• 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 3 tsp ground cinnamon
  • 2 cans (13.4 oz each) dulce de leche
  • 12 oz white baking chips
  • 1/3 cup heavy whipping cream
  • 1 TB light corn syrup
Preheat oven to 350 deg F. Line 9x13" pan with parchment paper. Let extend over sides by 1 inch.

In large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl mix flour, baking powder, and salt. Gradually beat into creamed mixture. Spread onto bottom of prepared pan.

Combine white sugar and cinnamon. Sprinkle 2 TB of this mixture over batter. Bake 25-30 minutes, or until edges are light brown. Cool completely.

Spread dulce de leche over crust.

Melt chocolate, cream, and syrup until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon and sugar. Cover. Refrigerate for at least 1 hour.

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