Description
Brown Sugar Cinnamon Pop Tart Shortbread is a decadent and buttery dessert featuring a tender shortbread crust filled with a spiced brown sugar cinnamon layer, topped with a smooth cinnamon maple icing. Perfect for a sweet breakfast treat or an indulgent snack, these bars combine the nostalgic flavors of classic pop tarts with a rich, melt-in-your-mouth shortbread base.
Ingredients
Shortbread Dough
- 1 1/2 cups (195g) all purpose flour
- 1 cup (100g) almond flour
- 1/2 tsp kosher salt
- 1 cup (220g) unsalted butter, room temperature
- 1 1/2 cups (170g) powdered sugar
- 1 large egg
- 1 tsp vanilla extract or vanilla bean paste
Brown Sugar Cinnamon Filling
- 1 cup (205g) light brown sugar, packed
- 1 tbsp cinnamon
- 2 tbsp all purpose flour
- 2 tbsp unsalted butter, melted
- 1 tbsp pure maple syrup
Cinnamon Maple Icing
- 3/4 cup (75g) powdered sugar
- 1 tsp cinnamon
- 2 tbsp unsalted butter, melted and cooled
- 1 tbsp pure maple syrup
- 1-2 tbsp milk, room temperature
- Flaky sea salt, for sprinkling (optional)
Instructions
- Prepare Shortbread Dough: Preheat the oven to 325°F (163°C). Coat an 8×8 inch square baking dish with nonstick spray and line all four sides with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together the kosher salt, almond flour, and all-purpose flour and set aside. In a large mixing bowl, use a hand or stand mixer with a paddle attachment to beat the softened butter and powdered sugar starting on low speed and gradually increasing until the mixture is smooth and fluffy. Mix in the egg and vanilla until combined. Switch to a spatula, then fold in the dry ingredients until the dough resembles mashed potatoes in consistency.
- Assemble Base Layers: Scoop half the dough into the prepared pan and spread it evenly using a small offset spatula or the back of a spoon. Take the remaining half of the dough and spread it evenly on a separate piece of parchment paper traced to the size of the pan, attempting to match the square shape as closely as possible.
- Prepare Filling: In a bowl, mix together the packed brown sugar, cinnamon, all-purpose flour, melted butter, and maple syrup until the mixture resembles wet sand.
- Add Filling and Top Layer: Crumble the brown sugar cinnamon filling evenly over the shortbread dough in the pan. Carefully flip the dough sheet from the parchment paper over the filling layer and peel back the parchment paper gently; use an offset spatula or butter knife to help remove any dough sticking to the paper. Even out the top dough layer as best you can to cover the filling evenly.
- Bake: Bake in the preheated oven for 40-45 minutes, until the shortbread is puffed evenly and edges turn a light golden brown.
- Cool and Chill: Let the baked shortbread rest at room temperature for 30 minutes. Then transfer it uncovered to the refrigerator and chill for about 1 hour to set completely.
- Prepare Cinnamon Maple Icing: In a bowl, whisk together powdered sugar, cinnamon, melted cooled butter, maple syrup, and 1 tablespoon milk. If the icing is too thick, add the additional tablespoon of milk to reach a spreadable consistency. The icing will set quickly so spread it immediately over the chilled shortbread.
- Finish and Serve: Sprinkle lightly with flaky sea salt if desired. Slice into bars and enjoy the rich flavors of cinnamon, brown sugar, and buttery shortbread in every bite.
Notes
- Use parchment paper with an overhang for easy removal of shortbread from the pan.
- The dough will be soft and look similar to mashed potatoes when properly mixed.
- The filling should resemble wet sand; mix well to achieve the right texture.
- Be gentle when flipping the top dough layer to avoid tearing.
- Allow the shortbread bars to chill fully before icing for best results.
- Flaky sea salt is optional but adds a nice contrast to the sweet icing.
- Store leftovers in the refrigerator to maintain texture and freshness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
