3/4 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips
CINNAMON-SUGAR FILLING
2 teaspoons ground cinnamon
1/3 cup granulated sugar
Preparation
Preheat oven to 350F degrees. Buttera 9x9, 11x7, or 9x13 inch baking pan.
In small bowl, combine flour, baking powder, and salt. Set aside. Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.
Spoon half the batter into pan. Combine the cinnamon and sugar and sprinkle on top of them bottom layer, reserving 1 Tablespoon for the top. Spread the remaining batter over top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining cinnamon-sugar.
For a 9x9 or 11x7 baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9x13, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour.
Notes : These bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.
