Frosted Brown Sugar Cinnamon Pop Tart Bars.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 2 sticks (1 cup) cold salted butter, shredded
- 1 tablespoon vanilla extract
- 1 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons salted butter, melted
- 1/4 cup apple butter
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- coarse salt or sugar, for sprinkling
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Instructions
- 1. To make the cookie dough. In a bowl using an electric mixer, beat together the flour, sugar, and butter. Add the vanilla and 1/3 cup cold water. Beating until just combined, adding 1-2 tablespoons additional water as needed until the dough forms a ball.
- 3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.
- 4. Divide the dough in half. Press half the dough into the prepared baking dish. Trace the 9×9 inch baking dish out on a sheet of parchment paper. Now, roll the remaining dough out just past the edges of the traced-out square. Set aside.
- 5. To make the filling. Combine all ingredients in a bowl. Evenly spread the filling dough into the baking dish. Carefully invert the reserved dough square over the filling, pressing down gently to secure. Trim away any excess dough.
- 6. Freeze the bars for 15 minutes. Bake for 40 – 45 minutes, until just set in the center. Let cool.
- 7. To make the frosting. In a bowl, whisk together all of the ingredients and 1-2 tablespoons of water until smooth. If your frosting is too thick, thin with 1-2 tablespoons of additional water.
- 8. Spread the frosting over the pop-tart bars. Let set a few minutes, then top with salt/sugar (optional). Let dry, then cut into bars. Serve or store in an airtight container for up to 3 days at room temperature.
Source
Original recipe: View Original
