Do you ever want to make something sweet but you don't have all of the right ingredients. It seems like every recipe calls for something you don't have. 

Well, here is a recipe that uses ingredients that are pantry basics, so you can bake up a batch on demand. Nothing special needed.

I needed something for my husband to take into work and every recipe I pulled had something that I didn't have except for this one. Snickerdoodle Crumb Bars is a recipe you can make from normal pantry basics.

These crumb bars deliver a crunchy topping and moist cake. It is always nice to have a go to dessert that is easy and simple.

Recipe Print

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), diced

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
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Directions:

• 1. 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.
• 2. Topping: Stir together cinnamon and granulated sugar; set aside.
• 3. 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.
• 4. 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.
• 5. 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.

The post Snickerdoodle Crumb Bars first appeared on Eclectic Red Barn.

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