Easy Homemade Cinnamon Baking Chips
These homemade cinnamon baking chips are an easy substitute when store-bought cinnamon chips are hard to find. Make them with vanilla candy melts, white almond bark, or good-quality white chocolate, then chop them as small or large as you like for cookies, scones, muffins, and quick breads.
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Equipment
- Microwave-safe bowl
- baking sheet
- Parchment paper or silicone baking mat
- Large knife
Ingredients
- 2 cups vanilla candy melts white almond bark, or good-quality white chocolate
- 4 teaspoons ground cinnamon
- â…› teaspoon cinnamon oil
Instructions
- Prepare the pan. Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the chocolate or candy coating. Place the candy melts, almond bark, or white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each one, until completely melted and smooth. Be careful not to overheat it.
- Add the cinnamon flavor. Stir in the ground cinnamon and cinnamon oil until completely combined and smooth.
- Spread into a thin layer. Pour the mixture onto the prepared baking sheet. Use a silicone or offset spatula to spread it into an even layer about â…›-inch thick.
- Chill until firm. Place the baking sheet in the freezer for about 30 minutes, or until the cinnamon mixture is completely hardened.
- Cut into chips. Remove the baking sheet from the freezer. If the mixture is too hard to cut, let it sit at room temperature for 5 to 10 minutes. Use a large knife or pizza cutter to chop it into your preferred size. Make smaller pieces for cookies and muffins or larger chunks for scones and quick breads.
- Store. Transfer the cinnamon chips to an airtight container and store at room temperature until ready to use.
Notes
Chocolate options: I’ve successfully made these with vanilla candy melts, white almond bark, and good-quality white chocolate. Candy melts and almond bark set a little firmer, while white chocolate gives the chips a richer, creamier flavor.
Cinnamon oil: The small amount of cinnamon oil used here does not cause the melted chocolate or candy coating to seize in my experience. It gives the chips a stronger cinnamon flavor than ground cinnamon alone.
Chip size: One of the advantages of making your own cinnamon chips is that you control the size. Chop them finely for cookies or leave larger rustic chunks for scones, banana bread, and other quick breads.
