Today's goodie, Buttermilk Cinnamon Bars, is like a cross between a chewy bar and a dense moist cake. These bars are brought together a little different than most recipes - but this method makes them a breeze to throw together. There's no creaming the butter and sugar or keeping ingredients separate - everything besides a couple items are all added into the mixing bowl at the beginning. It may seem to go against typically recipes, however I found the results spoke for itself. I was worried that all the mixing would make the bars tough as even the flour is added in the beginning - but from what I gather, the softened butter coats the grains of flour which will slow down the development of gluten. Once the batter is ready, we folded in shredded coconut and cinnamon chips for an extra burst of flavor. After the bars have baked and cooled, we made a quick basic vanilla buttercream from softened butter, a dash of vanilla, confectioners' sugar and thinned out the mixture just a bit of milk to slather the tops with a sweet creamy frosting. If you wanted to accentuate the coconut inside, you could garnish the top with some toasted coconut - we decided to leave it as is so the cinnamon would shine through.
Buttermilk Cinnamon Bars