Brown Sugar and Cinnamon Baked Bars

If you grew up loving brown sugar and cinnamon Pop-Tarts®, you’re in for a treat because these Brown Sugar and Cinnamon Baked Bars take everything you loved about the classic toaster pastry but turned it into a soft, buttery, totally irresistible bar. With a tender cookie-like base, a spiced brown sugar filling and that signature sweet glaze on top, these bars hit all the nostalgic notes while being incredibly easy to make at home.

Making the Baked Bars

Preheat the oven to 325 F.

There’s not a lot of prep work to be done before assembling these bars, beyond the mixing of the different layers of ingredients. One task you can do beforehand is to scrape the vanilla bean seeds with a 4″ Paring Knife, turning the knife perpendicular to the bean and running the non-sharp side of the blade from the curled top of the bean to the bottom of the bean.

The dough of the bars is for both the top and bottom crust. Start by placing an eight-inch square pan onto parchment paper and, using a food-grade pen, make an outline around the outside bottom of the pan. It creates a square template that you’ll need later. Then line the baking pan with another piece of parchment paper, making sure the paper extends over two sides of the pan (for easy lifting later). Lightly spray the pan with nonstick spray.

In the bowl of a stand mixer, using the paddle attachment (or you can use a hand-mixer), cream together the salted butter and brown sugar until smooth. Add the egg, continuing to mix. Add the powdered sugar (add it slowly so the powdered sugar doesn’t go everywhere) and vanilla bean paste. Gradually add the flour, mixing until just incorporated. You don’t want to overmix. If the dough seems too thick, you can add a dash of milk or heavy cream. You want the dough to be flexible and not breaking apart.

Divide the dough in half and press one of the halves into the bottom of the parchment-lined baking pan, ensuring the dough is an even layer. Take the other half of the dough and shape it onto the previously outlined square template on the parchment paper, pressing it down into an even layer within the outlined square.

For the brown sugar filling, gather your ingredients of brown sugar, ground cinnamon, all-purpose flour, melted butter and maple syrup.

In a small bowl, whisk the brown sugar, ground cinnamon and all-purpose flour until combined. Pour the melted butter and maple syrup over the brown sugar mixture and blend together. The filling should be crumbly. Spread this mixture over the dough layer in the baking pan. Take the previously prepared dough on the parchment paper and place it over the brown sugar filling, pressing down to secure.

Bake the dough and filling for 30 to 40 minutes or until the bars turn to a light golden brown and the dough feels set to touch. These bars will be doughy on the inside, so use your finger to touch the top of the bars. If it’s set, the bars are cooked. Remove the bars from the oven and allow them to cool completely in the baking pan.

For the cinnamon glaze, whisk the powdered sugar, cinnamon, vanilla, maple syrup and three tablespoons of heavy cream until smooth. If the glaze is too thick, add an additional tablespoon of heavy cream. It should be a spreadable glaze. Once the bars have cooled, lift the bars out of the baking dish and onto a cutting board. Spread the glaze evenly over the bars using a Professional Spatula. If desired, sprinkle some flaky sea salt for a flavor contrast to the sweetness of the bars.

Using a Spatula Spreader, cut the one large bar into squares and serve.

These Brown Sugar and Cinnamon Baked Bars came from a craving for something familiar yet homemade, something that tastes like childhood but feels a little more grown-up. And let’s be honest, homemade always tastes better. They are perfect for a weekend baking project, a lunchbox treat or a cozy snack any time of the week.