I love cinnamon so much I usually double the amount most recipes call for. It pairs beautifully with white chocolate, and these bars bring both flavors forward.
If you’re a cinnamon lover, you’ll adore these easy, no-mixer bars that come together in about 30 minutes. They’re soft, tender, moist, and packed with warm cinnamon flavor.
The batter itself contains a full tablespoon of cinnamon and more than a cup of cinnamon chips folded in. After baking, a layer of melted white chocolate is spread on top and the bars are finished with additional cinnamon chips for extra texture and flavor.
Although that sounds like a lot of cinnamon—and it is—the flavor is bold without being overpowering. If you prefer a milder cinnamon presence, simply reduce the cinnamon in the batter to taste.
The recipe uses only brown sugar, which caramelizes while baking and contributes subtle caramel notes that complement the dominant cinnamon. I love white chocolate with cinnamon for the way its sweet, creamy profile softens and brightens the spices.
White chocolate can be tricky to melt without scorching; I recommend using candy melts or coating wafers, vanilla Candiquik, or a good-quality white chocolate bar. Avoid standard white chocolate chips if you want a perfectly smooth melted layer—chips contain stabilizers that keep them from melting into a silky coating.
The white chocolate creates a smooth, flat finish that’s ideal for sprinkling those cinnamon chips on top. The chips add a slight crunch that offsets the buttery, soft, rich, and dense texture of the bars.
If you’re not a fan of white chocolate, feel free to omit it or top the bars with regular chocolate instead. The delicate sweetness of white chocolate, however, pairs exceptionally well with the warm spice of cinnamon and the candy-like pop of cinnamon chips.
These bars evoke the cozy flavors of autumn—cinnamon, nutmeg, and warm molasses notes—without requiring any special equipment. They’re fast, forgiving, and perfect for gifting, potlucks, or a simple treat at home.
These melt-in-your-mouth bars stay fresh in an airtight container at room temperature for up to a week, or frozen for longer storage. They’re ideal when you want a quick, crowd-pleasing bake that highlights cinnamon without being fussy.
Review
White Chocolate-Topped Cinnamon Chip Cinnamon Bars
Ingredients
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon, or to taste
- 1 cup all-purpose flour
- one 10-ounce bag cinnamon chips
- 8 ounces White Candy Melts, Vanilla Candiquik or a white chocolate bar, melted
Instructions
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Preheat oven to 350°F. Line an 8×8-inch baking pan with foil and spray with cooking spray; set aside.
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In a large microwave-safe bowl, melt the butter (about 1 minute on high). Let it cool briefly so the egg won’t scramble when added.
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Add the egg, brown sugar, vanilla, and cinnamon. Whisk until smooth.
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Stir in the flour until just combined; don’t overmix.
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Fold in 1¼ cups cinnamon chips.
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Spread the batter in the prepared pan and smooth the top with a spatula.
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Bake about 18–20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bars cool in the pan while you melt the white chocolate.
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Melt the white chocolate according to package directions, in short bursts and stirring between intervals. Take care not to overheat, as white chocolate scorches and can seize.
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Spread the melted white chocolate into an even layer over the cooled bars, then sprinkle with about 1/3 cup extra cinnamon chips or the remaining chips from the bag.
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Allow the white chocolate to set fully before slicing. Store bars airtight at room temperature up to one week or freeze up to six months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Are you a cinnamon fanatic? White chocolate fan?