This Brown Sugar Cinnamon Pop Tart Shortbread combines two nostalgic childhood favorites into one incredible dessert bar. It features a buttery, tender shortbread crust that doubles as the crumbly topping, a gooey, cinnamon-spiced brown sugar filling, and a sweet vanilla glaze finished with a shower of colorful sprinkles. It’s everything you love about the classic toaster pastry, but with a rich, homemade taste.
This recipe is surprisingly simple to make and is the perfect treat to pair with a cup of coffee or a glass of cold milk. It’s a fun, whimsical dessert that will delight both kids and adults with its familiar, comforting flavors.
Why You’ll Love This Recipe
- Nostalgic Flavor: All the beloved taste of a brown sugar cinnamon Pop-Tart in a soft, buttery bar.
- Simple Ingredients: Made with common pantry staples you likely already have on hand.
- Easy to Make: A straightforward recipe that’s great for bakers of all skill levels.
- Perfect for Sharing: A fantastic treat for bake sales, parties, or a simple weeknight dessert.
Ingredients
For the Shortbread Crust & Topping:
- 2 cups All-Purpose Flour
- 1 cup (2 sticks) Cold Unsalted Butter, cut into cubes
- 1/2 cup Powdered Sugar
- 1/4 teaspoon Salt
For the Brown Sugar Cinnamon Filling:
- 1 cup Brown Sugar, packed
- 1/4 cup All-Purpose Flour
- 2 teaspoons Ground Cinnamon
- 1/4 cup Unsalted Butter, melted
For the Glaze:
- 1 cup Powdered Sugar
- 2-3 tablespoons Milk or Cream
- 1/2 teaspoon Vanilla Extract
- Rainbow Sprinkles, for decorating
Step-by-Step Instructions
- Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to use as handles.
- Make the Shortbread: In a food processor or a large bowl, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse or cut in with a pastry blender until the mixture resembles coarse crumbs.
- Form the Crust: Press half of the shortbread mixture firmly and evenly into the bottom of the prepared pan. Set the other half aside.
- Make the Filling: In a separate bowl, whisk together the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until a thick, paste-like filling forms.
- Assemble: Spread the brown sugar filling evenly over the shortbread crust. Crumble the remaining shortbread mixture over the top of the filling.
- Bake: Bake for 30-35 minutes, or until the top is lightly golden brown and the edges are set.
- Cool Completely: Let the shortbread cool completely in the pan on a wire rack. This is a crucial step for clean slices.
- Glaze and Decorate: Once cooled, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth. Add more milk, a teaspoon at a time, if needed to reach a thick but pourable consistency. Drizzle the glaze over the shortbread and immediately top with rainbow sprinkles.
- Set and Serve: Let the glaze set for about 30 minutes before using the parchment paper handles to lift the shortbread out of the pan. Slice into bars and serve.
Tips & Variations
- Pro Tip: For the flakiest shortbread, make sure your butter is very cold.
- Nutty Variation: Add 1/2 cup of finely chopped pecans to the crumb topping for extra crunch and flavor.
- Different Flavors: Swap the brown sugar filling for strawberry or raspberry jam to create other classic Pop-Tart flavors.
- No Food Processor? You can make the shortbread dough by hand. Use a pastry blender or two knives to cut the cold butter into the flour mixture.
Frequently Asked Questions (FAQ)
- How do I store this shortbread?
- Store in an airtight container at room temperature for up to 5 days.
- Do I have to wait for it to cool completely before glazing?
- Yes. If you glaze it while it’s still warm, the glaze will melt and become too thin. Cooling completely also ensures the bars won’t fall apart when you slice them.
- Can I double this recipe?
- Yes, you can double the recipe and bake it in a 9×13 inch pan. You may need to add a few extra minutes to the baking time.
Serving Suggestions
- These bars are the perfect afternoon treat with a cup of tea or coffee. They can also be slightly warmed in the microwave for a few seconds to make the filling extra gooey, just like a toasted Pop-Tart.
Brown Sugar Cinnamon Pop Tart Shortbread
My absolute favorite Pop-Tart flavor reinvented as buttery shortbread! This dessert features a rich cinnamon-brown sugar filling layered between tender shortbread and topped with a sweet cinnamon maple icing. It smells like a freshly toasted Pop-Tart, but tastes even better!
Ingredients
Equipment
Method
- Preheat oven to 325°F. Coat an 8×8 baking dish with nonstick spray and line with parchment paper. Trace a square outline of the pan on a separate parchment sheet and set aside.
- In a medium bowl, whisk together salt, almond flour, and flour. In a large bowl, beat butter and powdered sugar until smooth and fluffy. Mix in egg and vanilla. Fold in dry ingredients with a spatula until dough resembles mashed potatoes.
- Press half the dough into the prepared pan. Spread the remaining dough onto the outlined parchment to form a square.
- For the filling: Mix brown sugar, cinnamon, flour, melted butter, and maple syrup until it resembles wet sand. Crumble evenly over the bottom dough layer in the pan.
- Carefully flip parchment dough square over the filling. Peel back parchment and spread dough evenly. Bake 40–45 minutes until puffed and edges are golden brown.
- Cool 30 minutes at room temp, then refrigerate uncovered for 1 hour.
- For icing: Whisk powdered sugar, cinnamon, melted butter, maple syrup, and 1 tbsp milk. Add more milk if too thick. Spread icing over cooled bars immediately, sprinkle with sea salt, slice, and enjoy!
Notes
Top with flaky sea salt for balance and extra flavor. Chill bars well before adding the icing to ensure clean slices. For an extra indulgent variation, drizzle additional icing after slicing. Store covered in the refrigerator for up to 5 days.
