Brown Sugar Cinnamon Pop Tart Shortbread Bars

Who else is a pop tart fan? Only toasted though, untoasted no thanks. Objectively I don’t think pop tarts are that good, but growing up they were an excuse to basically eat a cookie for breakfast, and if you toast them, they are delicious. I think the two best flavors are strawberry and brown sugar cinnamon.

These shortbread bars are basically a tastier version of a brown sugar cinnamon pop tart. Two layers of buttery shortbread enclose a brown sugar cinnamon layer that tastes just like the pop tart filling. They are also topped with a cinnamon icing. These are super simple to make and only use a few ingredients. I loved these and I am not going to disclose how many I ate 🙂

Brown Sugar Cinnamon Pop Tart Shortbread Bars

Buttery shortbread layers filled with brown sugar cinnamon filing and topped with icing

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 16 bars

Ingredients

  

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For the shortbread:

• 1 1/2 cups AP flour
• 1 cup almond flour
• 1/2 tsp salt
• 1 cup unsalted butter room temp
• 1 1/2 cups powdered sugar
• 1 large egg room temp
• 1 tsp vanilla

For the filling:

• 1 cup brown sugar
• 1 tbsp cinnamon
• 2 tbsp flour
• 2 tbsp unsalted butter melted
• 2 tsp vanilla

For the icing:

• 3/4 cup powdered sugar
• 1 tsp cinnamon
• 2 tsp vanilla
• a little water to thin if needed

Instructions

 

• Preheat the oven to 325 and line a square 8×8 pan with a sheet of parchment. In a stand mixer, cream the butter until light and fluffy. Add the powdered sugar and vanilla and mix well again. In a bowl, whisk the flour, almond flour and salt. Add the egg to the mixer and scrape the sides, then mix until well combined.
• Add the dry ingredients and mix on low until combined. Finish mixing with a rubber spatula to ensure it is well mixed, but don't over mix the dough. Press 1/2 the dough into the bottom of the pan. Use an offset spatula to spread it out. It will be sticky so you can oil your hands or the spatula to spread it if needed.
• Combine the ingredients for the filling in a bowl and mix well. Spread this over the shortbread. Gently spread the rest of the dough over the filling and smooth it out. Bake for 40-45 minutes until it is no longer raw in the center and is golden brown. Let rest for 30 minutes, then remove from the pan.
• Mix the icing ingredients in a bowl until smooth. Spread over the top and when fully cooled, cut into squares.

Keyword Dessert

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