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Caramel Snickerdoodle Bars – Lauren’s Latest

24 December 2024No Comments
Caramel Snickerdoodle Bars – Lauren’s Latest

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Looking for the ultimate dessert that combines the warm, comforting flavors of snickerdoodle cookies with the rich, gooey goodness of caramel? These Caramel Snickerdoodle Bars are exactly what you need. With a soft and chewy cinnamon-sugar crust, a decadent caramel center, and a touch of cinnamon-sugar on top, these bars are a perfect balance of sweetness and texture.

The cookie dough is simple to make, and the caramel filling takes it to the next level, creating a dessert that’s sure to be a hit at any gathering. Whether you’re baking for your family or making a treat to share, these caramel snickerdoodle bars are everything you’ve been looking for.

Why You’ll Love these Caramel Snickerdoodle Bars

What’s not to love about these bars? The combination of a chewy, cinnamon-sugar snickerdoodle crust with a soft, melt-in-your-mouth caramel center is irresistible. It’s a simple yet satisfying treat that’s perfect for satisfying your sweet tooth.

These bars are easy to make, and they’re an impressive dessert that will have everyone asking for the recipe. Whether you’re a caramel fan or a snickerdoodle cookie lover, these bars combine the best of both worlds. Plus, they’re easy to customize and can be stored for days, making them a great make-ahead option for any occasion.

If you love cinnamon-spiced cookies give these a try: Snickerdoodle Waffle Cookies, Snickerdoodle Cookies, Cinnamon Roll Cookies, and Cinnamon Butterscotch Cookies.

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Ingredients Needed for Caramel Snickerdoodle Bars

This snickerdoodle bars recipe uses my recipe for Perfect Snickerdoodles and warm soft caramel. Here’s what you need to make this easy cookie bar recipe. Be sure to check out the variations list too!

  • Butter + Butter Flavored Shortening – the trick to a good snickerdoodle is to have to be puffy but not too puffy. You can use all butter if preferred.
  • Granulated Sugar – to sweeten the cookies.
  • Eggs – for structure.
  • Vanilla Extract- for flavor.
  • All-Purpose Flour – to fill out the cookies and make the dough.
  • Cream of Tartar – this is a common ingredient found in almost all snickerdoodle recipes. It gives the cookie its signature slightly tangy taste.
  • Baking Soda – our leavening agent.
  • Salt – to balance out the sweet.
  • Cinnamon + Sugar – these two are mixed together to create the perfect cinnamon sugar blend.
  • Kraft Caramels + Heavy Cream – I’m talking about the cube-shaped caramels that can be found at your local grocery store. The heavy cream makes the caramel pourable and soft. If you’re using a homemade caramel sauce, omit the Kraft caramels and heavy cream. See my homemade caramel sauce recipe.

Variations for Caramel Snickerdoodle Bars

  • Use brown sugar: For a deeper, molasses-like flavor, swap out the granulated sugar for brown sugar in the cookie dough.
  • Add chocolate chips: Want to make these even more indulgent? Add a handful of chocolate chips to the dough to create snickerdoodle caramelita cookie bars.
  • Use homemade caramel sauce: If you’re feeling ambitious, swap the Kraft caramels for your own homemade caramel sauce for a richer flavor.
  • Go gluten-free: Substitute the all-purpose flour for a gluten-free flour blend to make these bars gluten-free.
  • Top with sea salt: For an added salty-sweet combination, sprinkle a pinch of flaky sea salt on top before baking.
  • No Caramel – if you’re looking for an even easier recipe just leave out the caramel element! What you’re left with is basically snickerdoodles!
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How to Make Snickerdoodle Bars

For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step directions for making these chewy Snickerdoodle Bars:

1. Preheat Oven + Prep Baking Dish

Preheat oven to 375° F. Lightly spray 9×13 glass baking dish with nonstick cooking spray, set aside.

In a small bowl, stir together cinnamon and sugar. Pour half the cinnamon-sugar mixture into the baking dish and spread around to coat the bottom.

A hand using a pink brush to spread oil on a black baking tray, with a beige bowl nearby.A hand using a pink brush to spread oil on a black baking tray, with a beige bowl nearby.
A small bowl contains a mound of brown powder on a countertop.A small bowl contains a mound of brown powder on a countertop.
A spoon holds a small amount of granulated brown sugar over a black baking tray.A spoon holds a small amount of granulated brown sugar over a black baking tray.

In a large bowl, cream 1/2 cup butter, shortening, and sugar with an electric mixer or paddle attachment in a stand mixer. Stir in eggs and vanilla extract.

Cubes of butter in a glass bowl on a marble countertop, with a small wooden spoon resting on a polka dot plate in the background.Cubes of butter in a glass bowl on a marble countertop, with a small wooden spoon resting on a polka dot plate in the background.
A mixing bowl with sugar and butter sits on a marble surface next to a pink cloth and a small plate with a spoonful of sugar.A mixing bowl with sugar and butter sits on a marble surface next to a pink cloth and a small plate with a spoonful of sugar.
A glass bowl with creamed butter and sugar on a countertop, accompanied by a pink cloth and a wooden spoon on a polka dot plate.A glass bowl with creamed butter and sugar on a countertop, accompanied by a pink cloth and a wooden spoon on a polka dot plate.
A glass bowl with three cracked eggs and vanilla extract atop creamed sugar and butter. A pink cloth and wooden spoon are nearby.A glass bowl with three cracked eggs and vanilla extract atop creamed sugar and butter. A pink cloth and wooden spoon are nearby.
A glass bowl of creamy, yellow cake batter on a kitchen countertop, with a wooden spoon and a polka dot plate in the background.A glass bowl of creamy, yellow cake batter on a kitchen countertop, with a wooden spoon and a polka dot plate in the background.

Whisk flour and other remaining dry ingredients and stir until just incorporated. Scrape edges and mix again briefly.

A glass bowl filled with flour and sugar on a countertop, with a pink cloth and a polka-dotted tray holding wooden utensils in the background.A glass bowl filled with flour and sugar on a countertop, with a pink cloth and a polka-dotted tray holding wooden utensils in the background.
A glass bowl filled with crumbled dough mixture sits on a countertop. A wooden spoon with brown sugar is on a polka dot tray in the background, next to a pink cloth.A glass bowl filled with crumbled dough mixture sits on a countertop. A wooden spoon with brown sugar is on a polka dot tray in the background, next to a pink cloth.

3. Press Dough into the Pan

Take 2/3 of the cookie dough and press into the bottom of the pan in an even layer and up the sides about 1 inch. Sprinkle the top of the cookie dough with 1 tablespoon of the remaining cinnamon sugar.

Thick, yellow cake batter being poured from a bowl into a deep, greased baking pan dusted with breadcrumbs.Thick, yellow cake batter being poured from a bowl into a deep, greased baking pan dusted with breadcrumbs.
Hands pressing dough into a rectangular baking pan lined with breadcrumbs.Hands pressing dough into a rectangular baking pan lined with breadcrumbs.
Hands pressing dough into a rectangular baking pan on a light-colored countertop.Hands pressing dough into a rectangular baking pan on a light-colored countertop.
Person pressing dough into a rectangular baking dish.Person pressing dough into a rectangular baking dish.
A rectangular baking dish with a freshly baked cakelike dessert dusted with sugar on a textured surface.A rectangular baking dish with a freshly baked cakelike dessert dusted with sugar on a textured surface.

4. Melt + Pour Caramel

In a medium-size bowl, add caramels and heavy whipping cream. Microwave for 20-second intervals, stirring in between each until completely melted and smooth.

Thick orange-brown sauce being poured from a container into a gray bowl.Thick orange-brown sauce being poured from a container into a gray bowl.
Pouring white cream onto a bowl of brown soup on a table.Pouring white cream onto a bowl of brown soup on a table.
A whisk in a bowl of smooth caramel sauce, with a small, polka-dotted plate in the background.A whisk in a bowl of smooth caramel sauce, with a small, polka-dotted plate in the background.

Pour caramel over cookie dough and spread to smooth.

Caramel sauce being poured over a dessert crust in a baking pan, with a bowl of ingredients in the foreground.Caramel sauce being poured over a dessert crust in a baking pan, with a bowl of ingredients in the foreground.
Caramel sauce is being poured into a baking pan lined with dough and sprinkled with sugar.Caramel sauce is being poured into a baking pan lined with dough and sprinkled with sugar.

5. Top with Cookie Dough + Cinnamon Sugar

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. Sprinkle the cookie dough on top of the caramel with the last of the cinnamon and sugar.

Hands pressing dough onto a sheet of caramel in a baking pan, with a bowl of extra dough nearby on a countertop.Hands pressing dough onto a sheet of caramel in a baking pan, with a bowl of extra dough nearby on a countertop.
Hands pressing dough onto a caramel-filled baking dish.Hands pressing dough onto a caramel-filled baking dish.
A hand holding a spoon sprinkles sugar over a tray of unbaked dough.A hand holding a spoon sprinkles sugar over a tray of unbaked dough.

6. Bake + Cool

Bake snickerdoodle bars in a preheated oven for 25-30 minutes or until the edges are lightly golden brown.

A rectangular baking dish filled with crumb-topped baked dessert rests on a pink cloth on a light stone surface.A rectangular baking dish filled with crumb-topped baked dessert rests on a pink cloth on a light stone surface.
A person slices a golden-brown cake in a rectangular baking pan on a countertop.A person slices a golden-brown cake in a rectangular baking pan on a countertop.
A slice of dessert with a caramel drizzle on a white plate.A slice of dessert with a caramel drizzle on a white plate.

Once baked, everything will be puffed and a little bit larger than before. All totally normal! Let the snickerdoodle bars simmer down and cool, then cut into bars!

Pro Tip: At room temperature, the caramel and cookie bars will be soft and barely runny. Warm bars fresh out of the oven means hot caramel lava. I’m not saying that’s a bad thing, buuuuut don’t say I didn’t warn you.

Storage + Make Ahead Directions

Store these bars in an airtight container at room temperature for up to 5 days. If you have a lot of leftovers, you can refrigerate them to keep them fresh longer.

To Make Ahead: These bars can be made ahead and stored in an airtight container for up to a week. The flavors will even intensify after a day or two.

To Freeze: These bars freeze really well! Just wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. When ready to serve, let them thaw at room temperature.

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With their soft, chewy texture and gooey caramel center, these Caramel Snickerdoodle Bars are the perfect sweet treat. Whether you’re looking for a new dessert to try or need something that’ll impress at your next gathering, these bars are sure to hit the spot. The printable recipe is below. Have a great day, friends!!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Three stacked caramel-filled bars with a golden-brown crust rest on a marble surface.