White Chocolate-Topped Cinnamon Chip Cinnamon Bars
These soft, tender, and moist bars are robustly flavored with cinnamon. One hearty tablespoon is stirred into the batter, along with cinnamon chips that both line the interior of the bars, and are sprinkled on top. If you can’t fine cinnamon chips, there’s really no substitute in this recipe and I recommend ordering them. If you prefer less intensity of cinnamon flavor, dial down the amount added to the batter. The white chocolate topping adds a sweet pop to counter the spiciness of the cinnamon. Read the blog post for tips when selecting white chocolate, as it’s notoriously difficult to melt and prone to scorching. These fast and easy bars are ready in 30 minutes and are perfect for fall and winter baking.
Ingredients
- ½ cup unsalted butter 1 stick, melted
- 1 large egg
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon or to taste
- 1 cup all-purpose flour
- one 10-ounce bag cinnamon chips
- 8 ounces white candy melts Vanilla Candiquik, or White Chocolate Bar, melted
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Stir in 1 1/4 cups cinnamon chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 18 to 20 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan while you melt the white chocolate topping.
- In a small microwave-safe bowl, melt the white chocolate according to package directions. I melt it in short bursts of about 15 seconds each, stirring after each burst. To melt 8 ounces takes about 1 minute in my microwave. Don’t overcook the chocolate, noting that white chocolate scorches and will seize up very easily. If that happens, there’s no way to save it and you have to discard and start over.
- Smooth the white chocolate over the bars in an even flat layer.
- Sprinkle with 1/3 cup cinnamon chips or whatever remains in bag.
- Allow white chocolate layer to set up fully before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition Information
Nutrition Facts
Serving: 18x8 pan, 9 to 12 generous squares
Amount Per Serving
Calories 253
% Daily Value*
| Serving | 1 | |
| Calories | 253kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 36mg | 12% |
| Sodium | 19mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.