Brown Sugar Cinnamon Poptart Bars 

Is this the most fun dessert I’ve made in a while? Yes. This is a GIANT Pop-tart bar with the iconic brown sugar cinnamon poptart filling and frosting that you remember from when you were a kid.

Pop-tart Recipe

I’m calling it right now: this giant poptart is the IT breakfast for the coming school year. With a buttery crisp crust that is pure perfection, a warm brown sugar cinnamon filling and a hard dark brown sugar icing on top, this pop-tart checks all of the boxes. Giant poptarts are toasty and delicious and SO STINKIN’ FUN. You’ll start by making brown sugar cinnamon poptarts for the kids but you’ll soon be making excuses to make them for yourself. 

Ingredients in Homemade Poptarts

How to Make a Giant Pop-tart

1. Preheat the oven to 350°F (180°C).
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and granulated sugar until light in color and fluffy in texture.
3. Scrape the sides and add in the egg and vanilla. 
4. Once combined, add the flour, baking powder, and canola oil. Mix until a soft dough comes together. Divide the dough in half.
5. Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.
6. Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
7. In a medium sized bowl, combine the ingredients for the filling until you achieve a wet sand texture.
8. Spread the filling onto the bottom cookie crust in the pan, leaving the edges empty so we can crimp the top and bottom crust together.
9. Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the filling.
10. Use the tines of a fork to gently crimp the edges and then cut a few venting slits or holes.
11. Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
12. Remove from the oven and allow the poptart to cool completely.
13. Once cool, make the glaze by whisking together the warm water, corn syrup, dark brown sugar, and clear vanilla in a medium sized bowl.
14. Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
15. Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
16. Carefully remove the baked pop tart from the pan and pour/spread the glaze onto the top of the pop-tart.
17. Allow the icing to set completely before cutting.
18. Enjoy!

Can I use other fillings?

Yes, you can! I actually have a recipe for a strawberry pop-tart recipe if you’d like. Alternatively, you can use any type of fruit preserve in place of the brown sugar/cinnamon filling.

Storing this Giant Pop-Tart

Allow the glaze to completely harden and store this poptart in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

Breakfast Faves

• Super Moist Banana Bread
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Brown Sugar Cinnamon Poptart Bars

Is this the most fun dessert I’ve made in a while? Yes. This is a GIANT Pop-tart bar with the iconic brown sugar cinnamon poptart filling and frosting that you remember from when you were a kid.

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 17 minutes minutes

Servings: 16 servings

Calories: 228kcal

Ingredients

Sugar Cookie Crust

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (173g) granulated sugar
• 1 egg
• 1 1/2 tsp vanilla
• 2 1/4 cups (342g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 Tbsp canola oil

Brown Sugar Cinnamon Filling

• 1/4 cup (56g) melted butter
• 1 cup (246g) light brown sugar
• 2 Tbsp all-purpose flour
• 2 tsp ground cinnamon

Glaze

• 2 1/2 Tbsp very warm water, plus more as needed
• 1/2 Tbsp light corn syrup
• 1/4 cup (62g) dark brown sugar
• 1/4 tsp clear vanilla flavoring
• 1 1/2 cups (161g) powdered sugar

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and granulated sugar until light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened, 3/4 cup (173g) granulated sugar
• Scrape the sides and add in the egg and vanilla.
  1 egg, 1 1/2 tsp vanilla
• Once combined, add the flour, baking powder, and canola oil. Mix until a soft dough comes together. Divide the dough in half.
  2 1/4 cups (342g) all-purpose flour, 1 1/2 tsp baking powder, 1 Tbsp canola oil
• Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.
• Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
• In a medium sized bowl, combine the ingredients for the filling until you achieve a wet sand texture.
  1/4 cup (56g) melted butter, 1 cup (246g) light brown sugar, 2 Tbsp all-purpose flour, 2 tsp ground cinnamon
• Spread the filling onto the bottom cookie crust in the pan, leaving the edges empty so we can crimp the top and bottom crust together.
• Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the filling.
• Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.
• Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
• Remove from the oven and allow the poptart to cool completely.
• Once cool, make the glaze by whisking together the warm water, corn syrup, dark brown sugar, and clear vanilla in a medium sized bowl.
  2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 cup (62g) dark brown sugar, 1/4 tsp clear vanilla flavoring
• Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
  1 1/2 cups (161g) powdered sugar
• Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
• Carefully remove the baked pop tart from the pan and pour/spread the glaze onto the top of the pop-tart.
• Allow the icing to set completely before cutting.
• Enjoy!

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Nutrition

Calories: 228kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 49mg | Fiber: 1g | Sugar: 38g | Vitamin A: 16IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 1mg

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