Brown Sugar Pop Tarts Bars are impressed by the basic Pop Tart taste. This model has two layers or shortbread filled with 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 substances 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 value it! Some might combat me on this however the Brown Sugar Pop Tart taste is arguably the perfect taste – ha!
FREQUENTLY ASKED QUESTIONS:
All function flour can be utilized as an alternative of the almond flour however the almond flour is very really helpful for optimum taste and texture. Almond flour doesn’t take up as a lot liquid as common flour, so these bars are in a position to stay additional buttery however with extra of a dense texture.
If the icing is simply too thick, add a Tablespoon of milk in at a time and stir till it reaches your required consistency.
If the icing is simply 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 may 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 function flour
- almond flour – see my Continuously Requested Questions above about this.
- kosher salt
- unsalted butter– room temperature to melt and a few extra for melting. If it’s essential to soften your butter sooner, take a look at my tips about tips on how to soften butter shortly submit.
- powdered sugar
- massive egg
- vanilla extract
- gentle brown sugar
- floor cinnamon
- pure maple syrup -this is elective however I stored to the unique recipe and used it. In the event you don’t benefit from the maple taste with the cinnamon taste, simply go away it out. It’s possible you’ll 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 grasp barely over the sting of the pan that can assist you take away the bars after baking.) The nonstick spray will assist the parchment keep on with the baking dish. Get one other piece of parchment paper and place the baking dish on prime. Utilizing a pencil, hint a top level view of the underside of the pan onto the parchment. Put aside.
In a medium bowl add the all function 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 effectively. This subsequent half is really helpful to do by hand. To the bowl add within the dry substances and blend by hand till mixed.
You will take half of that ready dough and put it into the baking dish and unfold it out evenly (I simply used my clear arms). Then you’ll 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 matches into that sq. as finest as attainable. Set all this apart when you make the filling.
For the brown sugar filling:
In a bowl, add gentle brown sugar, floor cinnamon, all function flour, melted butter and maple syrup and blend effectively. It’ll look a bit like moist sand. Crumble this combination on prime of the shortbread filling layer within the baking dish. Simply calmly press it down.
Now you’ll 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 mandatory, 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 perimeters are gentle golden brown in colour.
When completed baking, let the bars sit at room temperature to chill for about half-hour then switch to the fridge to chill for a further hour (uncovered). I do wish to put a dish towel beneath the baking dish earlier than placing it into the fridge simply to guard the glass shelf. As soon as the bars are chilled, you may 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 effectively. If the icing is simply too thick add a further 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. Elective: sprinkle with a little bit of flaky sea salt on prime. You may benefit from the bars straight away or enable the icing to arrange a bit earlier than slicing into 9 bars.
Be aware: It’s also possible to slice these into 12 smaller bars as they’re fairly wealthy.
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Recipe credit score: Butternut Bakery
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For the Brown Sugar Filling:
For the brown sugar filling:
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In a bowl, add 1 cup gentle brown sugar, packed, 1 Tablespoon floor cinnamon, 2 Tablespoons all function flour, 2 Tablespoons unsalted butter, melted and 1 Tablespoon pure maple syrup and blend effectively. It’ll look a bit like moist sand.
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Crumble this combination on prime of the shortbread filling layer within the baking dish. Simply calmly press it down.
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Now you’ll 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.
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If mandatory, simply take your fingers and ensure it’s evenly unfold out and never crumbly.
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Bake the bars, uncovered, (on the center rack) for about 40-45 minutes or till the perimeters are gentle golden brown in colour.
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When completed baking, let the bars sit at room temperature to chill for about half-hour then switch to the fridge to chill for a further hour (uncovered). I do wish to put a thick dish towel beneath the baking dish earlier than placing it into the fridge simply to guard the glass shelf.
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As soon as the bars are chilled, you may work on the icing.
- Please seek advice from my FAQ’s (Continuously 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” isn’t a dietician or nutritionist, and any dietary data shared is an estimate. If calorie depend and different dietary values are essential to you, we suggest working the substances via whichever on-line dietary calculator you favor. Energy and different dietary values can fluctuate fairly a bit relying on which manufacturers had been used.
