Brown Sugar Pop Tarts Bars are impressed by the basic 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 type. I promise everybody will go completely nuts for these and can need the recipe! So extremely good and so price it! Some could struggle me on this however the Brown Sugar Pop Tart taste is arguably one of the best taste – ha!
FREQUENTLY ASKED QUESTIONS:Â
All goal flour can be utilized as an alternative of the almond flour however the almond flour is very advisable for optimum taste and texture. Almond flour doesn’t soak up as a lot liquid as common flour, so these bars are in a position to 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 needs 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 secure container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all goal flour
- almond flour – see my Regularly Requested Questions above about this.
- kosher salt
- unsalted butter– room temperature to melt and a few extra for melting. If it is advisable soften your butter sooner, try my recommendations on the right way to soften butter shortly put up.
- 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. In the event you don’t benefit from the maple taste with the cinnamon taste, simply depart it out. Chances are 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 8Ă—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 persist with the baking dish. Get one other piece of parchment paper and place the baking dish on high. Utilizing a pencil, hint a top level view of the underside of the pan onto the parchment. Put aside.Â
In a medium bowl add the all goal 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 properly. This subsequent half is advisable to do by hand. To the bowl add within the dry elements and blend by hand till mixed.Â
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 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 suits into that sq. as greatest as doable. Set all this apart when you make the filling.
For the brown sugar filling:Â
In a bowl, add gentle brown sugar, floor cinnamon, all goal flour, melted butter and maple syrup and blend properly. It’s going to 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’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 vital, 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 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 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’ll be able to 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 properly. 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.Â
Then unfold onto the bars. Elective: sprinkle with a little bit of flaky sea salt on high. You may benefit from the bars instantly or permit the icing to arrange a bit earlier than slicing into 9 bars.
Be aware: You may also slice these into 12 smaller bars as they’re fairly wealthy.
CRAVING MORE RECIPES?Â
Recipe credit score: Butternut Bakery
Stop your display 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 goal flour, 2 Tablespoons unsalted butter, melted and 1 Tablespoon pure maple syrup and blend properly. It’s going to 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’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.
-
If vital, 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 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 wish to put a thick 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’ll be able to work on the icing.
- Please discuss with my FAQ’s (Regularly Requested Questions) and ingredient listing above for different substitutions or for the solutions to the commonest questions.
Energy: 610kcal | Carbohydrates: 78g | Protein: 6g | Fats: 32g | Sodium: 148mg | Fiber: 3g | Sugar: 56g
“The Nation Cook dinner” just isn’t a dietician or nutritionist, and any dietary info shared is an estimate. If calorie rely and different dietary values are essential to you, we advocate operating the elements by means of whichever on-line dietary calculator you favor. Energy and different dietary values can range fairly a bit relying on which manufacturers have been used.
