White Chocolate-Topped Cinnamon Chip Cinnamon Bars


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I love cinnamon so much that I usually at least double the amount called for in most recipes.

And all that cinnamon is just perfect with white chocolate.

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - Bursting With Big Cinnamon Flavor - Recipe at averiecooks.com

If you’re a cinnamon aficionado, you’re going to love these easy, no-mixer bars that are ready in 30 minutes.

They’re extra soft, tender, supple, and packed with cinnamon flavor.

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - Bursting With Big Cinnamon Flavor - Recipe at averiecooks.com

There’s one full tablespoon of cinnamon stirred into the easy no-mixer-required batter, along with over a cup of cinnamon chips added to the batter.

After baking and spreading a layer of melted white chocolate on top, I sprinkled it with more cinnamon chips. The more, the merrier.

Even though that sounds like a ton of cinnamon, and it is, although the cinnamon flavor is bold and robust, it’s not overwhelming. However, if you’re not as much of a cinnamon lover, I suggest decreasing the amount of cinnamon added to the batter, to taste.

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - Bursting With Big Cinnamon Flavor - Recipe at averiecooks.com

The bars are made exclusively with brown sugar, no granulated, and the brown sugar caramelizes while baking, adding caramely undertones amidst the dominant cinnamon.

If there’s something I enjoy as much as cinnamon, it’s white chocolate. It’s not technically chocolate, but it’s technically good.

I love to make Cinnamon Chip and White Chocolate Peanut Butter, combine the two into one drippy, smooth spread. Talk about a hide-the-spoons situation.

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - Bursting With Big Cinnamon Flavor - Recipe at averiecooks.com

White chocolate is notoriously hard to melt and scorches easily and I recommend either Candy Melts or Dips (what I used), Vanilla Candiquik, or a good quality White Chocolate Bar.

White chocolate chips are the worst because of the stabilizers in them. You don’t want the white chocolate chips in your cookies melting into puddles, so chips have stabilizers added to resist melting, the opposite of what you want here.

Which is a nice, smooth, flat layer that’s perfect for sprinkling on all those cinnamon chips. They add a bit of texture to the otherwise buttery soft, very moist, rich, and dense bars.

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - Bursting With Big Cinnamon Flavor - Recipe at averiecooks.com

If you’re not a white chocolate fan, you can omit it or use regular chocolate. However, the more delicate flavor of white chocolate, coupled with the bright pop of sweetness it lends, makes it a perfect complement to the spicier cinnamon and cinnamon chips.

Cinnamon, ginger, nutmeg, cloves, allspice, molasses, pumpkin. I love all the flavors of fall even though I don’t love that the weather is going to be getting cooler. I wish the weather stayed in the 80s year round.

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - Bursting With Big Cinnamon Flavor - Recipe at averiecooks.com

But I’m a pushover for melt-in-your-mouth soft bars and can get behind these fall-flavored little numbers.

Very happily.

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - Bursting With Big Cinnamon Flavor - Recipe at averiecooks.com

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - If you typically need to double the cinnamon in most recipes, you won't with these. They're for the true cinnamon lover, and topped with creamy white chocolate. Easy, no-mixer recipe at averiecooks.com

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5 from 2 votes

White Chocolate-Topped Cinnamon Chip Cinnamon Bars

By Averie Sunshine
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.
Prep Time: 10 minutes
Cook Time: 18 minutes
Additional Time: 2 minutes
Total Time: 30 minutes
Servings: 1 8x8 pan, 9 to 12 generous squares
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  • 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


  • 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.


Serving: 1, Calories: 253kcal, Carbohydrates: 42g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 36mg, Sodium: 19mg, Fiber: 1g, Sugar: 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Thanks for the entries in the Fall Cooking Giveaway for KitchenAid Stand Mixer, 10-Piece Cookware Set and More! Giveaway

Are you a cinnamon fanatic? White chocolate? 

5 from 2 votes

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. These bars look heavenly – and I’m not even a white chocolate fan!
    I just worked with white chocolate, something that always makes me nervous. I think the only grocery store brand that doesn’t seize or die is Ghirardelli (in bar form). It’s not so bad, white chocolate. Maybe the key is to stop thinking of it as “chocolate?” :D

  2. Drooling… I want these SO bad! Beautiful bars!!
    I’m also a sucker for cinnamon – I always double the amount.

  3. Oh my goodness, I didn’t know cinnamon chips were a thing and now I need some! Like, immediately. These bars look incredible! :)

  4. I love cinnamon as much as you and know I would not be able to stop eating these. They look incredible! I’m pretty much addicted to cinnamon chips – so yummy and not artificial tasting.

    1. I have to make sure to not start snacking on cinn chips, b/c once I start, it’s way too easy to reach for multiple handfuls!

  5. I also love cinnamon and usually add a lot more than the recipe states. But it’s just so good and it reminds me of fall and Christmas. I really want to give these a try but I’ve never seen cinnamon chips before….:(

  6. OMG!! These look amazing and I totally agree the more cinnamon the better! I love the combo of cinnamon and white chocolate! Genius!

  7. You said it – cinnamon is THA best. Also, cinnamon chips > potato chips. It needed to be said.

  8. Averie, you are the dessert bar queen! I am always so impressed by each new, unique, and totally creative bar recipe you bake! Cinnamon chips are made for people like you and I. But I can’t find them anywhere in stores. I’ve ordered them before and am hooked. I need to get some more because they are just perfect this time of year!

    I love the white chocolate on top! You camera caught the light so perfectly on each bar. I have so much trouble with white frostings/toppings and such sometimes. Most of the reshoots for my book were in that category. :( Anyway – these bars. Love ’em!

    1. Sally the light on bars like this can be so dramatic and hard to work with; the sharp contrast of light and dark, anything white that reflects it, then an orange-ish subject can turn a hideous shade – trust me the only reason these bars came out as well as they did was b/c I spent all of 2012-2013 photographing orange food, much of which had a white-ish glaze or frosting on top :) Sorry about your reshoots. I know I will have them too….ugh….

      Cinn chips. Major drought on there here for 1 year. And then 1 groc store got them, and now 3 have them, all within like 3 mos. Weird!

  9. How, how, HOW do you produce such photogenic dessert bars? They seriously look like they were sculpted from clay! By Michelangelo! I have to track down some cinnamon chips ASAP!!!

    1. Omg you are toooooo kind!! Thank you! These do have sort of a clay-like look, don’t they! It’s the color contrast in part that makes these pop. But thank you! And I know you’re a cannela fan and know you’d love these!

  10. I’m glad someone understands my cinnamon addiction! These bars look absolutely to die for.