CIN­NA­MON BARS

Better Homes & Gardens - Best of Summer Recipes - - Picnic Bars -

prep 20 min­utes bake 25 min­utes at 350°F

2 cups all- pur­pose flour

2 tsp. ground cin­na­mon

1 tsp. bak­ing pow­der

1/4 tsp. bak­ing soda

2 cups packed brown sugar

2/3 cup but­ter

2 eggs

2 tsp. vanilla

1/4 cup gran­u­lated sugar

1 tsp. ground cin­na­mon

1 Tbsp. but­ter, melted

1. Pre­heat oven to 350° F. Line a 9- inch square bak­ing pan with foil, ex­tend­ing the foil over edges of pan. Grease foil. In a medium bowl stir to­gether flour, the 2 tsp. cin­na­mon, the bak­ing pow­der, and bak­ing soda.

2. In a medium saucepan cook and stir brown sugar and the 2/3 cup but­ter over medium heat un­til but­ter melts and mix­ture is smooth. Re­move from heat; cool slightly. Stir in eggs and vanilla. Stir in flour mix­ture un­til com­bined.

3. Spread bat­ter into the pre­pared bak­ing pan. Bake 25 to 30 min­utes or un­til a tooth­pick comes out clean. Cool slightly in pan on a wire rack.

4. In a small bowl stir to­gether gran­u­lated sugar and the 1 tsp. cin­na­mon. Brush warm bars with the 1 Tbsp. melted but­ter and sprin­kle with the cin­na­mon-sugar; cool com­pletely. Us­ing the edges of the foil, lift un­cut bars from pan. Cut into bars. Makes 24 bars.

per bar 131 cal, 1 g fat ( 1 g sat. fat), 18 mg chol, 52 mg sodium, 28 g carb, 0 g fiber, 20 g sug­ars, 2 g pro.

Cut it! Be­fore the potluck be­gins, make sure all of the bars, brown­ies, and desserts are cut into serv­ing-size pieces. Loosen a serv­ing or two that can eas­ily be re­moved from the pan.

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