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Brown Sugar Cinnamon Pop Tart Bars

These homemade Brown Sugar Cinnamon Pop Tart Bars combine a flaky crust with a warm, sweet filling, making for a delicious and easy treat perfect for sharing and enjoying any time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 squares
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup cold butter, cubed Ensure butter is cold for flaky texture
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 large egg
For the Filling
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
For the Icing
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk Adjust for desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
  2. In a large mixing bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
  3. Beat the egg in a separate bowl, then add it to the flour mixture and mix until combined.
  4. Split the dough in half and press one half evenly into the bottom of the prepared baking dish.
  5. In a small bowl, combine the brown sugar and cinnamon for the filling. Spread this mixture evenly over the crust in the baking dish.
  6. Crumble the remaining dough over the cinnamon layer.
Baking
  1. Bake for about 25-30 minutes, or until golden brown.
Finishing Touches
  1. While the bars cool, mix the powdered sugar with milk to create a smooth icing.
  2. Once the bars are cool, drizzle the icing over the top and let it set before slicing.
Serving
  1. Cut into squares and enjoy your delicious homemade Brown Sugar Cinnamon Pop Tart Bars!

Notes

For a healthier twist, consider using whole wheat flour or almond flour. Ensure the butter is cold to achieve the proper flaky texture. Bars can be stored in an airtight container for 3-4 days, or frozen for up to three months.