Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting later.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This process incorporates air, which will help create a tender bar.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that classic sweet aroma.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can result in tough churro bars.
- In a shallow dish or pie plate, combine the ½ cup granulated sugar and 1 tablespoon of ground cinnamon. Mix well to create the signature churro coating.½ cup granulated sugar, 1 tablespoon ground cinnamon
- Divide the dough in half. Press one half of the dough evenly into the bottom of the prepared baking pan.
- Sprinkle about half of the prepared cinnamon sugar mixture evenly over the dough in the pan.½ cup granulated sugar
- Carefully spread the second half of the dough over the cinnamon sugar layer, pressing it down gently to cover the sugar.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- As soon as the bars come out of the oven, while they are still warm, sprinkle the remaining cinnamon sugar mixture evenly over the top. The warmth will help the sugar adhere.½ cup granulated sugar
- Let the bars cool in the pan for about 10-15 minutes before attempting to lift them out using the parchment paper overhang.
- Transfer the slightly cooled slab to a cutting board and cut it into desired bar shapes.
- While the bars are cooling further, gently warm the dulce de leche in a small saucepan over low heat or in the microwave for a few seconds until it’s pourable. If it’s too thick, stir in 1-2 tablespoons of milk or heavy cream until it reaches your desired drizzling consistency.1 (14-ounce) can dulce de leche (caramel spread), 1-2 tablespoons milk or heavy cream
- Drizzle the warm dulce de leche generously over the cooled churro bars. Add any optional toppings like whipped cream, fresh berries, or chocolate sprinkles for extra flair. Serve immediately and enjoy!Whipped cream, Fresh berries (strawberries, raspberries), Chocolate sprinkles
Notes
Store leftover churro bars in an airtight container at room temperature for up to 3 days. The cinnamon sugar coating may soften slightly over time.
For longer storage, refrigerate in an airtight container for up to 5 days.
Reheat in microwave for 10-15 seconds or toaster oven at 300°F (150°C) for a few minutes.