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