Hey friends! I love the warm weather of summer, but the food in the winter is ELITE! I said what I said… The cool, crisp air and warm fires offer the perfect excuse to whip up some heartwarming treats in the kitchen. And among the numerous recipes that grace my table during these chilly months, the one that stands out and gets requested again and again without fail is my Salted Caramel Snickerdoodle Bars.
Winter’s Delight in Every Bite
These bars are a beautiful fusion of classic snickerdoodle flavors and luxurious salted caramel. Imagine a buttery, cinnamon-kissed base, swirled with velvety caramel, and finished off with a sprinkle of flakey sea salt. They’re gooey, chewy, and irresistible.
The Making of a Seasonal Favorite
I stumbled upon this sugar cook base recipe a few years back, made a few tweaks, and added caramel…BAM! Since then, it has become a staple in my winter baking rotation. What I love about it is the simplicity in making these bars. The process is straightforward, yet the result is incredibly satisfying. Creaming the butter and sugar, folding in the dry ingredients, and then layering the dough with caramel—it’s therapeutic, really.
Tips for the Perfect Bars
- Room Temperature Ingredients: To ensure a smooth dough, make sure your butter is softened, and the egg is at room temperature.
- Caramel Thickness: Use a thick caramel sauce to prevent it from being absorbed too much into the dough during baking.
- Avoid Overmixing: When combining the dry and wet ingredients, mix until just combined. Overmixing can result in tough bars.
- Even Layers: Press the dough evenly into the pan for a consistent bake throughout.
- Cool Completely: Let the bars cool entirely before slicing into them. This allows the flavors to settle and the caramel to set, making for cleaner cuts.
Serving Suggestions
These bars are a delight on their own, but here are a few serving suggestions that take them to the next level:
- A la Mode: Serve a warm square with a scoop of vanilla ice cream for an indulgent dessert.
- Coffee Pairing: Enjoy alongside a hot cup of coffee or tea for a delightful afternoon treat.
- Holiday Gifting: Package these bars in cute boxes or jars for a heartfelt homemade gift during the holiday season.
Winter Tradition
Every winter, without fail, I find myself making these bars at least ten times. Friends, family, and colleagues eagerly anticipate their arrival, and they’re gone before you know it. There’s something magical about the combination of warm cinnamon, gooey caramel, and that hint of sea salt that keeps everyone coming back for more.
Try them out and let me know how much you love them below! OR even better, tag me on social 🙂 I love hearing from you all!
Salted Caramel Snickerdoodle Bars
Ingredients
For the Bars:
- 1 cup unsalted butter softened
- 1¼ cups granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- ½-¾ cup thick caramel sauce
- flakey sea salt garnish
For the Cinnamon Sugar:
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Instructions
- Preparation: Preheat your oven to 350ºF (175ºC). Prepare a 9x9-inch baking dish by greasing it and lining it with parchment paper, leaving some overhang for easy removal later.
- Create Cinnamon Sugar: In a small bowl, mix together the ground cinnamon and granulated sugar. Set aside.
- Make the Dough: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing; the dough should be crumbly yet cohesive.
- Assemble the Bars: Press half of the dough into the prepared baking dish in an even layer. Pour the thick caramel sauce over the dough and spread it gently, leaving a slight border around the edges. Crumble the remaining dough on top of the caramel layer. It's fine if some caramel peeks through. Sprinkle the cinnamon sugar evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes or until the edges are golden brown and the center is set.
- Finish: Once baked, remove the bars from the oven and immediately sprinkle flakey sea salt over the top for that perfect salty-sweet balance.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares or bars.
