Description
Make unbelievably chewy Caramel Snickerdoodle Bars. These bars layer a soft snickerdoodle base with a rich, gooey caramel topping for the ultimate comforting sweet treat. We keep the steps simple so you can enjoy this family favorite fast.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cinnamon sugar (for rolling/coating)
- 1 (14 ounce) can sweetened condensed milk
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the dough.
- Roll the dough into small balls, about 1 inch in diameter.
- In a shallow dish, mix the cinnamon sugar. Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls in the prepared baking pan, pressing them down slightly and arranging them close together to form a single layer base.
- Bake the base for 15 to 18 minutes, or until the edges are lightly golden.
- While the base bakes, prepare the topping. In a small saucepan over low heat, gently warm the sweetened condensed milk and caramel sauce together until smooth and combined. Stir constantly.
- Remove the partially baked base from the oven. Pour the warm caramel mixture evenly over the hot cookie base.
- Return the pan to the oven and bake for an additional 10 to 12 minutes, until the caramel is set but still soft.
- Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
- Cut into squares and serve.
Notes
- For an extra chewy texture, slightly underbake the snickerdoodle base before adding the caramel layer.
- Use store-bought caramel sauce for speed, or make your own for a richer flavor.
- Ensure the dough balls are packed closely together; they will spread during baking to form the bar shape.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg