Try this Churro Bars recipe
- 2 eggs
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 cup unsalted butter
- *spoon and sweep method: use a spoon to fill measu
- 1/4 cup imperial sugar extra fine granulated sugar
- 2 cups imperial sugar light brown sugar
- 2 1/2 cups all-purpose flour*
- Carbohydrate 1.04534125004016 g
- Cholesterol 20.9658333501248 mg
- Fat 7.81740333974133 g
- Fiber 0.172574995391021 g
- Protein 0.60048791641823 g
- Saturated Fat 4.94790608738966 g
- Serving Size 1 1 bar (26g)
- Sodium 67.5688583234062 mg
- Sugar 0.872766254649139 g
- Trans Fat 0.546422208786893 g
- Calories 76 calories
Step-by-step
- 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 9x13-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.
Unsalted butter performs the heavy lifting in this recipe. Melting and heating the dairy fat drives off water content and toasts the milk solids until amber colored. This process concentrates flavor through the Maillard reaction. Cooling the fat for twenty minutes prevents premature egg coagulation when the wet ingredients are combined.
Structuring the Dough
Proper flour incorporation dictates the final density of the baked pan. Overmixing activates gluten networks, producing a tough crumb instead of a tender bar. Stop stirring the all-purpose flour the moment dry streaks disappear from the bowl. Lining the nine-by-thirteen-inch baking dish with foil ensures clean extraction after the treats cool completely on a wire rack.
- Edges browning too fast? Lower the oven temperature by twenty-five degrees Fahrenheit on the next bake.
- Bars sticking to the metal? Ensure the foil receives a thorough coating of non-stick spray before adding the bottom layer of cinnamon sugar.
- Texture turning cakey? Measure flour using the spoon-and-sweep method to avoid packing excess mass into the measuring cup.
