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A close-up image of a slice of Brown Sugar Cinnamon Pop-Tart Bars being lifted.

Brown Sugar Cinnamon Pop-tart Bars

Shruthi
Brown sugar cinnamon pop-tart bars with gooey layers, a sweet cinnamon filling, and a buttery crust—perfect for breakfast or dessert!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling & Setting Time: 55 minutes
Total Time 1 hour 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 bars

Ingredients
  

  • 2 sticks unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups powdered sugar
  • 1 large egg
  • 2½ cups all-purpose flour
  • ½ teaspoon kosher salt

For the filling

  • 2 cups packed brown sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon vanilla extract

For the icing

  • 1 cup powdered sugar
  • 2 teaspoons ground cinnamon
  • 3 teaspoons vanilla extract

Instructions
 

  • Preheat the oven to 325°F (165°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
  • In a large mixing bowl, beat the butter with a hand mixer until light and fluffy. Mix in the vanilla extract and powdered sugar until smooth. Add the egg and mix until combined.
  • Gradually add the flour and kosher salt, mixing just until a dough forms. Set aside.
  • In a medium bowl, stir together the brown sugar, cinnamon, flour, melted butter, and vanilla extract until fully combined.
  • Divide the dough in half. Press half evenly into the bottom of the prepared baking dish. Spread the cinnamon filling evenly over the dough layer.
  • Top with the remaining dough, pressing gently to cover the filling. If needed, lightly oil your hands or use parchment paper to help spread the dough evenly.
  • Bake for 40 minutes, or until the bars are set and the edges are lightly golden. A toothpick inserted into the center should come out clean or with a few crumbs.
  • Let the bars cool in the pan on a wire rack for about 40 minutes. While the bars cool, prepare the icing by stirring together the powdered sugar, cinnamon, and vanilla extract until smooth and spreadable.
  • Spread the icing evenly over the cooled bars and let it set for about 15 minutes. Lift the bars from the pan using the parchment overhang. Slice into 8 bars and serve.

Notes

  • If the icing feels too thick to spread, let it sit for a minute after mixing before spreading over the bars.
  • Allow the bars to cool before icing so the glaze sets properly instead of melting into the bars.
  • Store the bars in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 1 week.