Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray or line it with parchment paper for easy removal of the bars.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.

Add the eggs and vanilla extract to the butter mixture, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Press the dough evenly into the prepared baking pan.

In a small bowl, combine the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the dough.

Bake in the preheated oven for 25-30 minutes, or until the edges are lightly browned and the center is set.

Once baked, remove the pan from the oven and allow the churro bars to cool for about 30 minutes before cutting them into squares.

Serve warm, at room temperature, or with optional toppings like caramel sauce and ice cream.

Extra Tips:

For the best results, make sure to soften the butter to room temperature before creaming it with the sugars; this will guarantee a smooth and fluffy texture.

If you want a more intense cinnamon flavor, feel free to increase the amount of cinnamon in the dough or topping. Additionally, these bars can be stored in an airtight container at room temperature for up to four days or frozen for up to three months, making them a perfect make-ahead dessert!