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Caramel Snickerdoodle Bars
5 from 18 votes

Caramel Snickerdoodle Bars

Caramel Snickerdoodle Bars combine classic snickerdoodle cookie dough with a layer of caramel sauce. A cinnamon-sugar topping adds warm spice while the buttery dough offers a tender, chewy base. These bars bake in a 9x13 pan and feature a sweet, creamy caramel center enclosed by cinnamon dusted cookie crust.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 18 bars
Calories: 345 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup shortening or more butter, butter flavored
  • 1 1/2 cups granulated sugar
  • 2 egg or 2 Tbsp flax seeds + 6 Tbsp water
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour minus 2 tablespoons
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
cinnamon sugar topping
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
caramel filling
  • 13 oz caramels unwrapped, or homemade caramel suace, Kraft brand
  • 1/4 cup heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 375° F. Lightly spray 9x13 glass baking dish with nonstick cooking spray and set aside.
  2. In a small bowl, stir sugar and cinnamon together.
  3. Pour half the cinnamon-sugar mixture into the baking dish and spread around to coat the bottom.
  4. In a large bowl, using an electric stand mixer, cream butter, shortening, and sugar.
  5. Stir in eggs and vanilla extract. Add in all dry ingredients and stir until just incorporated. Scrape edges and mix again briefly.
  6. Take 2/3 of the cookie dough and press into the bottom of the pan and up the sides about 1 inch.
  7. Sprinkle the top of the cookie dough with 1 tablespoon of the remaining cinnamon sugar.
  8. In a medium-size bowl, add caramels and heavy cream*. Microwave for 20-second intervals, stirring in between each until completely melted and smooth.
  9. Pour caramel over cookie dough and spread to smooth.
  10. Take small pieces of remaining cookie dough, flatten slightly in between your hands and place over top the caramel until no more cookie dough remains.
  11. Sprinkle the cookie dough on top of the caramel with the last of the cinnamon and sugar.
  12. Bake for 25 minutes or until the edges are lightly golden.
  13. Cool completely before cutting into bars.

Notes

  • For homemade caramel sauce, do not use Kraft caramels and heavy cream; see the linked homemade caramel sauce recipe instead.

Nutrition Information

Calories 345kcal (17%) Carbohydrates 52g (17%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 37mg (12%) Sodium 225mg (9%) Potassium 135mg (3%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 242IU (5%) Vitamin C 0.1mg (0%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 18 bars

Amount Per Serving

Calories 345

% Daily Value*

Calories 345kcal 17%
Carbohydrates 52g 17%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 37mg 12%
Sodium 225mg 9%
Potassium 135mg 3%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 242IU 5%
Vitamin C 0.1mg 0%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.