Bready or Not Original: Snickerdoodle Blondies (Redux)

I first shared this recipe for Snickerdoodle Blondies back in 2015, so it’s time for a re-bake and repost, with shiny new pictures of these delicious things!

These are thick, soft, and chewy bars, packed with snickerdoodle flavor. The top is crowed with cinnamon and sugar.

Oh yes, and through the tender crumb are sporadic caramel chips–or cinnamon chips. This recipe is fantastic using either, or both. They add extra oomph without being overkill.

The recipe makes a big 9×13 pan, so this is a good recipe to feed a crowd!

PrintBready or Not Original: Snickerdoodle Blondies (Redux)These soft, chewy Snickerdoodle Blondies are everything a person loves about Snickerdoodles, in deluxe form!Course Dessert, SnackCuisine AmericanKeyword bars, snickerdoodleAuthor Beth CatoEquipment9×13 panaluminum foilIngredientsBlondies1 cup unsalted butter (2 sticks) room temperature2 cups brown sugar packed1 Tablespoon vanilla extract2 large eggs room temperature2 2/3 cups all-purpose flour1 teaspoon kosher salt1/2 tsp cream of tartar1 teaspoon ground cinnamon2 teaspoons baking powder10 ounces caramel chips or cinnamon chipsTopping2 Tablespoons white sugar2 teaspoons ground cinnamonInstructionsPrepare a 9×13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.In a separate bowl, sift together the flour, salt, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the wet bowl. Once everything is mixed, add the bag of caramel or cinnamon chips.Evenly spread the dough into the prepared pan. In a small bowl, mix the sugar and cinnamon. Sprinkle the mix over the dough.Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature. They will keep well for a few days if kept sealed.OM NOM NOM!