Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Saturday, April 24, 2010

Snickerdoodle Bars


I made these yummy bars for the second time today. Last Sunday we took them to Grandma and Grandpa's for Sunday Supper and today I took them to church for the First Holy Communion retreat. They are reeeeally yummy, and oh-so easy. The batter was made and in the pan before the oven preheated -- my litmus test for a super easy dessert. And my kids inhaled them, my litmus test for a tasty dessert!

If you like the flavor of a Snickerdoodle cookie, but prefer a softy, these are for you. And even if you like a crisp Snickerdoodle cookie, these will be irresistible.

The recipe came from My Own Sweet Thyme. The first time I made them in a 9 x 13 x 2 and the second time I used a 9 x 13 x 1 -- they both work fine.

Snickerdoodle Bars
Makes about 16 square bars -- more if you cut them smaller

Printer version

2 2/3 cups flour
2 t. baking powder
1 t. salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 T. vanilla
2 T. white sugar
2t. ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

Spread the batter evenly in the prepared pan.

In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan.

Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife (I use a bench knife).



MAB said...

Barbara, you are a lifesaver! I just found out tonight that I need to bring a baked good to a homeschool project fair on Tuesday. And I just finished my grocery shopping today.

I've got all the ingredients for these so I'll give them a try. Thanks!

Abby said...

Another awesome bar! You're killing my hips! I have a feeling I'll be making this soon.

Lissa said...

Hi - a lurker here. I tried these tonight, but they didn't turn out for me. The batter was very dry, more like a dry cookie dough than a batter. The only thing I can think I might have done wrong is in the amount of butter I added - I have a 2# roll of butter and had to weigh out the appropriate ounces. I used 8 ounces, which I think should convert to 1 cup, right? Any thoughts on what might wrong?

Lisa said...

Glad you liked the Snickerdoodle Bars. My son was talking about them again tonight, how he could eat a whole pan of them. They are definitely his favorite and great for lots of occasions.

scmom (Barbara) said...

By use of common sense, I would say 8 oz. should be exactly 1 cup, or two sticks, unless you are using margarine, which has water added. I can't imagine why they did not turn out -- I've tried them twice and they were identical each time. The batter is very thick, but does not bake dry at all. They are moist and chewy. I'm so sorry you had trouble. Could it be your scale is off?

Deborah said...

I'm pretty sure sharing this recipe has got you into heaven. I made them with the girls this afternoon and talk about a hit! Perfect in every way! Thanks Barbara! :)

Anonymous said...

Hi Barbara!

I so enjoy your blog and thanks for a great new snack/dessert idea.

However, I made these this morning and I did the test for "doneness" but I don't know if I judged them correctly. What should the resulting texture in the center of these bars be? From your lovely photo, they appear to be on the "cakey" side? I think mine were underdone.Even after additional bake time they were still gooey. Maybe this is right?
I double checked the ingredients.

Sorry to complicate such a simple recipe. I'm a pretty inept baker/cook. These seemed like such a great alternative to other sweets we have around here.

Thanks so much! Annie

scmom (Barbara) said...

You know, I made these again yesterday and they were a little "gooey," too. I made them in a shiny pan, as opposed to the glass pan I used the first time (in the picture). I think they definitely need to bake the full 30 minutes in my shiny pan. They are very moist, but should not be "undone" in texture. Maybe try baking them a little longer, since you've already know that the shorter time is not enough. If you baked them for 30 minutes and they were "undone" try for 35. The edges get crisp, but that's o.k. Or, try upping the oven temp to 375 degrees -- I think that may be what I need to do when I use my shiny pan. Unfortunately some recipes just require trial and error -- I guarantee they are worth it!

Lisa said...

I made these again yesterday. I bake them in a 9 x13 inch metal pan, not light but not too dark in color. I baked mine for the full 30 minutes and they were on the light side of done. They were eaten with enthusiasm and were gone this morning. Still, next time I might let them bake a couple of minutes longer.

Ovens do vary a bit. You might want to look for a slight spring on the top when touched lightly and a golden color developing beneath the cinnamon-sugar.