Brown Sugar PopTart Bars Recipe
Brown Sugar bars ultimate recipe easy poptart dessert Simple steps cinnamon that iconic flavor Make these brown sugar bars now
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 300g plain flour, plus extra for dusting
- 1 tsp salt
- 225g cold unsalted butter, cubed
- 6-8 tbsp ice water
- 115g unsalted butter, softened
- 150g light brown sugar
- 3 tbsp plain flour
- 3 tbsp milk
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 120g icing sugar
- 2-3 tbsp milk
- Pinch of salt
Instructions
- 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.
- 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!
- 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.
- 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.
- 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.
- Add Filling: Spread the brown sugar cinnamon filling evenly over the crust.
- 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.
- 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.
- 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.