Serves 18
75 min
Snickerdoodle Chess Bars
Recipe GLPRfd89128f7d7ea3
Rich, buttery bars with a dense crumb topped with a sweet cinnamon-sugar layer. These chess bars feature separated eggs and a thick batter that bakes to a fudgy interior while developing a light, crispy cinnamon-sugar crust on top. Perfect for satisfying dessert cravings.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup unsalted butter, melted
1 lb brown sugar, tightly packed (about 2 1/2 cups)
1 cup white granulated sugar
4 large eggs, separated
1 1/2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 tbsp sugar, for topping
1 tbsp ground cinnamon, for topping
Directions
Preheat your oven to 350°F. Line a 10×10-inch or 13×9-inch baking pan with aluminum foil, then coat the foil generously with baking spray to prevent sticking.
In a small bowl, whisk together the ground cinnamon and 4 tablespoons of sugar until evenly combined. Set this cinnamon-sugar mixture aside for topping.
Pour the melted butter into the bowl of an electric mixer fitted with a paddle attachment.
Add the brown sugar and granulated sugar to the melted butter. Beat on medium speed for 2–3 minutes until the mixture is well combined and creamy.
Separate the 4 eggs, keeping the whites in a separate bowl. Add only the egg yolks to the sugar mixture and beat until fully incorporated, about 1–2 minutes.
Add the vanilla extract and beat until just combined.
Sift together the flour, baking powder, and salt in a separate bowl to remove any lumps and incorporate air.
Add the flour mixture to the batter and mix on low speed until just combined. The batter should be thick and uniform; do not overmix.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Sprinkle the cinnamon-sugar topping evenly over the batter, using about 3/4 to all of the mixture depending on your preference for cinnamon flavor.
Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The bars should be set at the edges and slightly fudgy in the middle.
Remove from the oven and let cool completely in the pan on a wire rack, about 30 minutes.
Once cooled, gently lift the foil out of the pan and transfer to a cutting board. Cut into 18 squares of equal size.
Serve the bars warm or at room temperature. Store any leftovers in an airtight container.
