White Chocolate Ganache Filled Snickerdoodle Bars

White Chocolate Ganache Filled Brown Sugar Snickerdoodle Bars | Cookies and Cups

My husband had to go on a business trip.

He got to go to Spain…his hotel was on the beach…and the temperatures there were in the low 80’s.

Tough stinkin’ life. Meanwhile I held down the fort.

My girlfriends and I were talking though…when husbands go out of town, they pack, they kiss the family goodbye and they head out…

When the mom leaves for a trip, heck, for even an afternoon…the amount of preparation is insanity…

Pack school lunches, your child doesn’t like tuna…REMEMBER?  Bus at 8:00, please dress in matching clothes, homework, sports practices, VEGETABLES WITH DINNER…

When dad leaves, no notes left, no clothes laid out Garanimals-style, no teeth-brushing reminders…

How freeing must THAT be? So yeah, he went to Spain and life didn’t change all that much.

Except for the fact that we all missed him.

And of course upon his return I decided to make him a treat…combining 2 of his favorites:

White Chocolate and Snickerdoodles.

I know, I’m the best.

White Chocolate Ganache filled Snickerdoodle Bars.

White Chocolate Ganache Filled Brown Sugar Snickerdoodle Bars | Cookies and Cups

These are super impressive, and equally delicious.

And hello, brown sugar snickerdoodle?  YESSSSSS.

How To Make Snickerdoodle Bars

  1. Whisk your dry ingredients all together and set aside.
  2. Make the batter with butter, eggs, vanilla…adding in your dry ingredients last.
  3. Line and grease a jelly roll pan and spread the batter in the pan. It will be sticky, so do your best!
  4. Bake that and let it cool completely in the pan.
  5. Meanwhile go ahead and make your white chocolate ganache.
  6. Melt some white chocolate chips with heavy cream.
  7. Once it’s melted set it aside to cool for an hour-ish. It will need to be a spreadable consistency, but not too loose.
  8. Loosen your cookie from the pan by running a knife around the edges. And invert it onto a large cutting board.
  9. Cut the cookie in half with a sharp spatula or sharp knife…
  10. I even cut off the edges, because I’m OCD and wanted all my bars to look equally pretty.
  11. Spread the white chocolate to about 1/2 inch from the edge of one half of the cookie and place the other half on top.
  12. Cover and let that chill for a while until the ganache is completely set…and then cut into bars!

White Chocolate Ganache Filled Brown Sugar Snickerdoodle Bars | Cookies and Cups

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White Chocolate Ganache Filled Snickerdoodle Bars


Description:

Makes approx 24 bars


Ingredients:

Cookie

  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup butter, room temperature
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 2 tsp vanilla

Filling

  • 2 cups white chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°
  2. Butter a 10×15″ jelly roll pan (baking sheet with sides), then line the bottom of the pan with parchment and then butter the paper and dust with flour. This is very important so the cookie doesn’t stick…trust me. Set aside.
  3. Whisk together flour, salt and cinnamon. Set aside.
  4. In the bowl of your stand mixer cream the butter and brown sugar together for 3 minutes until light and fluffy. Add in eggs and vanilla and stir until incorporated and smooth.
  5. Turn mixer to low and add you flour mixture until evenly mixed.
  6. Spread the dough into your prepared pan. It will be very sticky, so do your best.
  7. Bake for 12-15 minutes until golden and a toothpick comes out clean from the middle.
  8. Allow to cool completely in pan on a wire rack.
  9. While cookie is cooling prepare your ganache filling.
  10. Over a double boiler combine white chips and cream. Melt together stirring occasionally.
  11. Once just melted, transfer bowl to a wire rack to cool for about an hour. You want a spreadable consistency, not too loose, not too stiff.
  12. When everything is cooled run a knife around the edges of the cookie pan, loosening the cookie. You might even need to run a spatula under the cookie at the edges.
  13. Invert the pan onto a large cutting board.
  14. With a sharp spatula or knife cut the cookie in half. I even cut the edges off the cookie, so all the bars would be equally pretty.
  15. Spread the cooled ganache onto one of the cookie halves, spreading to about 1/2 inch from the edge. Place the other cookie half on top. Chill for at least an hour, until ganache is completely set.
  16. Cut into squares.

Notes:

cover and store airtight for up to 3 days.

You could also sprinkle cinnamon sugar all over the top of the cookie before baking to get that rolled sugar look of a snickerdoodle!

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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niki
niki

Let me tell you these bars are amazing!! Think cinnabon cinnamon roll into a chewy, moist can’t stop eating bar. I made these for a bbq and they were perfect finger food not requiring plates silverware etc. I also cut them into triangles and drizzled the remainder of the white ganache over the top for a little something extra. I have only made these once in fear I will eat the whole pan myself!!

Julie
Julie

Thanks for this recipe – it’s fabulous! It was a big hit this weekend as part of the dessert buffet at a fundraiser for special needs and medically fragile kids.

Julia

Woah, what a great variation of a recipe similar to my Snickerdoodle Blondies! I’ve seen a lot of different spins on them, but never a stuffed/sandwiched one. It’s brilliant! I found this by accident while looking for a recipe for white chocolate ganache (thank you!). These look absolutely sinful – bravo!

Russell van Kraayenburg

Yum and yum!

Carolyn

Um, whoa. That’s all I have to say here. Whoa!

Caroline
Caroline

I think these are the most delicious things I have ever made! Thank you for sharing this recipe! I did increase the amount of cinnamon to 2 tsps and the vanilla to 3 tsps. Otherwise I followed your recipe exactly. This will definitely become a staple in my dessert repertoire. Thanks again for sharing.

Katrina @ In Katrina

I can’t even.

Ala

Love? Yes. Impressed that you’re mum of the house and still manage to squeeze in time to make these delectable little treats? Um, yes. Duly. Well done, captain mom! Loving it 🙂

Jesse

oh i love snickerdoodles. they’re such an underrated cookie!

Kathy

Oh yum! My mother-in-law would love these! She can’t have chocolate so I’m always on the lookout for desserts like this!

Kelly Senyei | Just a Taste

Oh my word! I am nearly speechless! These look so chewy and delicious. Thanks for sharing!

Tracy |Peanut Butter and Onion

These look so worth the effort.

Sylvie @ Gourmande in the Kitchen

Such a great combination! White chocolate and cinnamon sounds great together.

cheryl smith

wow!! these look great… but i dont know whether ill be making it or not… because if i do i wont be able to stop myself from eating the whole batch myself… well done 🙂

Laurie - A Wiener Dog in the Kitchen

Wow! Those are calling my name!! I love Snickerdoodle Bars and these are over the top with the addition of white chocolate ganache. People think I’m nuts because I’m not overly fond of regular chocolate, but I LOVE white chocolate, and cannot wait to try these… Bookmarking as we speak!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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