The other thread was getting a bit long, so starting with a new one. With social distancing in full effect now, tonight I made a treat that is pretty much made with pantry items. (Ok, items that I pretty much always have in my pantry, anyway).
Churro Bars is a bit like a blondie, made with browned butter, and it has cinnamon on top and bottom. If you want healthy, this is not the recipe for you. It's loaded with butter and brown sugar. But if you like buttery cinnamony goodness, I think you'll enjoy them.
Churro Bars
Ingredients:
1. In a medium saucepan over medium-low heat melt butter and bring to a boil. Stir butter, or swirl pan continuously until it reaches an amber color. Remove from heat and allow butter to cool for 20 minutes.
2. Preheat oven to 350°F. Line a 9x13-inch baking dish with foil and coat with non-stick spray. Set aside.
3. In a large bowl combine butter and brown sugar and stir to combine. Add eggs, vanilla, baking powder, and salt and stir until smooth. Finally add in flour and mix until just incorporated. Set aside.
4. In a small bowl, whisk granulated sugar and ground cinnamon together.
5. Sprinkle half of cinnamon sugar evenly into bottom of prepared pan.
6. Press dough on top of cinnamon sugar.
7. Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden
8. Place pan on wire rack to cook completely.
9. Use foil to remove bars from pan. Cut into squares.
10. Store in airtight container for up to 3 days.
Note: These bake a bit like brownies. They may seem still too soft when you take them out of the oven. But don't leave them in too long, or they'll get really hard and be like a brick (speaking from experience). I'd say don't go over 30 minutes, even if you don't think they're done. As long as your oven temp is right, they'll be fine. I bake them closer to 26 or 27 minutes.
Serving suggestion: These are great either as a base to a scoop of ice cream, or even crumbled over a scoop. A drizzle of caramel might be guilding the lily. But I'd still give it a go if I had caramel topping! lol
I haven't tried this, but I kind of think you might be able to make cookies with this dough because it's a bit stiff. Like roll it into balls, roll in the cinnamon sugar, then put on a pan and maybe press with a fork. I might try that sometime.
Churro Bars is a bit like a blondie, made with browned butter, and it has cinnamon on top and bottom. If you want healthy, this is not the recipe for you. It's loaded with butter and brown sugar. But if you like buttery cinnamony goodness, I think you'll enjoy them.
Churro Bars
Ingredients:
- 1 cup unsalted butter
- 2 cups light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour (spoon and sweep method)
- 1/4 cup extra fine granulated sugar (If you don't have extra fine, you can whir regular through a food processor or blender for about 10 seconds.)
- 1 tablespoon ground cinnamon
1. In a medium saucepan over medium-low heat melt butter and bring to a boil. Stir butter, or swirl pan continuously until it reaches an amber color. Remove from heat and allow butter to cool for 20 minutes.
2. Preheat oven to 350°F. Line a 9x13-inch baking dish with foil and coat with non-stick spray. Set aside.
3. In a large bowl combine butter and brown sugar and stir to combine. Add eggs, vanilla, baking powder, and salt and stir until smooth. Finally add in flour and mix until just incorporated. Set aside.
4. In a small bowl, whisk granulated sugar and ground cinnamon together.
5. Sprinkle half of cinnamon sugar evenly into bottom of prepared pan.
6. Press dough on top of cinnamon sugar.
7. Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden
8. Place pan on wire rack to cook completely.
9. Use foil to remove bars from pan. Cut into squares.
10. Store in airtight container for up to 3 days.
Note: These bake a bit like brownies. They may seem still too soft when you take them out of the oven. But don't leave them in too long, or they'll get really hard and be like a brick (speaking from experience). I'd say don't go over 30 minutes, even if you don't think they're done. As long as your oven temp is right, they'll be fine. I bake them closer to 26 or 27 minutes.
Serving suggestion: These are great either as a base to a scoop of ice cream, or even crumbled over a scoop. A drizzle of caramel might be guilding the lily. But I'd still give it a go if I had caramel topping! lol
I haven't tried this, but I kind of think you might be able to make cookies with this dough because it's a bit stiff. Like roll it into balls, roll in the cinnamon sugar, then put on a pan and maybe press with a fork. I might try that sometime.
Comment