Churro Bars
Prep Time
30m
Bake Time
25-30m
Yields
24 barsAbout this Recipe
These chewy, buttery bars start with a browned butter base and are topped with an extra helping of cinnamon sugar. All the flavor of a churro with no frying necessary!
Churro Bars
Prep Time
30mBake Time
25-30mYields
24 barsAbout this Recipe
These chewy, buttery bars start with a browned butter base and are topped with an extra helping of cinnamon sugar. All the flavor of a churro with no frying necessary!
Share This Recipe
Ingredients
- 1 cup unsalted butter
- 2 cups Imperial Sugar Light Brown Sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour*
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon ground cinnamon
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
DIRECTIONS
- In a medium saucepan over medium-low heat melt butter and bring to a boil. Stir butter, or swirl pan continuously until it reaches an amber color. Remove from heat and allow butter to cool for 20 minutes.
- Preheat oven to 350°F. Line a 9×13-inch baking dish with foil and coat with non-stick spray. Set aside.
- In a large bowl combine butter and brown sugar and stir to combine. Add eggs, vanilla, baking powder, and salt and stir until smooth. Finally, add in flour and mix until just incorporated. Set aside.
- In a small bowl, whisk granulated sugar and ground cinnamon together.
- Sprinkle half of cinnamon sugar evenly into bottom of prepared pan.
- Press dough on top of cinnamon sugar.
- Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden.
- Place pan on a wire rack to cool completely.
- Once cooled, use the foil to remove bars from the pan and cut into pieces.
- Store airtight at room temperature for up to 3 days.
Share This Recipe
Recipes for Making Memories
Strawberry Sugar Cookies
Are you a sugar cookie fan? These Strawberry Sugar Cookies are perfectly chewy on the inside and crispy around the edges...
Classic Candy Apples
Candy apples are a classic fall treat. They make a fun kid’s activity and can be individually wrapped to give as teach...
Salted Caramel Cookie Bars
Salted Caramel Cookie Bars feature two layers of chocolate chip cookie sandwiching a thick layer of salted caramel for t...
Churro Bars
Prep Time
30mBake Time
25-30mYields
24 barsAbout this Recipe
These chewy, buttery bars start with a browned butter base and are topped with an extra helping of cinnamon sugar. All the flavor of a churro with no frying necessary!
Ingredients
- 1 cup unsalted butter
- 2 cups Imperial Sugar Light Brown Sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour*
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon ground cinnamon
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
DIRECTIONS
- In a medium saucepan over medium-low heat melt butter and bring to a boil. Stir butter, or swirl pan continuously until it reaches an amber color. Remove from heat and allow butter to cool for 20 minutes.
- Preheat oven to 350°F. Line a 9×13-inch baking dish with foil and coat with non-stick spray. Set aside.
- In a large bowl combine butter and brown sugar and stir to combine. Add eggs, vanilla, baking powder, and salt and stir until smooth. Finally, add in flour and mix until just incorporated. Set aside.
- In a small bowl, whisk granulated sugar and ground cinnamon together.
- Sprinkle half of cinnamon sugar evenly into bottom of prepared pan.
- Press dough on top of cinnamon sugar.
- Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden.
- Place pan on a wire rack to cool completely.
- Once cooled, use the foil to remove bars from the pan and cut into pieces.
- Store airtight at room temperature for up to 3 days.