Made with "JIFFY" Sweet Cream Pancake & Waffle Mix.
This Recipe Uses:
"JIFFY" Sweet Cream Pancake & Waffle Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| BARS | ||
| "JIFFY" Sweet Cream Pancake & Waffle Mix | 2½ lb | 5 lb |
| Butter, cold, cubed | 3/4 cup (6 oz) | 1½ cups (12 oz) |
| Brown Sugar, firmly packed | 1/2 cup (3.75 oz) | 1 cup (7.5 oz) |
| Eggs | 4 (7 oz) | 8 (14 oz) |
| Water | 1/4 cup (2 oz) | 1/2 cup (4 oz) |
| FILLING | ||
| Butter, softened | 1 cup (8 oz) | 2 cups (16 oz) |
| Brown Sugar, firmly packed | 1/4 cup (1.9 oz) | 1/2 cup (3.75 oz) |
| Cinnamon, ground | 1/4 cup (0.9 oz) | 1/2 cup (1.85 oz) |
| All-Purpose Flour | 1/4 cup (1.05 oz) | 1/2 cup (2.10 oz) |
| Salt | 1/2 tsp | 1 tsp |
| Optional: Cream Cheese Glaze or Frosting | As needed | As needed |
| INSTRUCTIONS | |
| BARS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Sweet Cream Pancake & Waffle Mix to mixing bowl. Add butter and brown sugar. |
| 3 | Blend on low speed* for 2 minutes. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Add eggs and water to the mixing bowl. Blend on low speed* for 1 more minute or until a dough forms. |
| FILLING | |
| 1 | Mix butter, brown sugar, cinnamon, flour, and salt until fully combined. |
| ASSEMBLY | |
| 1 | Press half of the dough into a greased or paper-lined pan. |
| 2 | Spread filling evenly over the dough. |
| 3 | Crumble remaining dough over the filling. |
| 4 | Bake according to the table below. |
| 5 | Optional: Top with cream cheese glaze or cream cheese frosting. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half sheet pan | Dough: 3 lb 9 oz Filling: 11.6 oz | 325°F 15 – 20 minutes | 350°F 22 – 27 minutes | 2 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.