Chocolate Cinnamon Squares Recipes

CHOCOLATE CINNAMON BARS

Steps:

• Combine first 4 ingredients in a large bowl.
• Add butter, shortening, egg, and egg yolk, mixing well. Press evenly into a lightly
• greased 15x10x1-inch jellyroll pan.
• Beat egg white slightly, and brush over mixture.
• Combine remaining ingredients; sprinkle over bottom layer.
• Bake at 350~ for 25 minutes. Cool and cut into bars.

CHOCOLATE CINNAMON SQUARES

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and yolk. Combine flour, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Beat egg white until foamy; brush over dough. Combine the chocolate chips, nuts, sugar and cinnamon; sprinkle over dough. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

CHOCOLATE CINNAMON BARS

Steps:

• For Cookie Crust: Beat flour, butter, sugar, and cinnamon until crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake at 350°F for 15-18 minutes.
• For Chocolate Layer: Melt chips and butter in saucepan over low heat until smooth. Remove from heat and stir in brown sugar, egg whites, and vanilla. Pour over hot crust.
• Bake at 350°F for 20-25 minutes. Cool and sprinkle with powdered sugar (if you'd like). Cut into bars.

EASY CINNAMON BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, mix sugar, butter and egg yolk with spoon. Stir in flour and cinnamon. Press in pan.
• Beat egg white and water until foamy; brush over dough. Sprinkle with nuts.
• Bake 18 to 23 minutes or until very light brown. For bars, immediately cut into 7 rows by 6 rows. Cool in pan on wire rack, at least 30 minutes.

CINNAMON SQUARES

Steps:

• Prepare base: heat oven to 325 degrees. In a food processor, combine confectioners' sugar, flour, baking powder and cinnamon. Pulse until free of lumps. Scatter butter cubes across top and pulse again until mixture is crumbly and beginning to come together.
• Press mixture evenly into a shallow 9- to 9 1/2-inch square baking pan. Bake until shortbread is firm, barely colored and no longer has a sheen on its surface, about 30 minutes. Remove from oven and cool on a rack until warm.
• While shortbread cools, prepare icing: In a small saucepan over low heat, melt butter and syrup together. Whisk in the confectioners' sugar and cinnamon until free of lumps. Remove from heat and allow to cool just until slightly thickened. Whisk again and pour over warm shortbread, using a spatula to reach edges. Allow to cool completely, then cut into 16 squares.