PIES AND TACOS
These Snickerdoodle Bars are filled with dulce de leche.
Let’s start by making the Cinnamon Sugar, which gets sprinkled when assembling the dough, and also on top of the bars before baking.
Mix the flour, baking soda, cream of tartar, and salt together. Set it aside. In a large mixing bowl, beat the butter with an electric mixer. You can use the stand mixer with the paddle attachment, or a hand mixer. Add the sugars and beat to combine.
Add the eggs, one at a time, mixing completely before adding the next egg. Follow with a teaspoon vanilla, and stir briefly to combine. Add the dry ingredients to the bowl, and mix on low with the mixer.
Spread half of the dough on the bottom of the baking pan. Spread on an even layer. Sprinkle about 2 tbsp of the cinnamon sugar on top. Spread the dulce de leche on top of the dough.
Top with the remaining dough. Use a spatula to spread it evenly, covering the dulce de leche. Sprinkle the rest of the cinnamon sugar on top.
You can serve the snickerdoodle cookie bars as they are. Or you can drizzle more dulce de leche on top.
They are so chewy, soft, and delicious, with a slightly crispy cinnamon-sugar topping.