If you still need a sweet treat to take for Christmas, I have just the recipe for you. This is easy to bake, simple ingredients and over the top delicious. This bars have almost a fudgy interior, a crackly sugared top, can be made in one bowl with no mixer, no room temperature butter is required and you could even double the recipe to make TWO 9×9 pans if you have a large party you are attending. Oh, and the dough is insanely delicious. I bake for the dough – the finished product is delicious but mmmm, dough!! I’ll take my chances with the raw egg.
I baked these earlier in the month when we had a garage full of guys making venison sausage, bacon, jerky, etc. One of the guys mentioned he isn’t a huge sweets fan but he couldn’t stop eating these. That’s when you know a recipe is good. Needless to say, there weren’t any left after sausage making was over.
I cut these up into smaller bars, but you could leave larger if you’d like.
What is your favorite bar? Are you an edge person or middle? I’m middle all the way but wouldn’t pass an edge piece on these bars either.
Snickerdoodle Bars via What’s Gaby Cooking (I love her recipes)
- 1 cup butter, melted
- 2 cups brown sugar
- 4 teaspoons vanilla xxtract
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoons ground cinnamon
- ¼ teaspoon of baking soda
- ¼ cup white sugar
- 1 ½ teaspoons ground cinnamon
- Preheat oven to 350 degrees.
- In a large bowl, combine the melted butter and brown sugar and mix with a wooden spoon until combined. Add the vanilla and eggs and mix until fully incorporated.
- Add the dry ingredients into the bowl, flour, baking powder, cinnamon and baking soda and mix until just combined. The batter will be a bit stiff, but that’s normal.
- Spray a 9×9 baking pan with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle the cinnamon sugar on top and transfer it into the oven. Bake for 30-35 minutes. Once the bars have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.
Refrigerate and cover. Use metal baking pan, if glass, bake at 325.
Enjoy and have a Merry, Merry Christmas this weekend!