Dulce de Leche Bar Cookies – Think snickerdoodle cookies topped with layers of creamy caramel and white chocolate. Simply amazing!
I suspect I probably shouldn’t be posting a recipe that I’m not exactly sure how to pronounce, but it’s not like I haven’t done it before. (I’m talking about you Hodduk!) Sorry; I don’t speak Spanish! I think you’ll forgive me once you try these luscious Dulce de Leche Bar Cookies, though!
Dulce de leche. . .it seems like it’s everywhere! But what is it? My first response – heavenly! But, really, what is it? It’s very simple, actually. Basically, it’s just sweetened condensed milk that has been slowly heated until it becomes an amazing creamy caramel sauce. Simple, but glorious! You need this in your life!
Sure, you could make your own dulce de leche, but it takes hours and hours! For the quick and dirty option, just buy it from the store. Nestle La Lechera is probably one of the most common store-bought versions. (I found mine in the international food aisle at the grocery store, not in the baking aisle.)
You may also find dulce de leche under Eagle and Bonne Maman brands. I’m sure there are more options depending on where you are. Consistency may vary among the brands, however. I like Nestle’s dulce de leche because it is thick, but not too thick to spread. The flavor is awesome, too!
All the elements of this cookie just come together so brilliantly into one amazing dessert! The cookie layer is tender and reminiscent of a sugar cookie. Using brown sugar instead of white granulated sugar provides a bit more of a caramel flavor, which is an excellent base for these Dulce de Leche Bar Cookies.
Sprinkling the entire cookie base with a cinnamon/sugar mixture creates a cookie that is reminiscent of a snickerdoodle. I defy anyone to tell me that the snickerdoodle is not one of the best cookies around! (I may be biased – it’s the first cookie I learned to make on my own!)
So, if the cookie itself weren’t good enough, we are topping it with luscious layers of dulce de leche, melted white chocolate, and even more cinnamon/sugar mixture! To. Die. For.
Last Christmas, I made white chocolate-dipped snickerdoodles (a fave!) for my cookie trays, and I imagine these Dulce de Leche Bar Cookies are exactly what those snickerdoodles would have tasted like if they had been dipped in caramel. No need to imagine. You get it all right here in one fantastic bar cookie!
With the warmth of cinnamon and creamy caramel in every delicious bite, these Dulce de Leche Bar Cookies are a wonderful way to begin the fall season.
Think snickerdoodle cookies topped with layers of creamy caramel and white chocolate. Simply amazing!
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter softened
- 2 cups brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sugar
- 3 teaspoons cinnamon
- 1 can dulce de leche 13-14 ounces
- 12 ounces white chocolate
- 1/3 cup heavy whipping cream
- 1 tablespoon light corn syrup
Heat oven to 350 degrees. Line a 9 x 13 x 2-inch pan with a parchment paper or foil sling and mist lightly with non-stick spray.
Whisk flour, baking powder, and salt together in a medium-sized bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add in eggs and vanilla and beat until combined.
Add the flour mixture and mix on low speed just until combined. Spread mixture into bottom of prepared pan. Dough will be sticky, so you may need to use your fingers to press the dough into place.
Mix the cinnamon and ¼ cup sugar in a small bowl. Sprinkle 2 tablespoons of the cinnamon/sugar mixture evenly over the cookie dough.
Bake 25 to 30 minutes and allow to cool completely.
Spread the dulce de leche over the cooled baked cookie.
In a small saucepan, combine white chocolate, heavy whipping cream, and corn syrup and melt over low heat until smooth.
Allow to cool slightly, then spread over dulce de leche layer. Sprinkle the remaining cinnamon/sugar mixture over the white chocolate layer.
Cover tightly and refrigerate for at least one hour. Cut into 24 squares. Store in an airtight container.
Prep time does not include inactive time for cooling.
Recipe slightly adapted from Sarah Cummings.