Recipe by Sarah Cummings, Reynoldsburg, Ohio
First place and Best of Show, Cookies & Pastries (Bar Cookie), 2017
Baking temperature: 350 degrees
Baking time: 25-30 minutes
Yield: 36 cookies
Ingredients
- 1 c softened butter
- 2 c brown sugar, packed
- 2 large eggs
- 2 t vanilla extract
- 2 ½ c all-purpose flour
- 2 teaspoons baking powder
- 1 t salt
- ¼ c white sugar
- 3 teaspoons cinnamon
- 1 can Dulce de Leche
- 12 oz. white chocolate
- 1/3 cup heavy whipping cream
- 1 T light corn syrup
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13” pan with parchment paper
- Cream together butter and brown sugar until light and fluffy
- Add in eggs and vanilla, beat together
- Stir flour, baking powder and salt together in another bowl and gradually beat into egg mixture
- Spread mixture into bottom of prepared pan
- Whisk together sugar and cinnamon; sprinkle about 2 T over batter
- Bake 25-30 minutes and allow to cool completely
- Cover with Dulce de Leche
- In a small saucepan, combine white chocolate, heavy whipping cream and corn syrup and cook until smooth. Allow to cool slightly and then spread over Dulce de Leche
- Cover with remaining cinnamon sugar
- Cover tightly and refrigerate for at least an hour before cutting