Snickerdoodle Bars

These Snickerdoodle Bars are filled with dulce de leche. They are so chewy, soft, and delicious, with a slightly crispy cinnamon-sugar topping.

Today I will show you how to make this delicious dessert recipe.

snickerdoodle bars filled with dulce de leche stacked on top of each other.

I decided to fill these Snickerdoodle Bars with dulce de leche because I simply love the combination of snickerdoodle cookie and dulce de leche, or caramel. They go so well together.

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Snickerdoodle Bars Recipe

I will show you step-by-step how to make the these chewy snickerdoodle bars.

The full ingredients list plus instructions can be found below on the page.

snickerdoodle bar filled with dulce de leche.

Cinnamon Sugar

Let’s start by making the Cinnamon Sugar, which gets sprinkled when assembling the dough, and also on top of the bars before baking.

The Cinnamon Sugar gives the bars a crunchy topping that goes perfect with the chewy and soft texture of the bars, plus the gooey dulce de leche filling.

Simply mix 1/3 cup of sugar and 2 teaspoon ground cinnamon in a small bowl, and set aside. You can use raw cane sugar instead of granulated sugar for this, it will give the top an even bigger crunch if using the larger sugar crystals.

first picture: mixing cinnamon and sugar in a bowl. second picture: mixing flour, baking soda, cream of tartar in a bowl.

Snickerdoodle Bar Dough

The dough is very similar to a blondie recipe, so technically these are Snickerdoodle Blondie Bars.

To make the dough, line a 9×9″ pan with parchment paper. Make sure to grease the baking pan and the paper. I tried using an 8×8″ pan for this recipe but it was too small, and the top of the bars completely sunk.

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.

first picture: butter being beat in the bowl with the electric mixer. second picture: brown sugar and sugar in a bowl with butter. third picture: egg added to the bowl with sugar and butter.

Remember to scrape the bowl every so often, to incorporate all the ingredients well.

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. When the mixture is almost entirely combined, switch to the spatula to finish incorporating. I like to do that because it will prevent the dough from being over worked, which can result in dry or tough texture once baked.

first picture: beating butter in a bowl with an electric mixer. second picture: flour added to the bowl with the dough. third picture: dough mixed in the bowl.

To assemble

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.

First picture: spreading dough on the bottom of the pan. second picture: sprinkling cinnamon sugar on top of the dough. third picture: spreading dulce de leche on top. Fourth picture: spreading more dough on top of the dulce de leche.

Bake the bars in the preheated oven for about 30 minutes, or until they are done.

The bars are done baking when a toothpick inserted in the bars comes out clean without any batter stuck on it. The edges should be set, and the top shouldn’t feel jiggly.

Let the bars cool down for 15 minutes in the pan. Remove them from the pan by lifting the handles of the parchment paper. Let them cool down another 15 minutes and slice them.

snickerdoodle cookie bars on a board.

To serve

You can serve the snickerdoodle cookie bars as they are. Or you can drizzle more dulce de leche on top.

You could glaze the bars with some cream cheese frosting. I think the tangy frosting will compliment the bars super well, however, don’t go heavy on the sugar in the frosting because the bars are already sweet and delicious.

And the best option, of course, is to serve them à la mode. If the bars have already cooled down, you can put them in the microwave for 5 to 10 seconds, or until they are warm. Put a big scoop of vanilla ice cream on top, and serve! That’s perfect!

snickerdoodle bars sliced into 16 pieces.

Dulce de Leche

I love dulce de leche, and have many recipes using this wonderful ingredient here on the blog.

Nowadays you can pretty much get dulce de leche at any big grocery store. You can find it in the latin food aisle, or sometimes with the sweetened condensed milk.

I have a Dulce de Leche Guide here with everything you need to know about dulce de leche.

You can also make your own dulce de leche.

My favorite method for making dulce de leche at home is the Instant pot, or pressure cooker method. You can find the recipe here.

snickerdoodle filled dulce de leche bars stacked on top of the other, with cinnamon sticks on the side.

If you love these Snickerdoodle Bars, check out these recipes:

And if you make this recipe tag me on instagram or comment below! I love seeing what you bake!

snickerdoodle bars filled with dulce de leche stacked on top of each other.
snickerdoodle bars filled with dulce de leche stacked on top of each other.

Snickerdoodle Bars

Camila Hurst
These Snickerdoodle Bars are filled with dulce de leche. They are so chewy, soft, and delicious, with a slightly crispy cinnamon-sugar topping.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 210 kcal

Ingredients
  

Cinnamon Sugar
  • 1/3 cup granulated sugar 66 grams
  • 2 tsp cinnamon powder
Snickerdoodle Bars
  • 2 1/2 cup all-purpose flour 318 grams
  • 1 1/2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter softened (226 grams)
  • 3/4 cup granulated sugar 150 grams
  • 3/4 cup brown sugar 165 grams
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup dulce de leche

Instructions
 

Cinnamon Sugar
  • Prepare the Cinnamon Sugar by mixing the sugar and cinnamon together in a small bowl. Set aside.
Snickerdoodle Bars
  • Pre-heat the oven to 350ºF. Grease a 9×9” pan, and line the bottom and sides with parchment paper. I like to put two strips of parchment paper crosswise so it’s easy to lift the bars off the pan when they are done baking and cooling.
  • In another medium mixing bowl, add the flour, cream of tartar, baking soda, and salt. Mix to combine, and set aside.
  • In a large bowl, or in the bowl of a stand mixer, beat the butter for 2 minutes.
  • Add the granulated and brown sugar to the bowl and beat for another 2 minutes.
  • Scrape the bowl to make sure the ingredients are getting nicely incorporated together.
  • Add the eggs, one at a time, mixing until incorporated before adding the next egg.
  • Then, add the vanilla, and mix.
  • Finish by adding the dry ingredients to the bowl and mix on low speed with the electric mixer, until almost entirely combined. Then finish mixing with a spatula to incorporate all the bits of flour into the batter.
  • Pour half of the dough on the bottom of the prepared pan. Use an offset spatula to spread it evenly.
  • Sprinkle about 2 tbsp of the Cinnamon Sugar mixture on top of the dough.
  • Spoon the dulce de leche on top. Use a spatula to spread it evenly.
  • Distribute the remaining dough on top of the dulce de leche, and use an offset spatula to spread it out evenly and smooth it out.
  • Top with the remaining Cinnamon Sugar mixture.
  • Bake in the pre-heated oven for 25 to 30 minutes. It can take a bit longer depending on the oven. Make sure the top isn’t jiggly. The edges and the top of the bars should be set, and if you insert a toothpick in the bars it should come off clean.
  • Let the bars cool down for 15 minutes. Remove from the pan. Let them cool down another 10 minutes or so, slice and serve.
Storage
  • Store the bars in an air tight container in the fridge for up to 4 days, let them come to room temperature before serving.
  • If you make the bars without the dulce de leche in the center, you can leave them on the counter, in an air tight container for up to 2 days.

Notes

Plain snickerdoodle bars: You can make this recipe without dulce de leche.
Dulce de leche: Here is my dulce de leche guide, where I talk about all things dulce de leche. And here is my favorite dulce de leche recipe in the instant pot, or pressure cooker.
Cinnamon sugar: You can use raw cane sugar instead of granulated sugar for the Cinnamon Sugar topping, it will give the bars an even bigger crunch if using the larger sugar crystals.
Cream of tartar: Cream of tartar is important to give the snickerdoodle bars a delicious tangy taste. If you don’t have cream of tartar, you can substitute the cream of tartar and baking soda in the recipe for a combination of baking powder and baking soda. For the recipe, instead of 1.5 teaspoon cream of tartar and 1 teaspoon baking soda, you will need 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
Keyword dulce de leche, snickerdoodle

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7 Comments

  1. Hi…These look terrific. Do you think this would work with DDL receta? I have a bunch left over from an Arg. Flan. Maybe just dollops since its so thick? Thanks!

  2. The dough was too thick/sticky to spread out evenly/easily. Would keep sticking to my spatula :(. Managed to work it out but definitely tedious. Any tips? I

    1. maybe there was too much flour in the dough? did you use gram or cup measurements? cup measurements arent always accurate, so you can end up adding too much flour for instance, which would have made the dough too thick. It definitely shouldn’t be too hard to spread it like you’re describing it.

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