Merken Tender, buttery bars with a fragrant chai spice swirl and a crisp streusel topping&a cozy twist on the classic German coffee cake.
I first baked these bars on a chilly autumn afternoon when the scent of chai spices filled our kitchen&they instantly became a family favorite.
Ingredients
- All-purpose flour: 2 cups (250 g) for base, 3/4 cup (95 g) for streusel
- Granulated sugar: 1/2 cup (100 g) for base, 1/2 cup (100 g) for streusel
- Salt: 1/2 teaspoon for base, 1/4 teaspoon for streusel
- Unsalted butter: 3/4 cup (170 g) cold and cubed for base, 1/3 cup (75 g) melted for streusel
- Egg: 1 large for base
- Brown sugar: 1/3 cup (67 g) packed for chai swirl
- Ground cinnamon: 2 teaspoons for chai swirl, 1 teaspoon for streusel
- Ground cardamom: 1 teaspoon for chai swirl
- Ground ginger: 1/2 teaspoon for chai swirl
- Ground cloves: 1/4 teaspoon for chai swirl
- Ground allspice: 1/4 teaspoon for chai swirl
- Ground black pepper: 1/8 teaspoon for chai swirl
- Powdered sugar (optional): 1/2 cup (60 g) for glaze
- Milk or cream (optional): 1–2 tablespoons for glaze
- Vanilla extract (optional): 1/4 teaspoon for glaze
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make Base Layer:
- In a large bowl, combine flour, sugar, and salt for the base. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the egg and mix until just combined. Press the dough evenly into the bottom of the prepared pan.
- Prepare Chai Spice Swirl:
- In a small bowl, mix together all the chai spice swirl ingredients. Sprinkle mixture evenly over base. Swirl gently into dough with a knife.
- Make Streusel:
- Mix flour, sugar, cinnamon, and salt for streusel. Stir in melted butter until clumps form. Sprinkle over chai layer.
- Bake:
- Bake for 32–36 minutes until golden brown and set. Let cool completely in pan on rack.
- Make Glaze (Optional):
- Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bars.
- Serve:
- Lift bars from pan using parchment overhang. Cut into 16 squares and serve.
Merken My family gathers around the kitchen table to share these bars after dinner&the sweet scent always reminds us of comfort and cozy evenings together.
Required Tools
Gather a 9x9-inch (23x23 cm) baking pan, mixing bowls, pastry cutter or fork, whisk, knife, and parchment paper for easy baking and cleanup.
Nutritional Information
Each bar contains about 220 calories, 10 g fat, 30 g carbohydrates, and 2 g protein.
Allergen Information
The recipe includes wheat (gluten), eggs, and dairy products. Always check labels on spices and vanilla for ingredients if allergies are a concern.
Merken Let the bars cool fully before glazing for best results&they slice neatly and taste delicious at room temperature or slightly warmed.
Fragen rund um das Rezept
- → How do I achieve a tender base?
Use cold, cubed butter worked into the flour just until crumbly, then mix in the egg gently for a soft texture.
- → Can the spice mix be personalized?
Feel free to increase cinnamon or cardamom for warmth, or adjust the blend to suit your flavor preferences.
- → Is the glaze essential?
The glaze adds sweetness, but you can enjoy these bars without it or substitute with a simple dusting of powdered sugar.
- → What nuts work best for streusel?
Chopped pecans or walnuts add crunch and a nutty flavor to the streusel topping, complementing the spices well.
- → How do I store the bars?
Keep cooled bars in an airtight container for up to three days, or refrigerate for longer freshness.
- → Can I swap some flour for whole wheat?
Yes, replacing half the flour with whole wheat gives a heartier, nuttier texture to the base.