Cinnamon Crunch Bars: Easy Recipe
This easy recipe for Cinnamon Crunch Bars uses basic pantry ingredients and is delicious! Can be doubled to feed a crowd. An easy dessert idea or after school snack.
The last time I was at my antique mall, I ran across a small, paperback cookbook called “Baking is Fun!” by Ann Pillsbury. It’s old and wonderful. It came home with me (along with too many other things) and I loved looking through all the recipes. These Cinnamon Crunch Bars are actually listed in the cookie section. After just one bite I almost renamed them Snickerdoodle Bars…because that’s what they taste like. A Snickerdoodle cookie but so much easier to make.
The batter for these cinnamon crunch bars goes together quickly but is a little stiff. I used a big spoon to spread it to the edges of my baking dish. I wondered about the fact that there is no leavening in the recipe but decided to have faith that Ann Pillsbury wouldn’t lead me astray. She did not…they are a thin bar but pack a big punch of cinnamon goodness. If the timing works out, try to bake these so you can serve them warm. They are truly amazing.
Don’t skip the last step because it’s the egg white wash and cinnamon sugar mixture that puts the crunch in these bars. I like that this recipe bakes in an 8 x 8 dish. You get just enough cinnamon crunch bars for a few people. If you need more than just a few bars, this recipe can also be doubled. The bars stay fresh in an air tight container for several days.Â
Cinnamon Crunch Bars
Ingredients
- 1/3 c. shortening
- 1/2 c. Sugar
- 1 egg yolk
- 2 Tablespoons Milk
- 1/2 teaspoon vanilla
- 1 c. Flour
- 1/4 teaspoon salt
- 1/4 teaspoon Cinnamon
Topping
- egg white
- 2 Tablespoon Sugar
- 1/2 teaspoon Cinnamon
Instructions
- Preheat oven to 350 degrees.
- Beat shortening and sugar until smooth.
- Add egg yolk, milk and vanilla. Beat well.
- Sift together flour, salt and cinnamon.
- Add flour mixture to shortening/sugar mixture in two batches.
- Beat well scraping sides of bowl.
- Spoon batter into an 8 x 8 prepared baking dish.
- Batter will be stiff. Use a spoon to smooth it out to the corners and sides of dish.
- Beat egg white and brush it on top of batter.
- Mix 2 T. sugar and 1/2 t. cinnamon. Sprinkle on top of egg white/batter.
- Bake for 25 minutes.
- Cool slightly and then cut into squares.
Notes
*Some links lead to websites where I am an affiliate. Click HERE for my complete disclosure.
More Cookie Bar recipes!
Strawberry Lemon Shortbread Bars
Oatmeal Peanut Butter Bars
Pecan Shortbread Bars
Shopping Sources:
8 x 8 Pyrex dish
Cooling racks
Click the image belowÂ
to learn how to get
my free eCookbook!
Can’t wait to try these bars. Thanks, Ann!
I love anything cinnamon. Can’t wait to try this recipe. Some of my favorite recipes have been found in old recipe books.
To me it’s relaxing to read these old recipe books
These bars good very yummy; I’d like to know what Bakers Joy is. I haven’t heard of it. Thanks for sharing your wonderful recipes.
Hi Carol! It’s a nonstick spray made especially for baked goods. It’s in the baking aisle by the Pam.
Sounds great, but i have not used Shortening in years. Hope i can sub butter instead. Will give it a try. Thanks.
This recipe reminds me of something my Grandma would have made. And I would have LOVED!
The recipe looks wonderful ! Can’t wait to try it. I look forward to every post you have. We like the same things ! I have pale yellow walls with blue and white dishes and colbalt ble glass in the windows ! All of mt flowerpots are blue and white !
it reminds me of when my mom would sprinkle cinnamon & sugar on the leftover pie crust. I couldn’t get enough.
Just pulled these outa the oven. All I can say is “YUMMY”. They are now filed as one of my “favorites”. Thanks, Ann!
Sorry about the typos (I hate auto -correct , which never corrects anything! )
Finally made the crunch bars on this long snowed on weekend (i’m in NH). They are wonderful & my husband loves them. They were my valentine treat for him since cinnamon is hie favorite flavor – even more than chocolaye! Thank you again for sharing.
I thought that nothing could be better than the recipe you gave for snicker doodle bread. It is a family favorite. Cant wait to try this.
I just want to say how much I love receiving your posts. They feel like a chat with a friend over a cup of tea. And I can’t wait to try those cookies. Cinnamon anyth I NV is my husbanx’s favorite. Thanks for sharing the recipe.
Thanks for this, Ann. Looks good, easy. I too love “old” cookbooks!
Take care, Doreen N.
Cinnamon and anything is usually good,or maybe its me,but i like cinnamon.Thanks
Did your Grandmom ever bake you the extra Pie crust after the pie was made? We could never wait for the warm yummy cinnamon delights to come out of the oven. This recipe sounds delicious. Can’t wait to try it with my grandson.
Got the bHome app yesterday. Marked you as a favorite.
Hi Peggy! My mom always let us bake the pie crust scraps topped with cinnamon and sugar. I could hardly wait until they came out of the oven!
My grandmother did that too. Must be a ‘Nanna’ thing. Or a ‘grammy’ thing.
Hi Ann, I love old recipes and these sound like a must make for the weekend. We have enjoyed other recipes from you….thank you! (Also love all of your decorating hints and ideas)
I love old cook books. They have the best recipes. My pancake and waffle recipe come from an old one given to me when I first go married in 1980. My scone recipe came from one my mom has, an old 50’s Betty Crocker cook book she let me copy recipes from. The scone recipe actually had a hand written note included beside it from the British lady that had contributed her family recipe to the cook book, I loved having the history behind the recipe. I shared this on my Facebook and Pinned for later. I will have to try this one soon. I love the idea of the bit of crunch.
Thanks for sharing Pamela!
Thanks for the recipe. We have twin sons (grown) that still love it when I fix their favorite cookies, Snickerdoodles, for them, like I did when they were growing up. Cant wait to try these out on them!
These look amazing and immediately took me back to my youth. My grandfather had a café in a small town and he had the best baker ever. Whenever he made pies, he would cut strips of the leftover crust dough, sprinkle with cinnamon and sugar, and bake for my twin brother and I! They looked so much like your cinnamon crunch bars. He called them rabbit ears! I will have to try these!
Sounds too easy to be good – LOL! But I want to try it! I LOVE your white plates, too!!
Jackie
That sounds wonderful!
shortening. crisco? butter flavored crisco? i’d rather use butter. will that work? they sound delicious, and my daughter loves cinnamon.
Lisa
Hi Lisa…yes plain Crisco. Remember this is a very old recipe! I am not sure about using butter but you could try it. Butter usually makes a recipe a bit “flatter.” If you give it a try let me know how it comes out!
I have everything in the pantry to make these ;-). You had me at…they taste like snicker doodles!
Thanks for sharing.
Lori
Yum! That really sounds delicious, especially with an early morning cup of coffee, or an afternoon cup of tea. What am I saying?? This would really be good with a cold glass of milk. I would have to double the recipe because i can guarantee the first batch would be gobbled up in mere seconds around my house. Thank you so much for this recipe, and for all the recipes that you post. I’m sure I am not alone in saying they are wonderful recipes and have all been great additions to the recipe trove of ideas. Remember the lemon ginger scones?? Oh my goodness!