Bready or Not: Maple-Glazed Cinnamon Chip Bars

Most of the sweet treats I make go with my husband to his work. These Maple-Glazed Cinnamon Chip Bars left everyone there dazzled and amazed.

I confess, they turned out even better than I anticipated, too, though I knew from the start they combine many of my favorite things: soft and chewy blondie bars, cinnamon chips, more cinnamon and sugar on top, and a touch of maple glaze.

I actually debated whether or not the glaze was necessary. Would it be too sweet?

I soon found out that no, the glaze was not too sweet. It adds just a little extra oomph to complement the existing sweetness in the bars.

The bars travel keep and travel well, too. I kept them chilled in the fridge–I live near Phoenix, after all, my kitchen tends to be warm year-round–in sealed containers, with waxed paper between stacked layers. We found the bars were amazing after three days, but it’s kind of a miracle they lasted even that long.

These things are GOOD. Really good. Even by Bready or Not standards.

Modified from Taste of Home 13×9 Holiday Special Issue, 2015.

Print Recipe

Bready or Not: Maple-Glazed Cinnamon Chip Bars

These stunning bars are a cinnamon-lovers dream, sweet but not too sweet. This is an easy dessert that will stun people.

Course: Dessert, Snack

Keyword: bars, maple

Author: Beth Cato

Ingredients

Bars

• 1 cup unsalted butter 2 sticks, softened
• 2 cups brown sugar packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup cinnamon chips

Topping

• 1 Tablespoon white sugar
• 1 teaspoon cinnamon

Glaze

• 1/2 cup confectioners' sugar
• 3 Tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract

Instructions

• Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray.
• In a large bowl, cream together butter and brown sugar, followed by the eggs and vanilla.
• In a separate bowl, sift together flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture. Fold in the cinnamon chips.
• Spread batter in the pan. Combine the topping ingredients and sprinkle them all across the top of the batter.
• Bake for 20 to 25 minutes, until golden brown and the middle passes the toothpick test. Cool completely in pan on a wire rack.
• To make the glaze, combine all three ingredients in a small bowl until smooth in texture. Drizzle over top of bars and let set for fifteen minutes.
• Use foil to lift contents onto cutting board. Slice into bars. Store in an airtight container between layers of wax paper, either at room temperature or refrigerated.
• OM NOM NOM!