Introduction

These Brown Sugar Cinnamon Pop Tart Bars capture the nostalgic flavor of classic pop tarts in a homemade, bakery-style bar. With a buttery crust, sweet cinnamon filling, and a creamy glaze on top, they make an irresistible treat perfect for breakfast or dessert.

A close-up of a square dessert with three layers sits on a white plate with thin gold lines. The bottom and top layers are light beige and look soft, while the middle layer is a darker brown, textured like a cake or thick filling. The top is covered with a thick, smooth frosting in a light cinnamon color. The plate is on a dark teal cloth, and two cinnamon sticks lie nearby. In the background, more pieces of the dessert rest on a white plate with a soft candle glow next to them, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
1/2 cup brown sugar
3/4 cup confectioners’ sugar
2 tsp pure vanilla extract
Pinch of salt
1 egg
2 1/2 cups all-purpose flour
1 cup brown sugar (lightly packed)
1 Tbsp ground cinnamon
2 Tbsp all-purpose flour
3 Tbsp unsalted butter (melted)
1 cup confectioners’ sugar
1 ½ tsp ground cinnamon
½ tsp vanilla extract
Pinch of salt
3-4 Tbsp heavy cream or milk

Instructions

Step 1: Preheat your oven to 325℉ (163℃).
Step 2: Line an 8-inch square baking dish with parchment paper, making sure the paper extends over two sides for easy lifting later. Lightly spray with baking spray.
Step 3: In a stand mixer fitted with the paddle attachment, cream together the softened butter and 1/2 cup brown sugar until smooth and creamy, about three minutes. Add the egg and mix to combine.
Step 4: Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until just combined, about one minute, scraping down the bowl as needed.
Step 5: Gradually add 2 1/2 cups flour, mixing until just incorporated.
Step 6: Divide the dough in half. Press one half firmly into the base of the prepared pan, creating an even layer. Shape the other half into an 8×8 inch square on parchment paper and set aside.
Step 7: In a small bowl, mix together 1 cup brown sugar, 1 Tbsp cinnamon, and 2 Tbsp flour. Stir in the melted butter until well combined to make the filling.
Step 8: Spread the filling evenly over the dough in the pan. Carefully place the reserved dough square on top of the filling, pressing gently to secure.
Step 9: Bake for 30-40 minutes, until the bars turn light golden brown and the dough feels set to the touch. Remove from the oven and let cool completely.
Step 10: To make the glaze, whisk together 1 cup confectioners’ sugar, 1 ½ tsp cinnamon, ½ tsp vanilla extract, a pinch of salt, and 3-4 Tbsp heavy cream until smooth.
Step 11: Lift the cooled bars from the pan using the parchment paper overhang. Drizzle the glaze evenly over the bars with an offset spatula.
Step 12: Allow the glaze to set, then cut into squares. Serve and enjoy!

Tips & Variations

For extra texture, sprinkle chopped nuts such as pecans or walnuts into the cinnamon filling before baking.
Use half brown sugar and half white sugar in the crust for a lighter texture and flavor.
Swap the heavy cream in the glaze for milk or a plant-based alternative for a dairy-free option.
For a fruit twist, add a thin layer of your favorite jam under the cinnamon filling.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, allow them to come to room temperature before serving for best texture. Leftover bars can be gently reheated in a microwave for 10-15 seconds to soften the glaze.

How to Serve

The image shows six square pieces of layered dessert neatly arranged on a white rectangular plate. Each piece has three visible layers: a bottom layer of light golden cake, a middle layer of darker brown filling, and a top layer of smooth light brown frosting. The texture of the cake looks soft and slightly crumbly, while the middle layer appears dense and rich. The plate rests on a dark teal fabric with a couple of cinnamon sticks laid nearby, and a softly glowing candle sits in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before assembling. Let it come to room temperature slightly before pressing it into the pan.

What can I use instead of brown sugar?

If you don’t have brown sugar, you can substitute it with white granulated sugar plus a teaspoon of molasses per cup to mimic the flavor and moisture of brown sugar.