I thought I'd start our new season with a recipe that our oldest daughter, Rebekah, created. It's amazing! You can serve it for dessert or even for breakfast. Or eat it just because. It's so good we call it Crack on a Plate. Yes it's that good! The first time Rebekah made it I couldn't believe she had just whipped it up with no recipe. I may or may not have snuck an extra piece and when the kids were in bed I may or may not have stared longingly with puppy dog eyes because I had given up evening snacking for Lent. (That night I thanked the Lord a lot for His sacrifice!)
Well. No more lollygagging... here it is!
Cinnamon Roll Bars
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. brown sugar
2 tsp. vanilla
1 c. (2 sticks) salted butter, softened
3/4 c. sugar
5 t. cinnamon
1/4 c. milk
1 to 1-1/2 c. powdered sugar
Cream butter, brown sugar, and vanilla until combined; add eggs. In a separate bowl combine flour, baking soda, and salt with a fork. Slowly add flour mixture to the butter mixture until combined. In a small bowl mix cinnamon and sugar. Spread half of the dough in an ungreased 9x13 inch pan. Sprinkle the cinnamon sugar mixture over the dough. With the remaining dough drop small spoonfuls in even spacing on top of the cinnamon sugar mixture. Spread out the dough over the top. (It's ok that some of the filling will be seen through the top.)
Bake at 375 degrees for 20-25 minutes. Cool bars most of the way. In a small bowl add milk to powdered sugar until blended to desired consistency. Drizzle glaze over the bars, cut and serve. Enjoy!