These Brown Sugar Cinnamon PopTart Bars are essentially a pop tart in cookie bar form. Thick layers of sweet cookie surround a cinnamon butter filling that all gets finished with a cinnamon sugar glaze. The result is like a thick pop tart with all those warm cinnamon flavors.

These bars come together really easily. Build the layers with the cookie dough, filling, top with the remaining cookie dough. Finally finish with that cinnamon glaze for the perfect pop tart look. This recipe makes the ideal thick slices of cookie bars. An 8inch pan gives just the right level of depth for this thickness, then I slice into 9 squares. Of course, you could slice in half again to get 18 triangles. These travel really well so you could package them up as a grab-and-go snack or for your next picnic or hike!

The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. Being a no-chill cookie recipe means that these are super quick to make. This makes them ideal when you need to prep something with little warning!

A HISTORY OF POP TARTS

Here’s a concise history of Pop-Tarts:

1963: Kellogg’s begins developing a toaster pastry as a convenient breakfast item.
1964: Pop-Tarts are officially introduced to the market on March 26, 1964. Initial flavors include Frosted Strawberry, Frosted Brown Sugar Cinnamon, and Unfrosted Blueberry.
1967: Kellogg’s adds Frosted Grape and Frosted Apple Cinnamon to the lineup.
1970s: Pop-Tarts gain popularity as a quick and easy breakfast option. The brand starts to expand its flavor offerings, including the introduction of “Toaster Pastries” in regional markets.
1980s: Pop-Tarts sees significant growth in sales and market presence. New flavors such as Frosted Chocolate Fudge and Frosted Cherry are introduced.
1990s: The brand continues to expand with a variety of new flavors and special editions. Pop-Tarts begin to be marketed more aggressively with various promotional campaigns and advertisements.
2001: Pop-Tarts introduces the first “mini” version, called Pop-Tarts Bites.
2004: Pop-Tarts celebrates its 40th anniversary with special packaging and promotional events.
2006: The brand introduces “Pop-Tarts Crisps,” a new form of the product designed for snacking.
2010s: The introduction of more diverse and exotic flavors, including seasonal and limited-edition options, keeps the product fresh and exciting. Pop-Tarts collaborates with various brands and cultural icons for themed editions.
2020s: Pop-Tarts continues to innovate with new flavors and formats, including gluten-free and lower-sugar options. The brand maintains its popularity through creative marketing and partnerships.

This timeline showcases the evolution of Pop-Tarts from their inception to their current status as a beloved snack and breakfast item.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

Granulated Sugar
Light Brown Soft Sugar
Plain (All Purpose) Flour
Unsalted Butter
Baking Powder
Ground Cinnamon
Vanilla Extract
Powdered Sugar
Whole Milk

TIPS FOR GREAT Brown Sugar Cinnamon PopTart Bars

Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in cookie bars like this.
Melted Butter: This is what gives these bars that perfectly gooey texture. You can use salted butter in a pinch!
Glaze: Using whole milk or heavy cream yields the best results. The glaze goes on in a thick layer so if you want them to be ready to slice sooner I recommend placing in the refrigerator.
Filling: The filling is made with lots of butter, brown sugar and cinnamon. Don’t skimp on the ground cinnamon as this is the key flavor for the bake.
Assembly: The cookie dough is quite stiff so press half into the lined pan. Pour over the brown sugar filling. Then place the remaining cookie dough on top. If you feel like the cookie dough is *too* thick, place the cookie bars with the filling on in the freezer for 5 minutes before adding the remaining cookie dough then baking.
Bake Time: The cookie should just be turning gold at the edges when removing from the oven. The bars will continue to bake but you don’t want them dry and overcooked. Let them cool fully before glazing.

For my Brown Sugar Cinnamon PopTart Bars I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the base cookie mixture. If you want more wild brownie recipe ideas, check out my Birthday Cake Brownies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE/MAKE AHEAD FOR MY Brown Sugar Cinnamon PopTart Bars

Because the cookie bars contain lots of dairy in the topping, these are best to be stored in the refrigerator. Place in an airtight container before placing in the refrigerator. They will keep for up to 3-5 days this way. A cake tin is a great option if you have one. It can sit out while you serve and eat, just be sure to put into the fridge if leaving out for a long time.

Alternatively, you can freeze the cookie bars. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place it in there before freezing. Let thaw in the fridge before serving!