Brown Sugar Cinnamon Poptart Bars

There’s nothing quite like the smell of cinnamon wafting through the kitchen, is there? Especially on a chilly afternoon when the kids are huddled inside after school. These Brown Sugar Cinnamon Poptart Bars are my take on a childhood favourite, but elevated with proper ingredients and made simple enough for even the busiest mum (like me!). I’ve been making these for years, tweaking and testing until I got the perfect balance of flaky crust, gooey filling, and that irresistible brown sugar cinnamon flavour. My two, Harry and Lily, practically inhale them! I promise you, these bars will bring a bit of sunshine to your day and a lot of happy smiles to your family. And trust me, even if you are not a baker, these are so much easier than they look!

Why This Recipe Works

As a busy mum, I know how precious time is. That’s why this Brown Sugar Cinnamon Poptart Bars recipe is a winner in my books. It’s straightforward, uses ingredients you likely already have in your cupboard, and, most importantly, the kids love it! Over the past 8 years of juggling family life and kitchen experiments, I’ve learnt that simple, delicious, and reliable is the name of the game.

• Simple ingredients: No need for fancy trips to specialty shops. Everything can be found at your local supermarket.
• Kid-approved: These bars are always a hit with my two. They love the taste and the fun shape.
• Easy to adapt: You can easily swap out ingredients to suit dietary needs or preferences (more on that later!).

Ingredients

• For the Crust:
  • 300g plain flour, plus extra for dusting
  • 1 tsp salt
  • 225g cold unsalted butter, cubed
  • 6-8 tbsp ice water
• For the Filling:
  • 115g unsalted butter, softened
  • 150g light brown sugar
  • 3 tbsp plain flour
  • 3 tbsp milk
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
• For the Glaze (optional):
  • 120g icing sugar
  • 2-3 tbsp milk
  • Pinch of salt

Ingredient Notes

A few notes on the ingredients to ensure success:

• Butter: Using cold butter for the crust is absolutely essential for creating those lovely flaky layers. Don’t be tempted to use softened butter here!
• Brown Sugar: Light brown sugar gives the filling a wonderful caramel flavour, but you can use dark brown sugar for a deeper, richer taste if you prefer.
• Vanilla Extract: A good quality vanilla extract makes a difference, but if you’re in a pinch, vanilla essence will also work.
• Flour I always use plain flour, but if you only have self-raising, just skip the salt in the crust.

Step-by-Step Instructions

Right, let’s get baking! Don’t worry, I’ll guide you through every step.

1. Make the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender (or your fingertips) to cut the butter into the flour until the mixture resembles coarse breadcrumbs. You should still see small pieces of butter – that’s what creates the flakiness.
2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Be careful not to overmix!
3. Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This is crucial for preventing the butter from melting.
4. Make the Filling: While the dough is chilling, prepare the filling. In a medium bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the flour, milk, cinnamon, and vanilla extract until well combined.
5. Assemble the Bars: Preheat your oven to 175°C (350°F/ Gas Mark 4). Lightly grease and flour a 9×13 inch baking pan. On a lightly floured surface, roll out one disc of dough into a rectangle slightly larger than the pan. Transfer the dough to the pan and gently press it into the bottom and up the sides.
6. Add Filling: Spread the brown sugar cinnamon filling evenly over the crust.
7. Top with Crust: Roll out the second disc of dough to the same size as the first. Carefully place it over the filling. Trim any excess dough and crimp the edges with a fork to seal.
8. Bake: Use a sharp knife to cut slits in the top crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.
9. Cool and Glaze (Optional): Let the bars cool completely in the pan before cutting into squares. While the bars are cooling, make the glaze by whisking together the icing sugar, milk, and salt until smooth. Drizzle the glaze over the cooled bars.

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks to ensure these bars are a success every time. Here are my top tips:

• Keep it Cold: The colder the butter, the flakier the crust. Don’t skip the chilling time!
• Don’t Overmix: Overmixing the dough develops the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Pre-Cut Before Baking: For neat, even squares, consider scoring the top of the unbaked bars. This makes slicing much easier after baking.
• Kid-Friendly Fun: Let the kids help with spreading the filling or crimping the edges – it’s a great way to get them involved!
• Brown Sugar Tip: If your brown sugar is hard, microwave it for 15-20 seconds to soften it up.
• Glaze Adjustment: Adjust the amount of milk in the glaze to achieve your desired consistency. For a thinner glaze, add more milk.
• Patching Imperfections: If your top crust tears when transferring it, don’t panic! Just patch it up with extra scraps of dough. No one will ever know!

Storage & Meal Prep

These Brown Sugar Cinnamon Poptart Bars are great for making ahead or storing leftovers.

• Storage: Store the cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze the bars in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: While these are delicious cold, you can warm them in a low oven (150°C/300°F) for about 10 minutes to re-crisp the crust.
• Make-Ahead: The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. The filling can also be made a day in advance and stored in the refrigerator.
• Batch Cooking: This recipe doubles easily if you’re feeding a crowd. Just use a larger baking pan or divide the mixture between two pans.

Substitutions & Variations

Here are a few ideas for adapting this recipe to suit different dietary needs or preferences:

• Gluten-Free: I have not tested this myself, but you can try using a gluten-free all-purpose flour blend for the crust. Be sure to add a binder like xanthan gum.
• Dairy-Free: Use a plant-based butter substitute for both the crust and the filling. For the glaze, use a plant-based milk.
• Nut-Free: This recipe is naturally nut-free, but always check the labels of your ingredients to be sure.
• Apple Cinnamon: Add a layer of thinly sliced apples to the filling for an extra fruity twist. My Harry loves this version!
• Different Spices: Experiment with other spices like nutmeg, ginger, or cardamom for a unique flavour profile.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when they’re done?

The bars are done when the crust is golden brown and the filling is set. A toothpick inserted into the centre should come out clean (though it might be a little sticky from the filling).

Can I use a different type of sugar?

Whilst I prefer light brown sugar for the caramel-y notes, you can use granulated sugar, or even coconut sugar. The flavour profile will change slightly, but it will still be delicious.

How should I store the leftovers?

Once cooled, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge – they’ll keep for up to 5 days.

Will my children enjoy this recipe?

In my experience, absolutely! The combination of the sweet, cinnamon filling and the flaky crust is usually a winner with kids. Plus, they can help with making them, which always makes them more appealing!

Can I make a larger batch?

Yes, you can easily double or triple the recipe. Just make sure you use a larger baking pan or divide the mixture between multiple pans.

Serving Suggestions

These Brown Sugar Cinnamon Poptart Bars are delicious on their own, but here are a few ideas for serving them:

• With a cup of tea: The perfect afternoon treat with a proper cuppa!
• As a dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• In lunchboxes: A fun and tasty treat for the kids to take to school.
• Brunch treat: Serve alongside other brunch favourites like scrambled eggs and bacon.

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