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.
Prep Time10 minutesmins
Cook Time18 minutesmins
Additional Time2 minutesmins
Total Time30 minutesmins
Course: Bars & Blondies
Keyword: bars, blondies, cinnamon, cinnamon chips, cinnamon recipes, desserts, white chocolate, white chocolate recipes
8ouncesWhite Candy MeltsVanilla 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.