Brown Sugar Cinnamon Pop Tart Bars: Sweet, Easy Dessert Recipe
Introduction
These Brown Sugar Cinnamon Pop Tart Bars combine the nostalgic flavor of classic pop tarts with an easy-to-make dessert bar format. Sweet, buttery, and filled with a warm cinnamon brown sugar center, they are perfect for a treat any time of day.
Ingredients
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 1 cup unsalted butter, softened
- 1/2 cup ice-cold water
- 1 cup brown sugar, lightly packed
- 1 Tbsp ground cinnamon
- 2 Tbsp all-purpose flour
- 3 Tbsp unsalted butter, melted
- 1 large egg, whisked with 1 Tbsp water or milk
- 1 3/4 cups confectioners’ sugar
- 2-3 Tbsp milk
- 2 1/2 tsp pure vanilla extract
Instructions
- Step 1: Whisk together 2 1/2 cups flour and a pinch of salt. Cut in 1 cup softened butter until mixture resembles coarse meal with pea-sized pieces. Gradually add 1/2 cup ice-cold water, mixing gently until dough just comes together. Do not overwork. Divide dough in half, shape into flat disks, wrap in plastic, and chill for at least 60 minutes.
- Step 2: In a medium bowl, combine 1 cup brown sugar, 1 Tbsp cinnamon, and 2 Tbsp flour. Whisk well to break up lumps. Stir in 3 Tbsp melted butter until thick and cohesive.
- Step 3: Preheat oven to 375°F (190°C). Line a 9×13-inch pan with parchment, leaving an overhang. On a floured surface, roll one dough disk into a 10×14-inch rectangle about 1/8-inch thick. Transfer to pan and press to edges. Spread brown sugar filling evenly over dough, leaving a 1/2-inch border. Roll second dough disk to same size and place over filling. Press edges to seal and crimp with a fork. Cut into 12-16 bars without separating. Prick each bar top several times with a fork. Brush with egg wash made from whisking egg and 1 Tbsp water or milk.
- Step 4: Bake 25-35 minutes until crust is golden and filling bubbles. Cool completely in pan on wire rack for at least 30 minutes. While cooling, whisk together confectioners’ sugar, vanilla, and milk until smooth glaze forms. Lift bars from pan using parchment, place on board, and drizzle glaze evenly over top. Let glaze set for 15-20 minutes before cutting along lines to separate bars. Serve or store leftovers in airtight container at room temperature for 3-4 days.
Tips & Variations
- Use chilled butter to create a flakier crust that bakes up tender and crisp.
- For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon filling.
- Glaze can be tinted with a few drops of food coloring for a festive look.
- If you prefer a fruit twist, stir 1/4 cup finely chopped dried apples or raisins into the filling.
Storage
Store these bars in an airtight container at room temperature for up to 3-4 days. Reheat briefly in a warm oven or microwave to refresh the crust before serving if desired. The glaze sets firm but can soften slightly when warmed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, you can prepare the dough and filling in advance and refrigerate them separately for up to 24 hours before assembling and baking.
Can I freeze the bars?
Yes, after baking and glazing, allow bars to cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
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Brown Sugar Cinnamon Pop Tart Bars: Sweet, Easy Dessert Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 to 16 bars 1x
Description
Delight in these Brown Sugar Cinnamon Pop Tart Bars, a sweet and easy dessert that combines a tender buttery crust with a rich cinnamon and brown sugar filling, all topped with a smooth vanilla glaze. Perfect for a homemade treat that captures the nostalgic flavors of classic pop tarts in a convenient bar form.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 1 cup unsalted butter, softened
- 1/2 cup ice-cold water
Filling
- 1 cup brown sugar, lightly packed
- 1 Tbsp ground cinnamon
- 2 Tbsp all-purpose flour
- 3 Tbsp unsalted butter, melted
Egg Wash
- 1 large egg
- 1 Tbsp water or milk
Glaze
- 1 3/4 cups confectioners’ sugar
- 2–3 Tbsp milk
- 2 1/2 tsp pure vanilla extract
Instructions
- Prepare the Dough: Whisk together 2 1/2 cups all-purpose flour and a pinch of salt in a large bowl. Cut in 1 cup softened unsalted butter until the mixture resembles coarse meal with pea-sized butter pieces. Gradually add 1/2 cup ice-cold water, mixing gently just until the dough comes together. Be careful to avoid overworking the dough. Divide the dough into two equal portions, shape each into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes.
- Craft the Filling: In a medium bowl, combine 1 cup lightly packed brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons all-purpose flour. Whisk thoroughly to break up any lumps. Stir in 3 tablespoons melted unsalted butter until a thick, cohesive, and fragrant paste forms.
- Assemble the Bars: Preheat the oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. On a lightly floured surface, roll out one chilled dough disk into a 10×14-inch rectangle about 1/8-inch thick. Carefully transfer and press this dough into the bottom of the prepared pan, ensuring it reaches the edges. Spread the entire brown sugar cinnamon filling evenly over the dough, leaving a 1/2-inch border around the edges. Roll out the second chilled dough disk into another 10×14-inch rectangle and lay it carefully over the filling. Press down around the edges to seal the layers and crimp the edges with a fork for a decorative finish. Using a sharp knife or pizza cutter, cut the unbaked dough into 12 to 16 bars but do not separate them yet. Prick 6-8 holes on the top of each bar using a fork to allow steam to escape. Whisk together 1 large egg and 1 tablespoon water or milk and brush this egg wash evenly over the entire top surface of the bars.
- Bake and Glaze: Bake the bars in the preheated oven for 25 to 35 minutes, or until the crust turns golden brown and the filling begins to bubble gently. Remove from the oven and allow the bars to cool completely in the pan on a wire rack for at least 30 minutes. Meanwhile, prepare the glaze by whisking 1 3/4 cups sifted confectioners’ sugar, 2 1/2 teaspoons pure vanilla extract, and 2 to 3 tablespoons milk in a bowl until smooth and pourable. Once the bars are fully cooled, lift the entire slab using the parchment paper overhang and place it on a cutting board. Generously drizzle or spread the vanilla glaze evenly over the top. Let the glaze set at room temperature for 15 to 20 minutes until it hardens slightly. Finally, cut along the pre-scored lines to separate the bars. Serve immediately or store leftovers in an airtight container at room temperature for 3 to 4 days.
Notes
- Chilling the dough helps prevent shrinking and makes it easier to roll out.
- Do not overwork the dough to maintain a tender crust.
- Pricking holes in the top layer allows steam to escape and prevents sogginess.
- The glaze should be smooth and slightly runny; adjust milk quantity to achieve this consistency.
- Store bars at room temperature in an airtight container to preserve texture and flavor.
- This recipe yields approximately 12 to 16 bars depending on cut size.
- Prep Time: 20 minutes (plus 60 minutes chilling)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown sugar, cinnamon, pop tart bars, dessert bars, easy dessert, homemade pop tarts, cinnamon sugar bars, sweet treat
