Cinnamon Bars

These simple cinnamon bars keep for a month in the freezer. And with a cinnamon-sugar coat on top, you're going to want to keep these on hand for when you're craving fall desserts.

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4.0 by 40 people

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  • Makes: 24 servings
  • Serving Size: 1 bar
  • Makes: 24 bars
  • Prep: 20 mins
  • Bake: 25 mins 350°F

Cinnamon Bars

Directions

  1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside. In a medium bowl stir together flour, the 2 teaspoons cinnamon, the baking powder, and baking soda; set aside.
  2. In a medium saucepan cook and stir brown sugar and the 2/3 cup butter over medium heat until butter is melted and mixture is smooth. Remove from heat; cool slightly. Stir in eggs and vanilla. Stir in flour mixture until combined.
  3. Pour batter into the prepared baking pan, spreading evenly. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack.
  4. In a small bowl stir together granulated sugar and the 1 teaspoon cinnamon. Brush warm bars with the 1 tablespoon melted butter and sprinkle with the cinnamon-sugar; cool completely. Using the edges of the foil, lift uncut bars from pan. Cut into bars.

From the Test Kitchen

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

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Nutrition Facts (Cinnamon Bars)

  • Per serving:
  • 131 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 18 mg chol. ,
  • 52 mg sodium ,
  • 28 g carb. ,
  • 0 g fiber ,
  • 20 g sugar ,
  • 2 g pro.

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