Salted Caramel Brown Sugar Pop Tart Cookie Bars
These Salted Caramel Brown Sugar Pop Tart Cookie Bars feature a crispy top layer, gooey caramel center, and a delightful cinnamon glaze, making them an irresistible treat for any occasion.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened to room temperature.
- 1.5 cups packed light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs, room temperature
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract
Caramel Layer
- 1 cup store-bought or homemade salted caramel sauce Use high-quality caramel for best flavor.
- Sea salt flakes for sprinkling
Cinnamon Glaze
- 1 cup powdered sugar
- 2 tbsp whole milk or cream
- 1 tsp ground cinnamon
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting some overhang for easy removal.
- In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula, until no streaks of flour remain; be careful not to overmix.
Assembly
- Press half of the dough evenly into the bottom of the prepared pan, about ½ inch thick, building a slight lip around the edges.
- Warm the salted caramel sauce slightly if needed, then spread it evenly over the cookie dough layer. Sprinkle a pinch of sea salt flakes over the caramel.
- Crumble the remaining dough over the caramel layer, covering as much as possible.
Baking
- Bake for 30-35 minutes, or until the edges are golden brown and the center looks set but still soft.
- Cool completely in the pan on a wire rack for at least 1 hour.
Glaze and Serve
- In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract until smooth and drizzle-able.
- Drizzle the cinnamon glaze over the cooled bars and let set for 10 minutes before slicing into 12 bars.
Notes
Store any leftover cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to three months, wrapped tightly in plastic wrap and foil. For variations, consider adding chocolate chips or nuts.
Nutrition
Serving: 1gCalories: 299kcalCarbohydrates: 42gProtein: 2gFat: 13gSaturated Fat: 8gSodium: 140mgFiber: 1gSugar: 23g
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