Brown Sugar Pop Tarts Bars are impressed by the traditional Pop Tart taste. This model has two layers or shortbread full of a brown sugar cinnamon combination and topped with a cinnamon icing!
THE ULTIMATE POP TART DESSERT BAR
These insanely scrumptious Brown Sugar Pop Tart Bars are heavenly! Don’t let the listing of elements cease you from making these dessert bars although. They’re identical to a Brown Sugar Pop Tart in a shortbread bar kind. I promise everybody will go completely nuts for these and can need the recipe! So extremely good and so price it! Some might battle me on this however the Brown Sugar Pop Tart taste is arguably the perfect taste – ha!
FREQUENTLY ASKED QUESTIONS:
All objective flour can be utilized as a substitute of the almond flour however the almond flour is very beneficial for optimum taste and texture. Almond flour doesn’t soak up as a lot liquid as common flour, so these bars are capable of stay further buttery however with extra of a dense texture.
If the icing is just too thick, add a Tablespoon of milk in at a time and stir till it reaches your required consistency.
If the icing is just too runny, add a Tablespoon of powdered sugar in and blend. Repeat utilizing 1 Tablespoon at a time till the icing reaches the consistency you need.
Any leftovers bars ought to be saved in an hermetic container and might be stored within the fridge for as much as 3-4 days. You may freeze bars for as much as 3 months. I like to recommend flash freezing them first, after which wrapping them with plastic wrap individually earlier than placing them in a freezer protected container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all objective flour
- almond flour – see my Incessantly Requested Questions above about this.
- kosher salt
- unsalted butter– room temperature to melt and a few extra for melting. If it’s good to soften your butter quicker, try my recommendations on methods to soften butter rapidly publish.
- powdered sugar
- giant egg
- vanilla extract
- gentle brown sugar
- floor cinnamon
- pure maple syrup -this is elective however I stored to the unique recipe and used it. For those who don’t benefit from the maple taste with the cinnamon taste, simply depart it out. You might want so as to add a tad bit extra milk.
- milk
HOW TO MAKE BROWN SUGAR POP TART BARS:
Preheat the oven to 325F. Spray an 8×8-inch baking dish with nonstick spray then line with parchment paper (the parchment paper ought to dangle barely over the sting of the pan that can assist you take away the bars after baking.) The nonstick spray will assist the parchment follow the baking dish. Get one other piece of parchment paper and place the baking dish on high. Utilizing a pencil, hint an overview of the underside of the pan onto the parchment. Put aside.
In a medium bowl add the all objective flour, almond flour and salt and stir to mix. Put aside.
In a big mixing bowl add the powdered sugar and butter and blend with an electrical hand mixer (or stand mixer) till fluffy. Add the egg and vanilla extract and blend nicely. This subsequent half is beneficial to do by hand. To the bowl add within the dry elements and blend by hand till mixed.
You’ll take half of that ready dough and put it into the baking dish and unfold it out evenly (I simply used my clear palms). Then you will take the opposite half of that ready dough and place it onto the parchment paper that we outlined earlier. Press the dough down evenly so it suits into that sq. as finest as attainable. Set all this apart whilst you make the filling.
For the brown sugar filling:
In a bowl, add gentle brown sugar, floor cinnamon, all objective flour, melted butter and maple syrup and blend nicely. It can look a bit like moist sand. Crumble this combination on high of the shortbread filling layer within the baking dish. Simply calmly press it down.
Now you will take that different half of the shortbread dough on the parchment paper and gently flip it onto the brown sugar filling layer after which fastidiously peel again the parchment paper. If the dough sticks simply take a spatula or butter knife and gently scrape it off the paper. If obligatory, simply take your fingers and ensure it’s evenly unfold out and never crumbly. Bake the bars, uncovered, (on the center rack) for about 40-45 minutes or till the sides are gentle golden brown in shade.
When completed baking, let the bars sit at room temperature to chill for about half-hour then switch to the fridge to chill for an extra hour (uncovered). I do prefer to put a dish towel below the baking dish earlier than placing it into the fridge simply to guard the glass shelf. As soon as the bars are chilled, you possibly can work on the icing.
For the cinnamon icing:
In a bowl, add powdered sugar, floor cinnamon, melted butter, maple syrup and one tablespoon of the milk. Whisk collectively till mixed nicely. If the icing is just too thick add an extra Tablespoon of milk and proceed to whisk. You may add a bit extra milk at a time till it reaches your required consistency.
Then unfold onto the bars. Non-obligatory: sprinkle with a little bit of flaky sea salt on high. You may benefit from the bars instantly or enable the icing to arrange a bit earlier than slicing into 9 bars.
Observe: You can too slice these into 12 smaller bars as they’re fairly wealthy.
CRAVING MORE RECIPES?
Recipe credit score: Butternut Bakery
Forestall your display screen from going darkish
For the Brown Sugar Filling:
For the brown sugar filling:
-
In a bowl, add 1 cup gentle brown sugar, packed, 1 Tablespoon floor cinnamon, 2 Tablespoons all objective flour, 2 Tablespoons unsalted butter, melted and 1 Tablespoon pure maple syrup and blend nicely. It can look a bit like moist sand.
-
Crumble this combination on high of the shortbread filling layer within the baking dish. Simply calmly press it down.
-
Now you will take that different half of the shortbread dough on the parchment paper with the sq. drawn on it and gently flip it onto the brown sugar filling layer after which fastidiously peel again the parchment paper. If the dough sticks simply take a spatula or butter knife and gently scrape it off the paper.
-
If obligatory, simply take your fingers and ensure it’s evenly unfold out and never crumbly.
-
Bake the bars, uncovered, (on the center rack) for about 40-45 minutes or till the sides are gentle golden brown in shade.
-
When completed baking, let the bars sit at room temperature to chill for about half-hour then switch to the fridge to chill for an extra hour (uncovered). I do prefer to put a thick dish towel below the baking dish earlier than placing it into the fridge simply to guard the glass shelf.
-
As soon as the bars are chilled, you possibly can work on the icing.
- Please seek advice from my FAQ’s (Incessantly Requested Questions) and ingredient listing above for different substitutions or for the solutions to the most typical questions.
Energy: 610kcal | Carbohydrates: 78g | Protein: 6g | Fats: 32g | Sodium: 148mg | Fiber: 3g | Sugar: 56g
“The Nation Cook dinner” shouldn’t be a dietician or nutritionist, and any dietary data shared is an estimate. If calorie depend and different dietary values are necessary to you, we suggest operating the elements by way of whichever on-line dietary calculator you favor. Energy and different dietary values can differ fairly a bit relying on which manufacturers have been used.
