Snickerdoodle Blondie/Cinnabon Oreo Cookie Bars

Snickerdoodle Blondie Bars, so buttery and soft -----with the added crunch of Seasonal Cinnabon/Cinnamon Roll Oreo Cookies. Didn't take a picture of MY RECIPE, that I "tweaked" so this is the closest to it.
Photo by Denise G.
Adapted from i0.wp.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from i0.wp.com

Ingredients

  • Refrigerated

  • 2

    Eggs, large

  • Baking & Spices

  • 2 3/4

    cups All-purpose flour

  • 1

    tsp Baking powder

  • 1 1/2

    tsp Cinnamon, ground

  • 1/2

    tsp Cream of tartar

  • 2

    cups Granulated sugar

  • 1/4

    tsp Salt

  • Dairy

  • 1

    cup Butter

  • 1

    Tub of Butter Cream (or could use Cream Cheese) Frosting

Directions

Instructions Preheat oven to 350F. Grease and flour (or line with parchment paper) a 13x9 pan, and set aside. In a large bowl, combine melted butter and sugar. Add in eggs, stir until combined. In a separate bowl, combine flour, baking powder, cream of tartar, cinnamon and salt. Stir into the butter mixture until combined. Pour batter into prepared 13x9 pan. Top with whole Cinnabon/Cinnamon Roll Oreo Cookies (Seasonal Flavor)I put cookies four across and used pretty much all but 3 of them in the pan Bake on 350F for 25-28 minutes. Stir cinnamon (to taste) into frosting and top hot bars with 1/2 to 3/4 of carton. Cool before cutting.

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