Crumbly Cinnamon Chocolate Squares Recipes

CINNAMON SQUARES

Steps:

• Preheat the oven to 350ºF and line a 9x9 baking pan or dish with aluminum foil leaving a 2-inch overhang on all sides. Spray the foil with cooking spray or grease.
• In a medium bowl mix the flour, 2 teaspoons of cinnamon, the baking powder, and baking soda until fully combined, set aside.
• In a large saucepan, melt the 2/3 cup of butter together with the brown sugar over medium heat, stirring occasionally until smooth. Remove the pan from the heat and let cool slightly.
• Whisk the eggs and vanilla into the brown sugar and butter mixture until combined.
• Pour the dry ingredients into the saucepan and whisk the ingredients together until a smooth batter forms (don't over mix the batter).
• Spread the batter into the prepared baking pan and bake for 25 to 30 minutes (I typically bake mine until exactly 30 minutes), or until a toothpick inserted into the center comes out clean.
• In a small bowl mix the remaining 1 teaspoon of cinnamon, sugar, and 1 tablespoon of melted butter and sprinkle on top of the bars.
• Use the sides of the foil to lift the bars out of the baking pan and set on top of a wire rack to cool completely before slicing.

CHOCOLATE CINNAMON BARS

Steps:

• Combine first 4 ingredients in a large bowl.
• Add butter, shortening, egg, and egg yolk, mixing well. Press evenly into a lightly
• greased 15x10x1-inch jellyroll pan.
• Beat egg white slightly, and brush over mixture.
• Combine remaining ingredients; sprinkle over bottom layer.
• Bake at 350~ for 25 minutes. Cool and cut into bars.

CINNAMON SQUARES

Steps:

• Prepare base: heat oven to 325 degrees. In a food processor, combine confectioners' sugar, flour, baking powder and cinnamon. Pulse until free of lumps. Scatter butter cubes across top and pulse again until mixture is crumbly and beginning to come together.
• Press mixture evenly into a shallow 9- to 9 1/2-inch square baking pan. Bake until shortbread is firm, barely colored and no longer has a sheen on its surface, about 30 minutes. Remove from oven and cool on a rack until warm.
• While shortbread cools, prepare icing: In a small saucepan over low heat, melt butter and syrup together. Whisk in the confectioners' sugar and cinnamon until free of lumps. Remove from heat and allow to cool just until slightly thickened. Whisk again and pour over warm shortbread, using a spatula to reach edges. Allow to cool completely, then cut into 16 squares.