Snickerdoodle Bars Food

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 BARS

Steps:

• Preheat oven to 375 degrees. Grease a 9X13 inch pan.
• Mix together first 4 ingredients in a small bowl. In a large mixing bowl, beat brown sugar and butter til fluffy. Add eggs and beat til well blended then beat in vanilla. Stir in flour mixture til well combined.
• Spead mixture in pan (Using dampened hands helps works the best for me). Combine granulated sugar and cinnamon and sprinkle over the dough.
• Bake for 20-23 minutes. Do not overcook. The center surface of the bars should stay very slightly depressed when done.

SNICKERDOODLE BARS

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Combine flour, brown sugar, baking powder and salt. Whisk egg, butter and vanilla in medium bowl until blended. Add dry ingredients; mix well. Remove 1/2 cup batter; reserve for later use.
• Pour remaining batter into prepared pan. Combine 1 Tbsp. cinnamon and granulated sugar; sprinkle evenly over batter in pan. Top with small spoonfuls of reserved batter.
• Bake 22 to 24 min. or until toothpick inserted in center comes out clean.
• Melt chocolate as directed on package. Stir in remaining cinnamon. Drizzle evenly over dessert. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.

SNICKERDOODLE CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish. Combine flour, 1/4 cup sugar and 1 Tbsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish. Bake 25 min. or until lightly browned.
• Meanwhile, beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside. Combine remaining 2 tsp. sugar and 1/8 tsp. cinnamon.
• Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.
• Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.
• Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.

CARAMEL SNICKERDOODLE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.

SNICKERDOODLE LEMON BARS

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray, line with parchment paper, leaving overhang. Spray the parchment.
• To make the Snickerdoodle crust, in a medium bowl, whisk to combine the flour, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and well blended. Reduce the speed to low and add the flour mixture, stirring until just combined, then stir in the vanilla extract.
• Press the dough in an even layer into the prepared baking dish and refrigerate for 20 minutes. Dock the dough with a fork, then bake for about 20 minutes until the edges are starting to turn golden. Remove and let cool while you make the filling.
• To make the filling, in a small bowl, whisk to combine the flour, baking powder and salt. In a medium bowl, whisk to combine the eggs, sugar, lemon zest and lemon juice. Add the flour and whisk to combine.
• Pour the filling over the crust and bake until set, about 28-30 minutes. Transfer to a wire rack and let cool completely, then refrigerate until completely set, about 1 hour and up to overnight.
• Use the edges of the parchment paper to lift the lemon bars from the pan. Place 8-10 long wooden skewers randomly over the top and dust over confectioners sugar. Cut into 2-inch squares and serve.

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.