Chewy Chai Latte Bars With Cinnamon Cream Cheese Frosting
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This Chewy Chai Latte Bars With Cinnamon Cream Cheese Frosting recipe is another that’s not super-vintage, but is totally worth your time anyway!
The Chai Latte Bars recipe is from Food Network Magazine from December 2013, but I added the frosting, because I didn’t think the melted white chocolate topping that the recipe called for would be as yummy.
PrintChewy Chai Latte Bars With Cinnamon Cream Cheese Frosting
These chewy bars are a lovely addition to a cookie tray or cookie swap!
- Prep Time: 15 minutes
- Cook Time: 30-40 Minutes
- Total Time: Less than 1 hour
- Yield: 12-18 bars
- Category: Cookies
- Method: Baking
Ingredients
1/2 Cup Butter at room temperature
2-1/3 Cups All-Purpose Flour
1/2 Cup Rolled Oats
3 Tablespoons Malted Milk Powder
1 teaspoon Each Ground Cinnamon, Cardamom, and Ginger
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
1-3/4 Cups Packed Light Brown Sugar
1 Large Egg
2 teaspoons Vanilla Extract
Frosting:
1/2 Cup Butter, at room temperature
8 Ounces Cream Cheese, at room temperature
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
3 Cups Confectioners Sugar
Swedish Pearl Sugar for Decoration
Instructions
Preheat your oven to 350 degrees.
Spray a 13×9 pan with cooking spray, line with parchment, and spray again.
In a large bowl, whisk the flour, oats, malted milk powder, spices, and salt.
Using your electric mixer, beat the butter and brown sugar on medium speed until light and fluffy.
Beat in the egg and vanilla extract.
Reduce the speed to low and beat in the flour mixture just until everything is combined.
Transfer the batter to the prepared pan and bake 30-40 minutes, or until the edges begin to pull away from the sides of the pan.
Let cool completely and frost with the cinnamon cream cheese frosting.
Sprinkle with Swedish Pearl Sugar or the decoration of your choice.
To Make The Frosting:
Using your electric mixer, beat the butter and cream cheese until fluffy. On low speed, add in the vanilla, cinnamon, and salt, then the confectioners sugar. Thin with a bit of milk if it’s too thick to spread.
Notes
I use the Malted Milk Powder and Swedish Pearl Sugar from King Arthur Flour, but the Ann Clark Brand is also great. I also love the King Arthur Flour Parchment Half Sheets because they lay flat easily, but you can also use parchment that comes on a roll in most supermarkets.
