Cinnamon Sledges
Cinnamon sledge bars combine cinnamon's warm, comforting flavors with a buttery crust studded with indulgent pecans.
Yield
30 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
sugar
granulated |
|
| 1 | large |
eggs
separated |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 1 | large |
eggs
separated |
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
cinnamon
|
|
| 0.6 | ml |
salt
|
|
| 355 | ml |
pecans
chopped |
|
Directions
Preheat oven to 300℉ (150℃)
Beat butter, sugars, and egg yolk in a large mixer bowl at medium speed until light and fluffy.
Combine flour, cinnamon, and salt in another bowl.
Add to beaten mixture and continue beating just until blended. (Dough will be stiff)
Spread dough evenly in an ungreased 15½ x 15½ inch jelly roll pan.
Beat egg white with a fork just until foamy.
Spread evenly on top of the dough.
Sprinkle with nuts and press in lightly.
Bake for 40 to 45 minutes.
While still hot, cut into 3-inch squares, then cut across diagonally into triangles.
Cool in pan.
