Ingredients
The following ingredients have 20 Servings
- 1 cup butter (softened)
- 2 cups packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 3 teaspoons ground cinnamon
- 1 can dulce de leche (13.4 ounces)
- 12 ounces white chocolate (chopped)
- 1/3 cup heavy whipping cream
- 1 tablespoon light corn syrup
Instruction
- Preheat oven to 350°. Line a 13x9 inch baking pan with parchment paper, letting ends extend over sides.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
- In another bowl, combine flour, baking powder and salt. Gradually beat this mixture into the creamed sugar mixture. Spread this onto bottom of prepared pan.
- In a small bowl, mix 1/4 cup sugar and 3 teaspoons cinnamon together. Sprinkle 2 tablespoons mixture over batter. Set the remainder aside to be used later.
- Bake 25-30 minutes or until edges are light brown. Cool completely.
- Spread the dulce de leche over crust.
- In a double boiler, combine white baking chocolate, cream and corn syrup. Cook and stir over low heat until the chocolate is melted and it is smooth. Allow this to sit for 5 minutes.
- Spread the white chocolate over dulce de leche. Sprinkle with remaining cinnamon-sugar mixture.
- Cover the pan and refrigerate for at least an hour, until the chocolate is set.
- Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers in an airtight container.
