Slow Cooker Snickerdoodle Bars 4 Ingredient. A warm, bakery-style slow cooker dessert with a soft chewy center and crisp cinnamon-sugar crust, bringing cozy spring comfort with minimal ingredients and effortless preparation for Sunday gatherings.
April Comfort: It only takes 4 ingredients. bake it when I am in need of a bake as I prepare Sunday dinner.
It is my little secret spring comfort snickerdoodle bar, cannot be found in any other recipe, and is simply a 4 ingredient recipe that is cooked in the slow cooker so that it feels as though the house was filled with a bakery and I was busy making Sunday dinner. It is based on a straightforward cake mix shortcut, yet the protracted low-heat of the slow cooker renders you a chew handshakes interior, a sparkling caramelized cinnamon-sugar crust which seems like an old-fashioned snickerdoodle cookie bar.
Servings: 8-10
Ingredients
- yellow cake mix → 1 box (15.25 oz)
- eggs → 2
- unsalted butter, melting, slightly cooled → 1/2 cup
- large eggs → 2
- granulated sugar combined with ground cinnamon (to be used to top and line it) → 1/3 cup of granulated sugar + 1 tablespoon ground cinnamon
Slow Cooker Snickerdoodle Bars 4 Ingredient.
Slow Cooker Snickerdoodle: Directions
- Butter or nonstick spray Butter or nonstick spray Grease the inner portion of a 4- to 6-quart slow cooker lightly. This is to facilitate easy release of the bars and to promote such caramelized side.
- Sprinkle the cinnamon-sugar mixture evenly all over the bottom and approximately 1 inch up the sides of the greased slow cooker insert. This forms a flavored crust which will become glistening and caramelized during the cooking process.
- Well before adding the flour, sugar, and salt to the dough, combine the melted butter and the eggs together in a medium mixing bowl until smooth and glossy.
- Pour the dry yellow cake mix into the bowl and mash using a spatula or a wooden spoon until a smooth thick batter is created. It is going to be very thick–continue mixing till there are no dry lumps of mix.
- Pour the batter into the ready slow cooker insert. Spread it evenly with a spatula, pushing it downwardly against the sides covered with cinnamon-sugar.
- Evenly sprinkle the rest of the cinnamon-sugar mixture all over the top of the batter extending to the edges. This is what will be making the shinny caramelized surface on top.
- Use a clean towel of the kitchen to cover the slow cooker and top it with the lid. The towel absorbs the condensation in order to allow the top of the bars to dry and caramelize rather than to become wet.
- Bake at LOW 2 to 3 hours or until the edges are dark-golden and caramelized and the center is only firm when pressed a little. All slow cookers have different speeds of operation, and it is best to start in 2 hours. Do not open the lid too frequently in order not to lose the heat.
- When this is completed, switch off the slow cooker and allow the bars to rest with the lid on it in a span of 15 to 20 minutes. This is to aid the sticky interior finish installation and maintain that smack, crackly cinnamon-sugar top.
- Loosen at the edge using a thin spatula or butter knife. You may cut the bars right in the slow cooker, or remove them in pieces with a wide spatula. Best served warm, with a taste of difference between the crust that has caramelized and the interior which is soft and golden.
Variations & Tips
To please choosy eaters who do not like a heavy touch of cinnamon, halve the cinnamon and use plain granulated sugar in place of topping sugar to maintain the crust sweet but a milder taste. And in case you would like that stronger almost-toffee taste, replace half of the granulated sugar in the cinnamon-sugar mixture with the light brown sugar.
To add a little more luxurious creamy feel, add the vanilla extract (1 teaspoon) to the butter and the eggs. To fancify this up to your company, pour a glaze of sweeter powdered sugar and a little milk and vanilla over the chilled bars, or a thin caramel sauce before serving.
Poor Man Steak in the Slow Cooker 5-Ingredient