Caramel Crescent Snickerdoodles Recipe 455

Steps:

• Combine cinnamon and sugar. Cut out about a 2 inch by 2 inch piece of dough and wrap it gently and snuggled around one caramel candy. Roll it in the cinnamon sugar mixture. Place them onto a baking sheet about 1inch or so apart. Bake them at 350˚F for about 12 minutes, or until they're firm and slightly puffy. Let them cool for just a few, but these have to be eaten warm, for maximum caramel flow. SIDE NOTE: Unless you want to play hockey and use these as pucks, nuke them for a couple of seconds or warm them in a low oven for a few minutes before eating them, just to get them gooey again!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
• Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
• Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
• Spread dulce de leche over cooled crust.
• Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
• Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
• Lift out of the baking pan using the parchment paper ends. Cut into bars.