Make the Apple Cider Syrup

• To make the boiled cider: In a 2-quart saucepan over medium-high heat, add the apple cider and bring to a simmer, stirring occasionally with a nonstick spatula.

  Continue simmering until the liquid has reduced by about half, about 30 minutes.

  Increase the heat to high and bring to a rolling boil, stirring carefully to prevent it from overflowing.

  Cook, stirring frequently to avoid burning, for another 25 to 30 minutes, or until the liquid is syrupy and reduced to ½ cup. The whole process should take no more than 1 hour; adjust the heat as needed to control the boil.

  It should coat the back of the spatula but still run off in a thin stream. In the pan, the texture will look like warm honey. It will thicken more as it cools. Set aside to cool while you continue with the recipe.
• Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper.
• In a large bowl, combine the melted butter and brown sugar. Mix with a nonstick spatula until smooth.
• Add the eggs and vanilla and mix again. Stir in the reduced apple cider until incorporated.

  Add the flour, baking powder, cinnamon, and salt and mix until just combined. Pour the batter into the prepared pan.
• For the topping: In a small bowl, combine the sugar and cinnamon. Sprinkle half of this mixture evenly over the batter, reserve the other half to sprinkle when the bars are done baking.
• Bake for 32 to 35 minutes or until edges are fully set and a toothpick inserted into the center of the blondies comes out clean. If you want a more "fudgy" rather than a cakey blondie, err on the side of less baking time! Remove from oven and let cool in pan for 20 minutes.
• Storage: Bars can be stored in an airtight container for up to 1 week. Bars can also be frozen, wrapped in plastic wrap for up to 3 months, let defrost at room temperature and enjoy.