Glazed Snickerdoodle Bars with Walnuts #SundaySupper

Glazed Snickerdoodle Bars with Walnuts #SundaySupper is a lacto ovo vegetarian recipe with 18 servings. For 82 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 545 calories, 6g of protein, and 25g of fat per serving. A couple people made this recipe, and 34 would say it hit the spot. This recipe from Pies and Plots requires vanillan extract, water, granulated sugar, and walnuts. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is not so awesome. If you like this recipe, you might also like recipes such as Pasta with Spinach, Chili, and Walnuts #SundaySupper #GGHoliday2013, Snickerdoodle Bars, and The Best Snickerdoodle Bars.

Servings: 18

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan, line it with parchment and lightly butter the parchment.In a medium bowl, stir together flour, baking powder, cinnamon, cream of tartar, and salt.In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Add the eggs one at a time, mixing until each is fully incorporated. Add the vanilla and beat until once again light and fluffy. Add the flour mixture and stir to combine. Stir in the walnuts until evenly distributed.Pour the batter into the prepared pan. Spread into an even layer. In a small bowl, stir together cinnamon and sugar for topping. Sprinkle the topping into an even layer over the batter. Use it all.Bake for 40-45 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan.Once the bars are cool, make the glaze. In a medium bowl, whisk together sugar, water, and vanilla until a thick, but spreadable glaze forms. Add more water to make it thinner or sugar to make it thicker as necessary. Immediately spread glaze evenly over bars. Cut into pieces and serve. Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in pieces in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 2 hours.

 

Step by step:

1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan, line it with parchment and lightly butter the parchment.In a medium bowl, stir together flour, baking powder, cinnamon, cream of tartar, and salt.In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work too.

2. Add the eggs one at a time, mixing until each is fully incorporated.

3. Add the vanilla and beat until once again light and fluffy.

4. Add the flour mixture and stir to combine. Stir in the walnuts until evenly distributed.

5. Pour the batter into the prepared pan.

6. Spread into an even layer. In a small bowl, stir together cinnamon and sugar for topping. Sprinkle the topping into an even layer over the batter. Use it all.

7. Bake for 40-45 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan.Once the bars are cool, make the glaze. In a medium bowl, whisk together sugar, water, and vanilla until a thick, but spreadable glaze forms.

8. Add more water to make it thinner or sugar to make it thicker as necessary. Immediately spread glaze evenly over bars.

9. Cut into pieces and serve. Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in pieces in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 2 hours.

Nutrition Information:

covered percent of daily need