Caramel Snickerdoodle Bars

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.

5 . Stage

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 . Stage

Spread dulce de leche over cooled crust.

7 . Stage

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 . Stage

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 . Stage

Lift out of the baking pan using the parchment paper ends. Cut into bars.