Ingredients
1 cup butter, softened2 cups packed brown sugar2 large eggs, room temperature2 teaspoons vanilla extract2-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt1/4 cup sugar3 teaspoons ground cinnamon2 cans (13.4 ounces each) dulce de leche12 ounces white baking chocolate, chopped1/3 cup heavy whipping cream1 tablespoon light corn syrup
Preparation
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend 1 inch over the sides.
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.
In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack.
Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour.
Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.
