When I initially came across this dessert I thought it was one of those fanciful treats you find in a kid’s book. A delightful delicacy, eaten in an Enid Blyton book or concocted in a more recent version of the magical Harry Potter series. It is in fact an actual dessert rather than a figment of someone’s imagination. Texturally delightful, accentuated by phenomenal flavour, the Caramel Snickerdooble exudes a loud personality of taste indeed. Relatively easy to put together, one does over look the little difficulties, in exchange for the incredible sensory journey that is to be experienced. Loved by all, the Caramel Snickerdooble will give your everyday dessert table a refreshing twist in taste and appearance. Bite into a slice of culinary adventure and make yourself a Caramel Snickerdooble bar today.

Ingredients

· 1 cup butter, softened
· 2 cups packed brown sugar
· 2 eggs
· 2 teaspoons vanilla extract
· 2-1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon salt
· 1/4 cup sugar
· 3 teaspoons ground cinnamon
· 2 cans boiled condensed milk
· 12 ounces white baking chocolate, chopped
· 1/3 cup heavy whipping cream
· 1 tablespoon light corn syrup

Directions

1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides by 1 inch.

2. In a large bowl, cream butter and brown sugar until light and fluffy. 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.

3. In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack.

4. Spread boiled condensed milk 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 the condensed milk. Sprinkle with remaining cinnamon-sugar. Refrigerate, covered, at least 1 hour.

5. Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers.

By Mayuri Jayasinghe