Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Snickerdoodle Crumb Bars 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 13, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Yield: 16 bars For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping of crunchy cinnamon sugar add up to irresistible; cream of tartar lends a subtle tang and a nice chew. Better yet, the ingredients are pantry basics, so you can bake up a batch on demand. Ingredients Streusel ½ cup unbleached all-purpose flour ½ cup packed light-brown sugar ½ teaspoon kosher salt ½ stick cold unsalted butter (4 tablespoons), cut into pieces Topping 1 teaspoon ground cinnamon 2 tablespoons granulated sugar Bars 1 ½ sticks unsalted butter, melted and cooled, plus more for dish 1 ½ cups unbleached all-purpose flour ¼ teaspoon baking soda ½ teaspoon cream of tartar ½ teaspoon kosher salt ½ cup packed light-brown sugar ½ cup granulated sugar 3 large eggs, room temperature Directions Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use. Topping: Stir together cinnamon and granulated sugar; set aside. Bars: Preheat oven to 350 degrees. Butter an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. Whisk together flour, baking soda, cream of tartar, and salt. In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine. Spread half of batter into bottom of dish. Sprinkle with half of cinnamon sugar. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon. Sprinkle evenly with streusel, then remaining cinnamon sugar. Bake until a tester inserted in middle comes out clean, 30 to 35 minutes. Let cool completely. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days. Alpha Smoot Cook's Notes To keep the layers intact, let the cake cool completely before cutting it into bars. Rate it Print