[These snickerdoodle caramelitas are sponsored by McCormick!]
Hello, snickerdoodle caramelitas!
We’re making these bars a thing this season — and for good reason. Layers of crumbly oats, chewy texture, white chocolate chunks and a generous caramel drizzle combine into something truly irresistible.
I can hardly resist anything snickerdoodle, and these caramelitas hit every note.
Today I’m partnering with McCormick to share a festive twist on classic caramelitas. If cinnamon and cinnamon sugar are among your favorite holiday flavors, these bars are made for you.
You can also find another holiday recipe I created with McCormick Cinnamon Sugar on Instagram — a dreamy Cinnamon Sugar Brulee French Toast perfect for Christmas morning. Serve the French toast for breakfast and these bars for dessert later in the day for a double dose of holiday flavor.
Traditional caramelitas layer oats, caramel sauce and chocolate chips to delicious effect. For this version I leaned into snickerdoodle flavors using McCormick Ground Cinnamon, McCormick Cinnamon Sugar and plenty of white chocolate chips for a creamy, festive finish.
McCormick Cinnamon Sugar has been a nostalgic staple for me since childhood. From buttered cinnamon-sugar toast to sprinkling it on oatmeal and apples, it’s one of those comforting flavors that shows up year-round in my kitchen, and especially during the holidays.
The bars come out chewy with a slight crunch and an abundance of cinnamon-sugar flavor. They’re festive, comforting and addictive.
Check out this video of Snickerdoodle Caramelitas
Snickerdoodle Caramelita Bars
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Ingredients
- 2 cups all-purpose flour
- 1 cups instant, quick cook oats
- 1 1/2 cups loosely packed brown sugar
- 1 teaspoon McCormick Ground Cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, melted
- 1 1/2 cups white chocolate chips
- 1 (10 ounce) jar of your favorite caramel sauce
- 1 teaspoon McCormick Cinnamon Sugar, plus more for sprinkling
Instructions
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Preheat the oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.
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In a large bowl, whisk together the flour, oats, brown sugar, cinnamon, baking soda and salt. Stir in the melted butter until a crumbly dough forms.
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Press half of the dough into the prepared pan and bake for 15 minutes.
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Immediately sprinkle the warm crust with white chocolate chips, drizzle the caramel sauce over the chips, then crumble the remaining dough on top. Sprinkle with additional Cinnamon Sugar. Bake for another 15 to 20 minutes, until set and golden.
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Remove from the oven and sprinkle a little more Cinnamon Sugar over the top. Let the pan rest for 4 to 6 hours before slicing; chilling in the fridge makes slicing easier.
Notes
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Just look at those bites — chewy, cinnamon-sugared and perfect for holiday dessert tables or cozy winter snacks.