Caramel Snickerdoodle Bars

Directions

1. 1
   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.
2. 2
   Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
3. 3
   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.
4. 4
   Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
5. 5
   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.
6. 6
   Spread dulce de leche over cooled crust.
7. 7
   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.
8. 8
   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.
9. 9
   Lift out of the baking pan using the parchment paper ends. Cut into bars.