Snickerdoodle Bars
Snickerdoodle Bars are for lovers of sugar & spice, and everything nice! These Snickerdoodle Blondies start with a tried-and-true blondie recipe -- rich, chewy, with brown sugar for depth -- then jammed with both white chocolate and cinnamon chips, and swirled with a heap of cinnamon-sugar!
Servings 24
Ingredients
- 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
Instructions
- 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.