Snickerdoodle Blondie Bars Recipes

SNICKERDOODLE BLONDIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
• In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
• Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it's best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
• Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

SNICKERDOODLE BLONDIE BARS

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in the vanilla. Beat in the eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-in. square baking pan., Mix topping ingredients; sprinkle over top. Bake until set and golden brown, 35-40 minutes. Cool completely in pan on a wire rack. Cut into bars.

SNICKERDOODLE BLONDIE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed pan and parchment paper.
• In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients. Mix until smooth and no streaks remain. Lightly grease hands, press mixture into an even layer in prepared baking pan. Sprinkle with cinnamon-sugar topping mixture.
• Bake for 25-30 minutes.
• Allow blondies to cool before slicing. Store in an airtight container for up to several days.

EASY SNICKERDOODLE BLONDIES

Steps:

• Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
• Add in the dry ingredients (flour and baking powder).
• Spread in a greased 9x13 inch pan. The batter will be thick almost like a cookie mixture.
• Combine the cinnamon topping ingredients and sprinkle over the top.
• Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more.

CARAMEL SNICKERDOODLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
• Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
• Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
• Spread dulce de leche over cooled crust.
• Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
• Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
• Lift out of the baking pan using the parchment paper ends. Cut into bars.

SNICKERDOODLE BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
• Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
• Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
• Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
• Bake until the edges are golden and the center is set, 25 to 30 minutes.
• Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.

SNICKERDOODLE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, eggs, and 1 tablespoon vanilla extract together in a bowl using an electric mixer until smooth and creamy. Stir flour mixture into creamed butter mixture until batter is well combined and thick; spread into the prepared baking pan.
• Combine white sugar, 2 tablespoons cinnamon, and ginger together in a bowl; sprinkle over batter.
• Bake in the preheated oven until blondies are beginning to pull away from the sides of the pan and are set in the middle, 25 to 30 minutes. Allow blondies to cool, at least 30 minutes.
• Beat confectioners' sugar, cream, 1 tablespoon cinnamon, and 1 teaspoon vanilla extract together in a bowl until glaze is smooth; drizzle onto blondies.