Brown Sugar Cinnamon Poptart Bars

A brown sugar cinnamon poptart bar cut into squares and stacked.

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

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Prep Time: 20

Cook Time: 17

Servings: 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 9x13 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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