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I love just about every kind of Mexican food, so it’s no surprise I’d love one of their most famous desserts: churros! While this doughy treat actually originated in Spain and Portugal, it made its way across the Atlantic where it was quickly adopted and adapted into the Mexican treat we know today. This recipe is inspired by the classic churro flavors, but it’s a whole lot easier to whip up. May I introduce you to our Churro Bars! They’re full of sweet cinnamon goodness and bake up in no time.
I’d call these bars something between a blondie and a cookie bar. They’re deliciously dense and chewy, but have that crispy top that resembles the outside of a fried churro. With plenty of cinnamon and sugar sprinkled on top! We didn’t include a chocolate dipping sauce in this recipe, but I’m sure you could whip one up for the full Mexican experience.
These easy bars would make the perfect treat for a bake sale, potluck, or just a late night treat at home. One of the best parts is that you’re likely to have all the ingredients on hand already! How great is that? Give these Churro Bars a try and see if you don’t have a new favorite on your hands.
Churro Bars
Yield(s): Serves 12-16
10m prep time
35m cook time
you're making mealtime meaningful.
Ingredients
- 1 cup butter (2 sticks), softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoon vanilla
- 2 ⅓ cups flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
Topping
- ⅓ cup sugar
- 3 teaspoons cinnamon
Preparation
- Preheat oven to 350 degrees F and grease a 9x13-inch baking dish.
- In a large bowl, mix together the butter, granulated sugar, and brown sugar. Add eggs one at a time, then vanilla, and mix until smooth.
- Sift together the flour, baking powder, salt, and cinnamon and slowly incorporate the dry ingredients into the wet until just combined.
- Spread dough into the prepared baking dish.
- In a small bowl, mix together the topping and sprinkle over the dish.
- Bake for 30-35 minutes. Allow to cool before slicing.
Recipe adapted from Practicallyhomemade.com