Snickerdoodle Bars

I have a fascination with snickerdoodles. There is just something amazing about using the cream of tarter as leavening. It gives those cookies that bite, that taste that makes snickerdoodles great. That smooth butter taste with the bite from the cream of tartar and the explosion of cinnamon sugar. Can you beat that?

Now, excuse me while I poke fun of humanity for a minute. I have grown up cooking and baking. I remember being in k-4 and “helping” my mom in the kitchen (granted, it involved washing veggies, but hey, everyone starts somewhere!). While I am highly sympathetic with people who can’t cook, I also find the mishaps of people my age learning to cook highly amusing. I read an article about a girl who was learning to cook. She and her boyfriend tried to make cupcakes. They wanted them done fast so they hiked the oven up to broil and wondered why the cupcakes burned….

Alright. Amusement moment over. Now, onto the Snickerdoodle Bars!!!!!! These divine bites have two layers. A base cakey layer, and a gooey top layer. Top it with cinnamon sugar, and you have a recipe that is to die for!

Snickerdoodle Bars

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Cakey Layer
1 1/2 C flour
1 tsp cream of tarter
1/2 tsp baking soda
1/4 tsp salt
1/2 C butter
3/4 C sugar
1 egg
1/4 C milk

Gooey Layer
1/4 C light corn syrup
1/4 C milk
1 T vanilla extract
12 T butter
1 C, plus
1/4 tsp salt
1 large egg
1 1/4 C flour

Cinnamon sugar

         Heat oven to 350. Grease a 9×13 glass pan. (Yes, glass. If you use a metal one the bottom is going to over crisp and it is just…. odd. Glass. Go with glass, baby!) Set aside.

         To make the cookie base, In a bowl, mix the flour, cream of tarter, baking soda, and salt. In a mixing bowl cream the butter and sugar until it’s light and fluffy. Add the eggs and milk until it’s all creamy. Stir in the flour mix until it’s all mixed in. Spread the dough evenly in the pan.

          Alright, now for the yummy part. Whisk together the corn syrup, milk, and vanilla. In a mixing bowl, (ok, pet peeve. We only have one mixer, so I had to wash the bowl. Right in the middle of cooking!!!!! It messed with with my vibe.) beat the butter, salt, and sugar until it’s all fluffy. Alternate adding the flour and corn syrup mixture. It is going to be thick, but good. Spread it carefully on top of the other layer. Douse it thoroughly with cinnamon sugar. Pop it in the oven for 25-35 minutes. The edges will be set and the center will be gooey. It’s…… so amazing.

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