Snickerdoodle Bars are for lovers of sugar & spice, and everything nice! These Snickerdoodle Blondies start with a tried-and-true blondie recipe — rich, chewy, made with brown sugar for depth — then crammed with both white chocolate and cinnamon chips, and swirled with a heap of cinnamon-sugar!
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These Snickerdoodle Bars use a longtime favorite recipe of mine as a base, and I just substituted the heck out of it to arrive at these cinnamon-sugar-laden blondies.
I think that these Snickerdoodle Blondies don’t look alluring at first glance because they’re yet another example of ugly food (see Pumpkin Zucchini Cookies and Pumpkin Zucchini Muffins… oof) and have a decidedly understated look, however, they pack a punch when it comes to taste. I reuse this blondie base over and over because it produces a very rich, buttery, and super chewy bar.
The dough boasts a few special qualities that result in the rich, chewy goodness: first of all, it’s made with a lot of butter and brown sugar. In that way, the dough is a bit like chocolate chip cookie dough, but there’s less edges here and more “middle” because they are bars. Having extra cookie middle is always a good thing.
What is also unique and special about these blondies is that they have melted white chocolate chips right in the batter. Melted white chocolate is a key ingredient in the batter itself. Along with all the butter and brown sugar, making these wholly unhealthy, the blondies are wonderfully tasty and rich.
For these Snickerdoodle Blondies, I threw in a slew of cinnamon chips — I actually quite like those and don’t find them to be too inauthentic. Then these bars are topped with thick swirls of cinnamon-sugar.
While they don’t bake up to be the prettiest things in all the land, they’re delightfully sweet and spicy, and will surely get your tastebuds in the fall spirit.
This same blondie recipe also inspired the following recipes! –>
- Butterscotch Blondies with Brown Butter Frosting
- White Chocolate Peanut Butter Blondies
- Macadamia Nut & Fig White Chocolate Blondies
- Candy Corn White Chocolate Blondies
- Lucky Charms Blondies
- 1/2 cup butter cut into cubes
- 2 cups white chocolate chips divided
- 1 1/2 cups all-purpose flour
- 2/3 cup packed brown sugar
- 2 tsp. baking powder
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup cinnamon baking chips
- 2/3 cup granulated sugar
- 1 tbsp. ground cinnamon
- In a medium saucepan over low heat, melt the butter.
- Remove from heat and scatter 1 cup white chocolate chips evenly over the butter. DO NOT stir!
- Allow chip and butter mixture to sit for about 10 minutes.
- Meanwhile, in a large mixing bowl, combine flour, brown sugar, and baking powder.
- Add the eggs, vanilla, and white chocolate butter mixture to the flour mixture. Beat until just combined.
- Fold in remaining 1 cup white chocolate chips, as well as cinnamon chips.
- Spread batter into a greased 9x13-inch pan.
- In a small bowl, whisk together granulated sugar and cinnamon.
- Sprinkle evenly over batter in the pan. Lightly score the top of the batter with a knife -- just a few swirls to add texture.
- Bake at 325 degrees for about 25 minutes, or until edges are golden brown and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool completely.
- Cut into bars.
- Store in an airtight container in a cool, dry place for up to a week. These can be frozen for up to 3 months.
Looking for other autumn-inspired bars & cookies?? –>
- Pumpkin Blondies with Cream Cheese Frosting
- Pumpkin Chocolate Chip Bars
- Soft & Chewy Pumpkin Snickerdoodles
- Zucchini Chocolate Chip Bars
- Zucchini Bars with Brown Butter Frosting
- Snickerdoodle Amish Sugar Cookies