SNICKERDOODLE BARS

These are the sister bars to the Chocolate Chip Cookie Dough Bars (which are fabulous!) posted las month.

Since I was low on butter I half butter and half olive oil. It worked out well. Leaving me with enough butter to splurge on a cinnamon frosting. I used freshly ground nutmeg which has a more intense flavor than ground nutmeg in a jar. You may need to increase the amount to 1/4 teaspoon nutmeg if you aren't using freshly ground. I use a highly quality high oil content (6% or more) Saigon Cinnamon, so again if you are using cinnamon from your grocery store you may need to use 3/4 teaspoon in the frosting.

If you find this small batch is not enough, this recipe will double nicely.

Snickerdoodle Bars

1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup packed light brown sugar
1/4 cup butter, softened
1/4 cup olive oil
1 egg
1 1/2 teaspoons vanilla extract


Cinnamon Frosting
1/4 cup butter, softened
1 1/2 cup confectioners sugar
1-2 tablespoons half and half or milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
pinch salt

Snickerdoodle bars:

Preheat oven to 350 degrees.

Lightly grease a 8x8" baking pan.

Combine flour, baking powder, cinnamon, nutmeg and salt; set aside.

With an electric mixer beat together butter and olive oil.

Add brown sugar and mix for 3-5 minutes.

Add vanilla and egg and beat until smooth.

Stir in the dry mixture until just blended, no white showing.

Spread batter evenly into prepared pan.

Bake 25 minutes at 350 degrees.

Cool bars completely and frost with Cinnamon Frosting.



Cinnamon Frosting:

Blend butter, sugar, cinnamon and salt in electric mixer bowl until well mixed.

Add vanilla and 1 tablespoon half and half or milk; beat until frosting is smooth and of spreading consistency adding more liquid if needed. Add only a small amount of milk at a time (1 teaspoon) and mix well before adding more liquid.


This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.