Detailed Directions and Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal.
Step 2: Make the Snickerdoodle Base
In a mixing bowl, combine butter, sugar, and brown sugar. Beat until fluffy. Add the eggs and vanilla, mixing until combined. In another bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Assemble the Base and Caramel
Spread half of the snickerdoodle dough into the prepared pan. Bake for 10-12 minutes until slightly set.
Step 4: Add the Caramel
While the base is baking, prepare the caramel. In a saucepan, combine sugar and heavy cream. Stir over medium heat until the sugar dissolves and the mixture thickens. Pour the warm caramel over the baked dough, spreading it evenly.
Step 5: Top with Remaining Dough
Take the remaining snickerdoodle dough and drop spoonfuls over the caramel layer. Use a spatula to gently spread the dough to cover the caramel as much as possible.
Step 6: Bake the Bars
Bake the assembled bars in the preheated oven for an additional 20-25 minutes, or until the top is golden and set.
Step 7: Cool and Slice
Allow the bars to cool completely in the pan for at least 30 minutes. Lift the bars out using the parchment paper overhang and slice into squares.
Notes
Note 1:
For a richer flavor, consider using brown butter in the base.
Note 2:
These bars can be stored in an airtight container at room temperature for up to 4 days or refrigerated for longer freshness.
Note 3:
Feel free to add nuts or chocolate chips to the caramel layer for added texture and flavor.
Note 4:
Allow the bars to cool completely before slicing for cleaner cuts.
