Loaded with white chocolate chips and caramel, these cinnamon sugar "snickerdoodle" caramelitas are annoyingly delicious!
prep time 15mins
cook time 30mins
total time 45mins
author: Salt & Baker
2cupsall purpose flour
2 1/4cupsquick cook oats
1 1/2cupslight brown sugar, packed
1 3/4teaspoonground cinnamon
1 1/4cupsunsalted butter, softened
2 1/2cupswhite chocolate chips(about 16 oz)
14ozjar of caramel sauce(about 1 cup)
Cinnamon Sugar topping
Preheat oven to 350. line an 9x9 inch square pan with parchment paper.*
In the bowl of a stand mixer add the flour, quick cook oats, sugar, baking soda, cinnamon, and salt. Whisk to combine. Add the softened butter, and using the paddle attachment mix on low speed until the dough forms. Don’t overmix.
Press ¾ of the dough in the bottom of the prepared pan. Bake for 10 minutes.
While that's in the oven, in a small bowl combine the granulated sugar and ground cinnamon. Stir to combine. Set aside.
Remove the pan from the oven and sprinkle the white chocolate chips evenly overtop. Drizzle the caramel overtop of the white chocolate chips.
Crumble the remaining dough over the caramel, making sure you’ve covered everything evenly. Sprinkle the cinnamon sugar mixture overtop. Bake for 20 minutes. Remove from oven and let cool.
Place in refrigerator for 4 hours or until firm. Cut and serve.
*If you don't have a 9x9 inch pan, you can use an 8 inch square pan. Just know the bars will be a tad thicker. **This stores well in an airtight container for 3-5 days.Recipe Source: adapted from How Sweet Eats