Brown Sugar Pop Tart Bars

These brown sugar pop tart bars are the nostalgic treat that always makes friends and family smile They bring the classic toaster pastry flavor into a tender buttery shortbread bar with a gooey brown sugar cinnamon middle and a sweet cinnamon icing on top Every time I serve these up everyone asks for seconds and the recipe card

I still remember the first time I brought these to a book club I had to jot down the recipe on every napkin people could find They are now one of my most requested treats for potlucks or when my nephews come over

Ingredients

• All purpose flour: creates the structure of the bars and helps hold up the buttery layers Choose a fresh bag for best results
• Almond flour: adds richness and a fine crumb texture that keeps the shortbread soft Look for finely ground almond flour with no lumps
• Kosher salt: brightens every bite and balances sweetness Try to use a salt with a pure clean flavor
• Unsalted butter: gives richness and tenderness Make sure it is truly room temperature for easy mixing
• Powdered sugar: creates that signature melt in your mouth texture in both the dough and icing Sift if yours seems clumpy
• Large egg: binds everything together for easy slicing Use a fresh egg for best results
• Vanilla extract: deepens all the flavors opt for real vanilla if you can
• Light brown sugar: brings both moisture and caramel notes to the filling Check that it is soft and packable
• Ground cinnamon: delivers warmth and pop tart nostalgia Reach for a fresh bottle for the most fragrant flavor
• Pure maple syrup: an optional but lovely addition to both filling and icing Buy a jug with Grade A for the richest maple taste
• Milk: helps loosen the icing to the perfect spreadable consistency Whole or two percent both work great

Step by Step Instructions

Prepare the pan and dough:

Line an eight inch square baking dish with parchment paper letting the sides overhang for easy removal Grease the parchment slightly so it sticks In another sheet of parchment trace the shape of the pan and set aside In a medium bowl mix all purpose flour almond flour and salt until combined

Cream butter and sugar:

In a large mixing bowl beat together the powdered sugar and room temperature butter until fluffy Add the egg and vanilla extracting mixing until smooth To this add your flour mixture and gently fold by hand until it forms a thick dough

Shape the dough:

Divide the dough in half and press one half firmly and evenly across the bottom of the lined pan Take the other half and press it onto the outlined parchment creating a neat square so it will fit over the filling later Set both aside

Make the filling:

In a separate bowl combine light brown sugar ground cinnamon a bit of flour melted butter and if you like maple syrup stirring until the texture resembles wet sand Distribute this filling evenly over the dough in the pan pressing down slightly so it sticks but stays crumbly

Finish assembly:

Take the second half of the dough and carefully invert it over the brown sugar filling Peel away the parchment and fix any cracks by pressing the dough with your fingers The dough should cover the filling completely

Bake:

Bake uncovered on the center rack at three hundred twenty five degrees for forty to forty five minutes or until the edges turn golden brown

Cool the bars:

Let the bars cool at room temperature for about thirty minutes Place in the refrigerator for another hour to set up before icing

Mix the icing:

Whisk together powdered sugar ground cinnamon melted butter maple syrup and a splash of milk Add milk as needed until the icing is smooth and spreadable

Ice and cut:

Spread icing over cooled bars Give it a few minutes to set or dig in right away Slice into nine generous bars or twelve smaller ones for a rich treat

Brown sugar is my favorite ingredient here because it brings out that warm classic flavor and fills my kitchen with the best scent There is something so comforting about that brown sugar cinnamon combination It always reminds me of lazy Saturday mornings when my grandma would surprise us with sweet treats

Storage Tips

Store any extras tightly covered in the refrigerator up to three to four days For longer storage freeze individual bars until firm then wrap and store in a freezer safe bag or container They thaw beautifully at room temperature or can be popped in the microwave for a few seconds

Ingredient Substitutions

If you do not have almond flour use more all purpose flour though the texture will be less dense and slightly less buttery You can leave out maple syrup if you wish just use a splash extra milk in your icing recipe For a dairy free version try using a good quality vegan butter that is stick form not soft tub

Serving Suggestions

These bars shine with a mug of coffee or tea They work beautifully as a dessert on a cookie platter at the holidays or cut small for lunch box treats Sometimes I will even sprinkle a pinch of flaky sea salt on the icing for a bakery style finish

Cultural Context

The original brown sugar cinnamon pop tart was created in the 1960s and became a classic comfort food in America These bars take that familiar flavor and elevate it with real ingredients and homemade love Every bite is a throwback to childhood breakfasts but with more grown up flavor and better ingredients

Common Recipe Questions

→ Can I use only all purpose flour instead of almond flour?

Yes, you can use just all purpose flour. Almond flour adds richness and a tender texture, but all purpose flour works well if needed. Bars may be slightly less dense and moist without almond flour.

→ How can I fix icing that's too thick?

If your cinnamon icing is too thick, add milk one tablespoon at a time, stirring until you reach the right consistency for spreading.

→ What should I do if the icing is too thin?

Add powdered sugar one tablespoon at a time, mixing thoroughly, until the icing thickens enough to stay on top of the bars.

→ How should I store leftover bars?

Store bars in an airtight container in the fridge for up to 3–4 days, or freeze individually wrapped bars for longer storage (up to 3 months).

→ Can I skip the maple syrup?

Maple syrup is optional and enhances flavor, but you can omit it if you prefer. Adjust the milk slightly if needed for proper texture.