Salted Caramel Snickerdoodle Bars
Author: 
 
Makes 16 bars
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1¼ cups (250 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 large egg (50 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2⅔ cups (333 grams) all-purpose flour
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (2.5 grams) cream of tartar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • Caramel Shards (recipe follows)
  • Garnish: flaked sea salt
Instructions
  1. Preheat oven to 325°F (170°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1¼ cups (250 grams) sugar at high speed until light and fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add egg and vanilla bean paste, and beat at medium speed until combined.
  3. In a medium bowl, sift together flour, baking soda, cream of tartar, and kosher salt. Add flour mixture to butter mixture, and beat at low speed just until combined. (Dough will be thick.) Press dough into prepared pan, smoothing with an of set spatula.
  4. In a small bowl, stir together cinnamon and remaining 2 tablespoons (24 grams) sugar. Sprinkle on top of dough. Sprinkle Caramel Shards on top of dough.
  5. Bake until edges are slightly puffed, 25 to 30 minutes. Let cool completely in pan. (Bars will set as they cool.) Using excess parchment as handles, remove from pan, and cut into bars. Garnish with sea salt, if desired. Store in an airtight container for up to 3 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/salted-caramel-snickerdoodle-bars/