the melted chocolate, coating it completely. Allow excess to drip off and return the bomb to the baking sheet; sprinkle the still-wet coating with more miniature chocolate chips. Repeat with remaining bombs. Allow chocolate shell to harden before serving. Store any leftovers in the fridge or freezer.
Best Ever Copycat Cosmic Brownies
These Copycat Cosmic Brownies are the BEST I've tried that taste even BETTER than the original ones we had as kids. Super fudgy and rich with a ganache frosting and addictive rainbow chocolate chips.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 4 ounces semi-sweet chocolate such as a Baker's chocolate bar roughly chopped
- 1 cup granulated white sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 Tablespoon cornstarch
- 1/4 cup cocoa powder I recommend Dutch process
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- FOR THE FROSTING:
- 1 & 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1/4 - 1/3 cup Wilton rainbow crunch chips or you can use rainbow sprinkles, miniature M&M's candies, or even chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Line a 8x8 or 9x9 inch square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
- In a medium saucepan over medium-low heat, add in the butter and chopped chocolate bar and stir constantly until melted and smooth, about 5 minutes. Set aside off heat to cool for about 5 minutes, then whisk in the granulated sugar and mix well. Beat in the eggs, one at a time, followed by the egg yolk and vanilla. Lastly, add in the cornstarch, cocoa powder, flour, and salt and mix well. Spread the batter into the prepared pan in an even layer.
- Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan.
- Once cooled, make your ganache frosting. Add the heavy cream to a microwaveable medium bowl and microwave for about 60 seconds. Add the chocolate chips to the hot heavy cream and let set undisturbed in the microwave for about 3 minutes to allow chocolate chips to soften and melt. Whisk the ganache until smooth and glossy, then spread it evenly over the brownies in the pan. Sprinkle liberally with the rainbow chips.
- Refrigerate the brownies for at least 1-2 hours before cutting or until the frosting has set. Brownies will keep for a week in the fridge or 3 days at room temperature.
The Best Cake Batter Blondies
- These Cake Batter Blondies are absolutely amazing! Super rich and fudgy blondies made with white chocolate and tons of rainbow sprinkles for a cake batter twist on a classic.
Ingredients
- 1/2 cup (1 stick) unsalted butter cubed
- 8 ounces or two 4-ounce baking bars white chocolate baking bars, roughly chopped
- 1/2 cup granulated white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 & 1/4 cups all-purpose flour
- 1/3 cup rainbow sprinkles anything but non-pareils work best
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 metal square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
- In a large microwave-safe bowl, add in the cubed butter and chopped white chocolate bars. Microwave on HIGH power for 20 seconds. Stir, then microwave for another 20 seconds, stirring in between interval bursts of 20 seconds until mixture is smooth and melted cohesively. It's important to melt the white chocolate very slowly in small bursts because it is prone to seizing very easily. Once mixture has melted and is smooth, let set for 5 minutes to cool off some.
- Add in the sugars, eggs, and vanilla and stir with a rubber spatula until combined. Lastly, stir in the salt and flour until a soft batter comes together. Gently fold in the rainbow sprinkles.
- Spread the batter evenly into the baking pan and smooth out the top. Bake for approximately 25-35 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean. Cool completely before cutting into bars.
Gingerbread Blondies with Cream Cheese Icing
These Gingerbread Blondies are perfectly spiced, soft and chewy bars with a light and fluffy cream cheese icing on top. So perfect for the holidays!
Ingredients
- FOR THE BLONDIES:
- 1 cup (2 sticks) salted butter
- 2 cups brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 Tbsp molasses
- 1 tsp baking soda
- 3 tsp ground ginger
- 1½ teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 cups all-purpose flour
- FOR THE FROSTING:
- 4 Tbsp butter softened
- 8 ounces (One 8-ounce package) cream cheese softened
- 1 tsp vanilla extract
- 2½-3 cups confectioners' sugar
- Holiday sprinkles optional
Instructions
- Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
- In a large saucepan, melt the butter over medium-low heat. Remove from heat and stir in the brown sugar; let cool 5 minutes. Add in the eggs, one at a time, stirring well after each addition, followed by the vanilla, molasses, baking soda, spices, and flour until a soft batter comes together.
- Spread the batter evenly in the baking pan and bake for approximately 22-27 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- To make the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla on medium speed until fluffy. Beat in the confectioners' sugar one cup at a time until frosting is light and fluffy. Spread the frosting evenly over the blondies and top with sprinkles, if using. To make a clean-cut square, cover and refrigerate the blondies about 1 hour.
Perfect Mint Chocolate Brownies
These festive Mint Chocolate Brownies are absolutely perfect! Three layers of fudgy brownies, mint buttercream and rich chocolate ganache make these stunning bars extra delicious!
Ingredients
- FOR THE BROWNIES:
- 1 cup (2 sticks) unsalted butter
- 8 ounces semi-sweet chocolate bars roughly chopped
- 2 cups granulated white sugar
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- FOR THE MINT BUTTERCREAM:
- 1/2 cup butter softened
- 2 Tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- 2 cups confectioners' sugar
- Green liquid food coloring
- FOR THE GANACHE:
- One package semi-sweet chocolate chips
- 1/2 cup butter cubed
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 metal rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
- For the brownies: In a medium saucepan, melt the butter and chopped chocolate together over medium-low heat, stirring constantly for about 5 or so minutes. Remove from the heat and let stand about 10 minutes to cool slightly.
- Whisk in the granulated sugar until fully combined, followed by the eggs, one at a time, mixing well after each addition, and then the vanilla extract. Lastly, add in the salt, all-purpose flour and cocoa powder and whisk until a smooth and shiny batter comes together. Pour the batter evenly into the prepared pan.
- Bake the brownies for 30-35 minutes or until a toothpick inserted near the center of the brownies comes out clean or with moist, not wet, crumbs. Place the pan on a wire rack to cool completely.
- For the frosting: In the bowl of a stand mixer, cream together the butter, heavy cream, and extracts until fluffy and light, about 1 minute. Add in the confectioners' sugar and mix until frosting is fluffy. Add in a drop of liquid green food coloring, if using, and mix until uniform in color.
- Frost the cooled brownies evenly with the mint frosting, then cover the pan and refrigerate for at least an hour for the frosting layer to set and meld with the brownies. You can also leave the frosted brownies covered in the fridge up to 6 hours.
- For the ganache: In a medium saucepan, melt the chocolate chips and cubed butter over medium-low heat, stirring constantly until melted and smooth, about 5 minutes. Remove from heat and immediately pour over the mint frosting layer evenly. Cover and immediately refrigerate for at least two hours, up to overnight, before cutting into squares.
- For clean cuts: wet a large, sharp knife with hot water. Wipe the water off and make quick cuts, one cut at a time, wiping the knife off between cuts for a neat, clean cut.
Ultimate Chocolate Chip Cookie Bars
These Ultimate Chocolate Chip Cookie Bars are seriously HEAVENLY! Soft, chewy, gooey and irresistibly chocolaty, they're made with two types of chocolate and a secret ingredient that takes them over the top!
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp instant espresso powder
- 1/2 tsp salt
- 2 cups all-purpose flour
- 3/4 cup semi-sweet chocolate chips I like Guittard
- 1/2 cup dark chocolate chips I like Guittard
Instructions
- Preheat oven to 350° degrees F. Line a 9x13" light metal rectangular baking pan with foil or parchment paper, extending the sides of the foil or parchment over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
- In the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar with the paddle attachment until creamy and combined, about 30 seconds. Add in the egg and egg yolk, mixing well, followed by the vanilla. Lastly, beat in the baking soda, cornstarch, instant espresso powder, salt, and flour on low speed until a soft dough comes together. Stir in the chocolate chips.
- Press the dough evenly into the prepared baking pan. Bake for 20-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for at least 20 minutes before cutting into bars, or for super neat squares, cool completely.
Notes
You can find the instant espresso powder on the coffee and tea aisle at most major grocery stores. I use the brand Megdalia d'Oro. I promise it won't make your bars taste coffee-ish or mocha-like! It just enhances the chocolate notes and imparts a lovely flavor profile. When making such a simple recipe, I like to use higher quality ingredients since the focus is so narrowed down to one flavor. In this case, the chocolate! Splurge for a higher quality chocolate chip for these bars - trust me, you can taste a difference! I like using Guittard or Ghirardelli, or if you can find it, Callebaut. You can find Guittard and Ghirardelli now at most grocery stores, including Target and Walmart.
Best Ever Sugar Cookie Bars
These Sugar Cookie Bars are seriously amazing and so easy! Super soft, chewy and buttery with a lovely buttercream frosting and plenty of sprinkles!
Ingredients
- 1 cup (2 sticks) salted butter softened
- 1 cup granulated white sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 tsp almond extract OR lemon zest optional but I love the addition of lemon zest
- 1 tsp baking powder
- 1 Tbsp cornstarch
- 2¼ cups all-purpose flour
Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter softened
- 2 tsp vanilla extract
- 1/4 cup heavy whipping cream or milk
- 2¼ cups confectioners' sugar
- Pink food coloring
- Rainbow sprinkles
Instructions
- Preheat oven to 350° degrees F. Line a 13x9 light metal baking pan with foil or parchment, extending the sides of the foil over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla extract and any additional mix-in, if using. Scrape down the bottom and sides of the bowl as needed. Lastly, add in the baking powder, cornstarch and flour and mix until just combined.
- Press the dough evenly into the prepared pan in an even layer. Bake for 14-16 minutes or until just barely browned. The edges should be very light golden brown but the center will still look slightly underdone and pale. Remember, the bars will continue to cook in the pan as they cool. Allow to cool completely.
- For the frosting: In the bowl of a stand mixer, cream together the butter and vanilla until creamy and fluffy, about 1 minute. Add in the confectioners' sugar, one cup at a time, alternating with the heavy cream until frosting is light and fluffy. Tint the frosting your desired shade, if you'd like.
- Spread the buttercream frosting evenly over the cooled bars. Top with sprinkles.
Notes
Almond extract or citrus zests are an optional mix-in that adds tremendous flavor. I love the combination of almond and vanilla extracts because it lends a cake batter-y, bakery flavor, but I actually prefer lemon zest and vanilla for a fresher flavor.Sprinkles are optional and can be substituted with dried fruit, chopped nuts, or miniature chopped candies, such as mini M&M's.White Chocolate Caramel Snickerdoodle Bars
These White Chocolate Caramel Snickerdoodle Bars are heaven sent! A three-layer bar consisting of a soft and chewy cinnamon cookie bar, a buttery caramel layer and a sweet white chocolate and cinnamon sugar topping! You're going to LOVE these bars!Servings: 15 bars
Ingredients
For the Cookie Bars:
- 12 Tbsp (1½ sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 cups all-purpose flour
For the Caramel Layer:
- 28 oz (Two 14 oz cans) sweetened condensed milk
- 1 cup light brown sugar
- 12 Tbsp (1½ sticks) unsalted butter, cubed
- 1/3 cup light corn syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
For the White Chocolate Layer:
- 2 cups white chocolate chips
- 1/2 cup heavy whipping cream
- 1/4 cup granulated white sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment, extending the foil or parchment paper over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
- For the cookie bars: In the bowl of a stand mixer, cream together the softened butter, brown sugar and granulated sugar with the paddle attachment until creamy and smooth, about 1 minute. Add in the egg and egg yolk, mixing well, followed by the vanilla, scraping down the bottom and sides of the bowl as needed. Lastly, add in the baking soda, cornstarch, ground cinnamon, salt, and flour until a soft dough comes together. Spread the dough evenly into the prepared pan.
- Bake the bars for about 25-30 minutes or until light golden brown and a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
- For the caramel layer: In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar and corn syrup together over medium heat. Cook, stirring occasionally, so butter melts and mixture becomes well combined. As mixture comes to a boil, begin to stir it constantly. Once the mixture comes to a full boil, reduce the heat to medium-low and simmer the caramel mixture, stirring constantly, for about 10-15 minutes or until thickened and golden brown. The mixture should almost pull away from the sides of the pan. Everyone's stovetop is different, so your mixture may thicken and brown sooner than 10-15 minutes, or take longer. Just keep your eye on it. Remove from the heat and whisk in the vanilla and salt.
- Pour the caramel layer evenly over the cooled cookie bars. Spread into an even layer. Cool completely at room temperature, uncovered, about 2 hours, or you can expedite the process by cooling it in the fridge for about 1 hour.
- For the white chocolate layer: In a small bowl, whisk together the granulated sugar and cinnamon. Set aside for now. Meanwhile, add the white chocolate chips to a medium bowl. Pour the heavy cream into a microwaveable glass measuring cup and microwave until hot to the touch, about 30 seconds. Pour the hot heavy cream over the white chocolate chips in the bowl. Let the mixture stand for about 3-5 minutes, then slowly whisk the mixture until fully smooth and melted.
- Pour the white chocolate ganache layer evenly over the cooled caramel layer and smooth it out into an even layer. Immediately top with the cinnamon sugar mixture and lay it on thick. Allow the white chocolate layer to harden and set, about 1 hour at room temperature, before cutting into squares to serve. You can also expedite this layer by refrigerating for about 30 minutes. For the cleanest cuts, I like to run a very sharp knife under super hot water, wipe the blade dry, and cut, repeating this process after each cut. A clean, sharp and HOT knife makes for super clean cuts.
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