Give yourself a sweet treat with these delicious dulce de leche snickerdoodle bars from Goodie Godmother!
Hello, darlings! My name is Mary and I am The Godmother behind GoodieGodmother.com, a recipe blog fueled by coffee and a sprinkle of pixie dust. 😉 I’m thrilled to be here today guest posting and sharing dulce de leche snickerdoodle bars on Jennifer’s blog because it’s a blog I very much enjoy reading.
Not only is Jennifer a wonderful blogger with gorgeous recipes, she’s someone who shares my views on food and balance. Eat good food, stay active, focus on the healthy stuff, but don’t deny yourself a treat in moderation. Life is about balance and I love that she talks about this on her blog. I try to do the same on mine, because it’s something I find I need, especially as a blogger who shares a good number of desserts…like the one I’m sharing here today.
What I really like about these dulce de leche snickerdoodle bars is how nicely the snickerdoodle flavors and dulce de leche pair. Dulce de leche is a sweet treat common in Latin American cuisine, and as a caramel-lover, one of my favorite flavors to include in baking. You can find prepared dulce de leche in most grocery stores in the same aisle as the condensed milk. It’s similar to caramel only it has more of a custard like texture and a bit richer flavor.
The snickerdoodle bar is a different take on the classic snickerdoodle cookie, but it’s soft like a blondie, and not crunchy like some bar cookies. The bars aren’t very thick, which is good since this treat is on the sweeter side with the dulce de leche and cinnamon sugar topping. I bake this recipe in an 8×8 square pan and cut the bars to yield either 16 2 squares or 12 rectangles. It just depends on my mood and whether I plan to serve the bars at a party or wrap them individually to put into lunches for my husband or share as desserts after dinner.
To get the beautiful peak pattern along the top of the bar, pipe the dulce de leche in straight lines across the top of the snickerdoodle bar batter and drag a butter knife, toothpick, or chopstick in lines perpendicular to the dulce de leche lines to create the pattern. Feel free to swirl too. You just want to be sure to have a nice bit of dulce de leche on each of the squares after you cut.
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup dulce de leche
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- Preheat your oven to 350 F, then grease and line an 8×8 baking pan with parchment paper, leaving paper handles coming up two sides.
- Cream together the butter and brown sugar in a stand mixer or using a hand mixer. In a separate bowl, sift together the flour, salt, and cream of tartar. Mix together the topping, set aside.
- Add the eggs one at a time, scraping the bowl after each addition. Stir in the vanilla.
- Mix the dry ingredients into the wet ingredients and stir until just combined. Pour the batter into the prepared baking pan and try to spread as evenly as possible. Pipe the dulce de leche onto the batter in lines and swirl or draw peaks in the lines using a toothpick, chopstick, or butter knife.
- Sprinkle the topping evenly over the bars.
- Bake the bars for 20-25 minutes until the edges are just starting to turn a light golden brown. Remove and allow to cool in the pan 10-15 minutes before gently lifting out of the pan (this is where the parchment paper handles come in handy) and placing on a cooling rack to cool completely.
- Cut into your desired size and enjoy! The bars will keep in an airtight container at room temperature 3 days, in the refrigerator 1 week.
If you enjoyed this recipe, I do hope you’ll stop by the Goodie Godmother blog and check it out. You can also find me on Pinterest and Instagram as well as most of the other usual social media sites. Thank you so much for having me as a guest poster, Jennifer!