Brown Sugar Cinnamon PopTart Bars
These 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.
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Servings: 9
Ingredients
- 113 g (½ cups) Unsalted Butter Melted
- 110 g (½ cups) Granulated Sugar
- 2 (2) Large Eggs
- 1 tsp (1 tsp) Vanilla Extract
- 275 g (2 ¼ cups) All Purpose Flour
- 1 tsp (1 tsp) Baking Powder
For the Filling
- 200 g (1 cup) Light Brown Soft Sugara
- 3 tbsp (3 tbsp) Unsalted Butter Melted
- 3 tbsp (3 tbsp) All Purpose Flour
- 2 tsp (2 tsp) Ground Cinnamon
For the Glaze
- 300 g (2 ½ cups) Powdered Sugar
- 1 tbsp (1 tbsp) Ground Cinnamon
- 7 tbsp (7 tbsp) Heavy Cream or 4 tbsp Milk
Instructions
- Preheat the oven to 370℉/180℃. Line an 8x8" square pan.
- Make the cookie dough: combine the butter and sugar and cream together until light and fluffy. Add the eggs and vanilla and mix again.
- Add the flour and baking powder and fold to form a thick cookie dough.
- Press half of the cookie dough into the lined pan - you may need to use your hands if it's very stiff!
For the Filling
- In a bowl, combine all filling ingredients until a thick paste forms. Spread this evenly over the cookie dough. Freeze 5-10 minutes just so the paste doesn't spread into the cookie dough as we place it on top.
- Press the remaining half of the cookie dough on top of the filling. Bake 20-25 minutes until just turning golden at the edges. Remove and let cool.
For the Glaze
- Once cool, make the glaze. To make the glaze, combine the ingredients in a small bowl/jug. Whisk until smooth then pour over the brownies (if you want this to be runnier/thicker, adjust milk quantity accordingly - more milk for runnier glaze). Let set before slicing and serving!