Reviews
Add Rating & Review
Back to Snickerdoodle Crumb Bars
All Reviews for Snickerdoodle Crumb Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 55 mins
Yield: Makes 16 bars
snickerdoodle crumb bars
Ingredients
Streusel
1/2 cup unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
1/2 stick cold unsalted butter (4 tablespoons), cut into pieces
Topping
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
Bars
1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
Cook's Notes
To keep the layers intact, let the cake cool completely before cutting it into bars.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 55 mins
Yield: Makes 16 bars
snickerdoodle crumb bars
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 55 mins
Yield: Makes 16 bars
Recipe Summary
prep: 20 mins
total: 55 mins
Yield: Makes 16 bars
prep: 20 mins
total: 55 mins
prep:
20 mins
total:
55 mins
Yield: Makes 16 bars
Makes 16 bars
snickerdoodle crumb bars
snickerdoodle crumb bars
Ingredients
Ingredients
1/2 cup unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
1/2 stick cold unsalted butter (4 tablespoons), cut into pieces
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
Directions
Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
Topping: Stir together cinnamon and granulated sugar; set aside.
Bars: Preheat oven to 350 degrees. Butter an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. Whisk together flour, baking soda, cream of tartar, and salt.
In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine. Spread half of batter into bottom of dish. Sprinkle with half of cinnamon sugar. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon. Sprinkle evenly with streusel, then remaining cinnamon sugar. Bake until a tester inserted in middle comes out clean, 30 to 35 minutes. Let cool completely. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.
Cook's Notes
To keep the layers intact, let the cake cool completely before cutting it into bars.
Cook’s Notes
To keep the layers intact, let the cake cool completely before cutting it into bars.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Snickerdoodle Crumb Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Snickerdoodle Crumb Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
