Get ready to fall in love with your favorite childhood toaster pastry all over again, but this time, in bar form! These Brown Sugar Cinnamon Pop-Tart Bars feature a ridiculously flaky, buttery shortbread crust, a warm and gooey brown sugar-cinnamon filling, and a sweet vanilla glaze that cracks just right. This recipe is surprisingly simple, using pantry staples to create a treat that’s worlds better than the store-bought version. Whether you’re looking for a fun weekend baking project or a nostalgic dessert, these bars are a guaranteed crowd-pleaser.
We’re ditching the box and making this classic from scratch. The result is a richer flavor, a more tender crust, and a filling that’s perfectly sweet and spiced. Let’s get baking!
A stack of pure happiness.
Why This Brown Sugar Cinnamon Pop-Tart Bars Recipe is a Must-Try
If you’re looking for the ultimate comfort dessert, this is it. These bars capture the heart of the iconic brown sugar cinnamon Pop-Tart but elevate it with homemade quality.
Incredibly Flaky Crust: Using cold butter is the secret to a tender, flaky crust that melts in your mouth. It’s the perfect vessel for the rich filling.
Gooey, Spiced Filling: The filling is a simple but perfect combination of brown sugar, cinnamon, and a hint of flour to keep it thick and gooey, not runny.
Simple, No-Fuss Glaze: A quick two-ingredient glaze adds that classic Pop-Tart finish and an extra layer of sweetness.
Way Better Than Store-Bought: Making them at home means no preservatives or artificial flavors, just pure, delicious ingredients. Plus, your kitchen will smell amazing! Much like our popular M&M Christmas Cookie Bars, these are perfect for sharing.
Ingredients You’ll Need
This recipe uses simple, common ingredients you likely already have on hand. Let’s break down what you’ll need for each component.
Look at that flaky crust and gooey center!
For the Flaky Pastry
All-Purpose Flour: Provides the structure for our tender crust.
Granulated Sugar: Adds just a touch of sweetness to the dough.
Salt: Balances the sweetness and enhances the butter’s flavor.
Unsalted Butter: Make sure it’s very cold and cubed! This is the key to a flaky texture.
Ice Water: Helps bring the dough together without melting the butter.
For the Gooey Brown Sugar Cinnamon Filling
Light Brown Sugar: The star of the show, providing a deep, molasses-rich sweetness.
Ground Cinnamon: For that classic warm spice flavor.
All-Purpose Flour: A small amount to thicken the filling so it doesn’t ooze out during baking.
Melted Butter: Binds the filling ingredients together into a delicious paste.
For the Sweet Vanilla Glaze
Powdered Sugar: The base for a smooth, sweet glaze.
Milk or Cream: To thin the glaze to the perfect drizzling consistency. A splash of vanilla extract is a great addition, too!
Step-by-Step Instructions
Follow these simple steps to create the most delicious homemade Pop-Tart bars.
Step 1: Prepare the Pastry Dough
In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually drizzle in 4-5 tablespoons of ice water, mixing with a fork until the dough just starts to come together. Do not overwork it. Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Make the Brown Sugar Filling
While the dough chills, prepare the filling. In a small bowl, combine the light brown sugar, ground cinnamon, and flour. Pour in the melted butter and stir until a thick, sandy paste forms. Set aside.
Step 3: Assemble the Pop-Tart Bars
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking pan. On a lightly floured surface, roll out one disk of dough into a rectangle that fits the bottom of your pan. Carefully transfer the dough to the pan and press it evenly across the bottom. Sprinkle the brown sugar filling evenly over the dough base. Roll out the second disk of dough into a similar-sized rectangle and place it on top of the filling layer. Gently press the edges to seal.
Step 4: Bake to Golden Perfection
Use a fork to poke holes across the top layer of dough to allow steam to escape. Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling slightly. Let the bars cool completely in the pan before glazing. This is crucial for clean slices!
Step 5: Drizzle with Glaze
Once cooled, whisk the powdered sugar and 2 tablespoons of milk in a small bowl until smooth. If it’s too thick, add more milk, a teaspoon at a time. Drizzle the glaze over the bars, let it set for about 15 minutes, then slice and serve.
Pro Tips for Perfect Pop-Tart Bars
Want to ensure your bars are absolutely flawless? Here are a few expert tips.
Keep It Cold: Your butter and water must be ice cold. This prevents the butter from melting into the flour, which is what creates those delicious, flaky layers.
Don’t Overmix the Dough: Mix only until the dough just comes together. Overworking the gluten will result in a tough, chewy crust instead of a tender one.
Cool Completely: I can’t stress this enough! The filling needs to set completely before you glaze and slice. Slicing while warm will result in a gooey mess. For another easy bar recipe, try these chewy snickerdoodle blondies.
Storing Your Homemade Pop-Tart Bars
Store your Brown Sugar Cinnamon Pop-Tart Bars in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. They are delicious cold, but you can gently warm them in the microwave for a few seconds for that fresh-from-the-oven taste.
You can store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They are delicious eaten cold or gently reheated.
Yes! The pastry dough can be made up to 2 days in advance. Keep it tightly wrapped in plastic in the refrigerator until you’re ready to assemble and bake the bars.
The key is adding a small amount of all-purpose flour to the brown sugar and cinnamon mixture. This acts as a thickener, creating a stable, gooey filling that sets perfectly as it cools.
The most common reason for a tough crust is the butter not being cold enough or overworking the dough. Ensure your butter is ice cold and mix the dough just until it comes together to achieve a tender, flaky result.
Absolutely! This crust recipe is very versatile. You could easily substitute the brown sugar filling with strawberry jam, apple butter, or even a chocolate hazelnut spread for a different variation.
More Dessert Recipes You’ll Love
If you had fun making these bars, you’ll love exploring other sweet treats. For a truly decadent experience, give this classic sticky toffee pudding recipe a try. Or, for another no-fuss bar recipe, check out these amazing frosted sugar cookie bars.
Share Your Creations!
I can’t wait to see your amazing Brown Sugar Cinnamon Pop-Tart Bars! If you make this recipe, please leave a comment below and let me know how they turned out. Don’t forget to snap a photo and share it on Pinterest. Happy baking!
Get the recipe for these incredible homemade Pop-Tart bars!
Brown Sugar Cinnamon Pop-Tart Bars Recipe
FL Recipes
Brown Sugar Cinnamon Pop-Tart Bars (The BEST Homemade Recipe)
The BEST homemade Brown Sugar Cinnamon Pop-Tart Bars recipe! Features a flaky, buttery shortbread crust, a warm and gooey brown sugar-cinnamon filling, and a sweet vanilla glaze.
In a large bowl, whisk together flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Drizzle in ice water, mixing until dough forms. Divide dough in half, flatten into disks, wrap, and refrigerate for 30 minutes.
In a small bowl, combine the light brown sugar, cinnamon, and flour. Pour in the melted butter and stir until a thick paste forms. Set aside.
Preheat oven to 375°F (190°C). Grease a 9x13 inch pan. Roll out one dough disk and press it into the bottom of the pan. Spread the filling evenly over the dough. Roll out the second dough disk and place it on top. Seal the edges.
Poke holes across the top dough with a fork. Bake for 25-30 minutes until golden brown. Let the bars cool completely in the pan.
Once cooled, whisk powdered sugar and milk until smooth. Drizzle over the bars, let it set for 15 minutes, then slice and serve.
Nutrition
Calories: 285kcalProtein: 3gFat: 15gFiber: 1g
Notes
Keep It Cold: Your butter and water must be ice cold for a flaky crust. Don't Overmix: Mix the dough only until it just comes together to keep it tender. Cool Completely: The bars must be fully cooled before glazing and slicing for clean cuts.
Keyword brown sugar cinnamon bars,copycat pop tart recipe,pop tart bars
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
