A nostalgic twist on shortbread that combines the buttery richness of shortbread with the warm, sweet-spiced goodness of brown sugar cinnamon pop tarts.
Why You’ll Love This Recipe?
There’s something magical about blending a childhood favorite with a classic treat. These Brown Sugar Cinnamon Pop Tart Shortbread bars are the best of both worlds—soft, crumbly shortbread layered with a cinnamon-sugar filling that brings all the cozy vibes. The buttery crust melts in your mouth, while the glaze adds just the right amount of sweetness. Perfect for an afternoon pick-me-up or an indulgent breakfast treat!
Ingredients
Here’s a sneak peek of what you’ll need:
- All-purpose flour
- Unsalted butter
- Brown sugar
- Cinnamon
- Powdered sugar
- Milk
You’ll find the full list of ingredients and their measurements below in the recipe card.
Directions
- Prepare the shortbread dough: In a mixing bowl, cream together the butter and brown sugar until fluffy. Gradually add in the dry ingredients until a soft dough forms.
- Press the dough: Spread half the dough into a prepared pan, creating an even base layer.
- Create the filling: In a small bowl, combine brown sugar and cinnamon. Sprinkle the mixture evenly over the dough layer.
- Top it off: Crumble the remaining dough on top, gently pressing it down to cover the filling.
- Bake: Pop it in the oven and bake until the edges are golden.
- Add the glaze: While it cools, whisk together powdered sugar and milk for a drizzle-worthy glaze. Once the bars are cool, spread the glaze over the top and enjoy!
Expert Tips and Tricks
- Chill the dough: If the dough feels too sticky to work with, a quick chill in the fridge can firm it up.
- Even layers: Use the back of a measuring cup to press the dough evenly in the pan.
- Don’t rush the glaze: Let the bars cool completely before glazing to avoid a melty mess.
Recipe Variations and Possible Substitutions
- Gluten-free: Substitute with a 1:1 gluten-free flour blend for a GF-friendly treat.
- Add a crunch: Sprinkle chopped nuts like pecans or walnuts into the cinnamon-sugar layer for added texture.
- More pop tart flavor: Add a pinch of nutmeg to the filling for extra depth.
- Vegan version: Use plant-based butter and almond or oat milk for the glaze.
Serving and Pairing Suggestions
These bars pair wonderfully with a cozy beverage. Try serving them with a hot cup of chai tea, freshly brewed coffee, or a tall glass of cold milk. For dessert, warm the bars slightly and top them with a scoop of vanilla ice cream.
Storage and Reheating Tips
- Room temperature: Store the bars in an airtight container for up to 3 days.
- Refrigerator: Keep them chilled for up to a week, but allow them to come to room temperature before serving for the best texture.
- Freezer: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half.
2. Can I make the glaze thicker or thinner?
Absolutely! Adjust the amount of milk for your desired consistency.
3. Do I need a stand mixer for the dough?
Not at all. You can easily mix the dough with a hand mixer or even by hand with a sturdy spatula.
4. Can I use white sugar instead of brown sugar?
Brown sugar is key to achieving that warm, caramel-like flavor, but you could use white sugar in a pinch—it just won’t have the same depth.
Conclusion
These Brown Sugar Cinnamon Pop Tart Shortbread bars are a heartwarming mashup of nostalgic and modern flavors, perfect for any occasion. Whether you’re sharing them at a gathering or sneaking a bite with your coffee, they’re sure to win you over. So grab your apron, whip up a batch, and relive the joy of pop tarts in a whole new way!
Print
Brown Sugar Cinnamon Pop Tart Shortbread
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12–16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creative twist on classic Pop-Tarts, these Brown Sugar Cinnamon Pop Tart Shortbread cookies are buttery, crumbly, and filled with a cinnamon sugar swirl, topped with a sweet icing drizzle. Perfect for nostalgic cravings or a fun dessert!
Ingredients
- For the Shortbread:
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- All-purpose flour
- Salt
- For the Cinnamon Filling:
- Brown sugar
- Ground cinnamon
- Unsalted butter, melted
- For the Icing:
- Powdered sugar
- Milk
- Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking dish with parchment paper.
- In a mixing bowl, cream the butter and sugars until light and fluffy.
- Gradually mix in the flour and salt until a dough forms.
- Press half the dough into the prepared dish.
- For the filling, mix together brown sugar, cinnamon, and melted butter until combined. Spread this mixture evenly over the dough layer.
- Crumble the remaining dough over the filling and gently press it down.
- Bake for 25–30 minutes or until golden brown.
- Allow the shortbread to cool completely before drizzling with icing.
- To make the icing, whisk together powdered sugar, milk, and vanilla extract. Drizzle over the cooled shortbread, then slice and serve.
Notes
- For a softer shortbread, bake closer to 25 minutes.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: ~210
- Sugar: 14g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg