Snickerdoodle Crumb Bars

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. 

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
• 
  

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.