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Caramel Peach Snickerdoodle Bars feature a chewy cinnamon cookie bar layer loaded with a homemade gooey caramel peach topping.
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Caramel Peach Snickerdoodle Bars

Caramel Peach Snickerdoodle Bars feature a chewy cinnamon cookie bar layer loaded with a homemade gooey caramel peach topping.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 9 bars
Author Tessa Arias

Ingredients

For the snickerdoodle bars:

  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 2 ounces (57 grams) cream cheese, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 large egg plus 1 egg yolk, at cool room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

For the caramel peach topping:

  • 1 tablespoon unsalted butter
  • 3 cups (420 grams) peeled, pitted, and sliced peaches, from about 4 to 5 peaches (thaw if using frozen)
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon vanilla
  • 2 tablespoons heavy cream

Instructions

Make the bars:

  • Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil, leaving an overhang on all sides.
  • In a medium bowl, whisk together the flour, cream of tartar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, use an electric mixer to beat the butter, cream cheese, and sugars on medium-high speed until well combined and smooth, about 3 minutes. Add the egg, egg yolk, milk, and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined.
  • Press the dough into the prepared pan. Bake for 25 minutes, or until lightly golden brown on top. Place the pan on a wire rack and let cool completely.

Make the topping:

  • In a large skillet over medium-high heat, melt the butter. In a large bowl, toss all the remaining ingredients together. Add the peach mixture to the hot pan and cook, stirring often, until the mixture thickens, about 6 to 8 minutes.
  • Top the bars with the warm peach caramel mixture and serve.