Gooey Cinnamon Squares

Soft Cookie Base

• 8 tablespoons unsalted butter, room temperature, plus more for the pan
• 1 1/2 c. (188 grams) all-purpose flour
• 1 tsp. cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp. table salt
• 3/4 c. (150 grams) sugar
• 1 large egg
• 1/4 c. milk

Gooey Layer

• 1/4 c. light corn syrup, golden syrup, or honey
• 1/4 c. milk, half-and-half, or heavy cream
• 1 T. vanilla extract
• 12 T. butter, room temperature
• 1 c. plus 2 T. sugar
• 1/4 tsp. table salt
• 1 large egg
• 1 1/4 c. (155 grams) all purpose flour

Topping

• 2 T. sugar
• 1 1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Line the bottom of a 9x13 inch pan with at least 2-inch sides with parchment paper and either butter the paper and sides of the pan or coat them with a nonstick spray.  Set aside.

Prepare the cookie base: Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.  In the bowl of an electric mixer, beat the 8 T. butter with sugar until light and fluffy.  Add the egg and the milk, and beat until combined, scraping down bowl and then beating for 10 seconds more.  Beat in dry ingredients until just combined.

Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with a butter knife or offset spatula.  Set pan aside.

Prepare the gooey layer:  Whisk liquid sweetener, milk, and vanilla together in a small bowl and set aside.  In the bowl of an electric mixer, cream the butter, sugar and salt until light and fluffy.  Beat in the egg, scrape down sides of bowl, and mix for 10 seconds more,  Add 1/3 of flour and mix, then 1/2 of vanilla mixture and mix.  Repeat again, twice until all of the flour has been mixed just until combined.  Dollop over the cookie base and spread carefully with an offset spatula or butter knife.

Make the topping: Mix the sugar and cinnamon in a tiny dish and sprinkle it over the entire gooey layer.  It will be thick but will come out of the oven almost like a creme brulee lid, i.e., awesomely.

To bake and serve: Bake for 25 to 30 minutes until the cookies have bronzed on top.  The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done.  Let cool completely on a rack, then cut into squares.

The squares keep at room temperature at least a week.

VERDICT:  The layers were incredibly hard to spread--it didn't seem like there was enough batter, and the parchment paper kept sliding around.  My cinnamon lid also didn't turn out at all like creme brulee lid.  However, it was still very, very good, so we'll keep it around.