Churro Bars: A Sweet and Simple Treat for Beginners
These Churro Bars deliver the warm, cinnamon-sugar goodness of classic churros in an easy-to-make, no-fry treat. Soft, buttery, and perfectly spiced, they’re the ultimate dessert for any occasion! 🍪✨
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 bars 1x
Ingredients
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Cinnamon-Sugar Topping:
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
1. Prepare the Oven and Baking Dish
Preheat the oven to 350°F (175°C). Line an 8-inch baking dish with parchment paper and lightly spray it with non-stick cooking spray. This prevents the bars from sticking and makes cleanup easier.
2. Mix the Cinnamon-Sugar Topping
In a small bowl, combine the granulated sugar and cinnamon. Stir well until evenly mixed. Sprinkle half of this mixture evenly over the bottom of the prepared baking dish. Set aside the remaining mixture for the topping.
3. Prepare the Batter
In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth and well combined. This step helps create a chewy texture by fully incorporating the sugar into the butter.
Add the egg and vanilla extract to the mixture, whisking until fully incorporated. This adds moisture and enhances the overall flavor of the bars.
In a separate bowl, mix the all-purpose flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Overmixing can lead to dense bars, so it is best to mix only until no dry streaks remain.
4. Assemble and Bake
Pour the batter into the prepared baking dish, spreading it evenly to ensure uniform baking. Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean. A few moist crumbs are fine, but there should not be any wet batter on the toothpick.
5. Cool and Slice
Remove the baking dish from the oven and allow the churro bars to cool completely before slicing. Cooling helps the bars firm up, making them easier to cut into neat squares. Once cooled, slice them into nine equal bars and serve.
Notes
- Measuring Ingredients Accurately: Using the right measurements is crucial for achieving the perfect texture. Flour should be spooned into the measuring cup and leveled with a flat edge instead of being scooped directly from the bag, which can lead to excess flour and dry bars.
- Mixing Technique: Overmixing the batter after adding flour can develop too much gluten, resulting in tough bars. It is best to mix until just combined.
- Checking for Doneness: Since every oven bakes slightly differently, checking the bars a few minutes before the suggested bake time can prevent overbaking. The edges should be set, but the center should still be slightly soft.
- Cutting Clean Slices: For cleaner cuts, use a sharp knife and wipe it clean between slices. Chilling the bars slightly before cutting can also help create neater edges.
- Storage Tips: Churro bars can be stored in an airtight container at room temperature for up to three days. For longer storage, they can be refrigerated for up to a week or frozen for up to three months. When ready to eat, allow them to come to room temperature or warm them slightly in the microwave.