Brown Sugar Pop Tart Bars (Printer-Friendly)

Shortbread bars packed with cinnamon brown sugar and topped with a sweet glaze. Soft, dense, and full of nostalgic flavor.

# What You'll Need:

→ Shortbread Base

01 - 190 grams all-purpose flour
02 - 60 grams almond flour
03 - 0.5 teaspoon kosher salt
04 - 170 grams unsalted butter, softened
05 - 100 grams powdered sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Brown Sugar Cinnamon Filling

08 - 110 grams light brown sugar, packed
09 - 1 tablespoon ground cinnamon
10 - 2 tablespoons all-purpose flour
11 - 45 grams unsalted butter, melted
12 - 1 tablespoon pure maple syrup (optional)

→ Cinnamon Icing

13 - 130 grams powdered sugar
14 - 0.5 teaspoon ground cinnamon
15 - 15 grams unsalted butter, melted
16 - 1 tablespoon pure maple syrup (optional)
17 - 2–4 tablespoons milk

# Steps to Follow:

01 - Preheat the oven to 163°C. Grease an 20×20-centimetre baking dish with nonstick spray and line with parchment paper, allowing an overhang for easy removal. Trace the base of the pan onto a separate sheet of parchment for later use.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, and kosher salt until well blended. Set aside.
03 - In a large mixing bowl, use an electric mixer to cream powdered sugar and softened butter until light and fluffy. Add egg and vanilla extract and mix until combined. Incorporate the dry ingredients by hand until a soft dough forms.
04 - Press half of the shortbread dough evenly into the prepared baking dish. Flatten the remaining dough onto the outlined parchment paper to match the pan size. Set both aside.
05 - In a separate bowl, combine brown sugar, cinnamon, all-purpose flour, melted butter, and maple syrup (if using), mixing until the texture resembles damp sand.
06 - Distribute the brown sugar cinnamon filling evenly over the shortbread base in the baking dish, gently pressing it down. Carefully flip the remaining dough from the parchment onto the filling layer and remove the paper.
07 - Bake uncovered on the middle oven rack for 40–45 minutes, or until the edges are golden. Remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for an additional hour uncovered.
08 - In a bowl, whisk together powdered sugar, cinnamon, melted butter, maple syrup (if using), and 2 tablespoons milk. Add extra milk gradually to reach a spreadable consistency.
09 - Spread the cinnamon icing over the chilled bars. Optionally, sprinkle with flaky sea salt. Slice into 9–12 bars as desired.

# Extra Suggestions:

01 - For optimal texture, use almond flour in the dough; all-purpose flour may be substituted but the result will be less rich.
02 - Adjust icing consistency by adding milk to thin or powdered sugar to thicken as needed.
03 - Store bars in an airtight container in the refrigerator for up to 4 days or freeze individually wrapped pieces for up to 3 months.
04 - Bars are best served chilled but may be brought to room temperature for a softer texture.

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