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.
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