Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars Recipe
If you have a sweet tooth and a craving for something that’s both comforting and delightfully unique, you absolutely need to try these Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars. Imagine the tangy depth of sourdough combined with the warm hug of cinnamon and brown sugar, all smothered in luscious salted caramel and topped with a heavenly glaze. These bars are a seriously scrumptious twist on classic pop tarts, perfect for breakfast, dessert, or an indulgent snack anytime you want to feel cozy inside and out.

Ingredients You’ll Need
This recipe strikes a perfect balance between simple pantry staples and a few special ingredients that bring big personality to every bite. Each component plays a key role—from the sourdough discard adding a subtle tang to the cinnamon and brown sugar layering rich warmth, and finally the salted caramel delivering that irresistible sweet-salty magic.
- 1 cup salted butter, softened: Provides richness and a tender, flaky texture to the crust and layers.
- 1/4 cup brown sugar: Adds deep molasses notes that enhance the cinnamon filling.
- 1/4 cup granulated sugar: Balances sweetness and aids in creaminess.
- 1/3 cup sourdough discard: Infuses subtle tang and complexity to the dough.
- 1 egg, at room temperature: Binds the dough ingredients together, ensuring tenderness.
- 3/4 cup powdered sugar: Sweetens the dough just enough and helps with the structure.
- 2 tsp vanilla extract: Brings warmth and enhances the overall flavor.
- 1 tsp salt: Balances sweetness and elevates flavor depth.
- 3 cups all-purpose flour: The backbone for the dough’s structure.
- 1 cup brown sugar: Used in the cinnamon filling for that signature cozy sweetness.
- 1 tbsp cinnamon: Infuses warmth and that classic spice that ties the filling together beautifully.
- 2 tbsp all-purpose flour: Helps thicken the cinnamon filling for perfect consistency.
- 3 tbsp salted butter, melted: Adds richness to the filling.
- 3 tbsp coconut (melted) or avocado oil: Provides a silky texture and healthy fats.
- 1/4 cup smooth almond butter: Gives a subtle nutty undertone and creaminess to the salted caramel.
- 1/4 cup + 2 tbsp maple syrup: Sweetens the caramel naturally with a touch of earthiness.
- Pinch of salt: Essential for that perfect salty-sweet balance in the caramel.
- 1 cup powdered sugar: For the glaze to top off the bars with a sweet finish.
- 1 1/2 tsp cinnamon: Added to the glaze for extra spice harmony.
- 1/2 tsp vanilla extract: Makes the glaze sing with flavor.
- Pinch of salt: To balance the glaze’s sweetness.
- 3-4 tbsp milk of choice: Adjusts glaze consistency for drizzling perfection.
How to Make Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars
Step 1: Prepare Your Pan and Dough
Preheat your oven to 325°F and coat an 8×8-inch baking pan with butter before lining it with parchment paper for easy removal later. Trace the pan’s shape on another parchment piece—this will help shape the top dough layer perfectly. Next, cream together the softened butter with both brown and granulated sugars until luxuriously smooth. Stir in the sourdough discard and the egg to unite everything. Add powdered sugar, vanilla, and salt, mixing gently but thoroughly before gradually folding in the flour to form a tender dough.
Step 2: Divide and Chill the Dough
Split the dough in half. Press one half firmly into the prepared pan to create an even base layer. Meanwhile, spread the second half evenly onto your parchment with the square outline and pop it into the fridge while you whip up the filling. This chilling step helps the dough hold its shape when baking, giving you that perfect bar texture.
Step 3: Whip Up the Brown Sugar Cinnamon Filling
Mix together the brown sugar, cinnamon, flour, melted butter, and coconut or avocado oil. The goal here is a luscious blend that’s sweet, spicy, and just thick enough to spread without sliding off. This layer adds the deep flavor center of your Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars.
Step 4: Create the Salted Caramel Layer
In a small bowl, whisk together the almond butter, maple syrup, and a pinch of salt until smooth and creamy. This decadent salted caramel layer is the shining star that contrasts beautifully with the cinnamon filling. Pour it evenly over the brown sugar mixture, ensuring every bite will have that rich, buttery caramel note.
Step 5: Assemble and Bake
Gently retrieve your chilled dough square from the fridge and carefully lay it on top of the caramel-filled base. Press lightly to seal the layers together. Bake your bars for 30 to 40 minutes, or until the top turns a delicate golden color and the dough feels soft to the touch. The scent in your kitchen will be heavenly by this point!
Step 6: Cool and Glaze
While the bars cool completely, whisk together powdered sugar, cinnamon, vanilla, salt, and milk until the glaze is smooth and pourable. Once cooled, lift the entire batch from the pan, drizzle the glaze generously all over, and spread it evenly. This finishing touch adds a sweet-spiced shine that makes these bars look every bit as good as they taste.
Step 7: Slice and Enjoy
Cut the bars into 9 to 16 squares, depending on how decadent you want each serving to be. Now comes the best part—dig in and revel in the layers of flavor and texture this recipe delivers.
How to Serve Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars

Garnishes
To elevate these bars, sprinkle a light dusting of additional cinnamon or flaky sea salt just before serving. A few toasted almond slivers or a drizzle of extra maple syrup can add texture and flavor contrast that makes each bite feel special and indulgent.
Side Dishes
Pairing these bars with a cup of strong coffee or chai tea balances their sweetness and spices. For a breakfast treat, serve alongside fresh berries or a dollop of Greek yogurt to cut through the richness without overpowering the flavor.
Creative Ways to Present
Try stacking smaller bar portions with scoops of vanilla ice cream between layers for a stunning dessert presentation. Alternatively, create a mini charcuterie-style box with these bars, nuts, and a selection of fruit preserves for an impressive snack platter when hosting friends.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars in an airtight container at room temperature for up to 3 days. This keeps the crust tender and the caramel soft and chewy without drying out.
Freezing
If you want to keep these delightful bars longer, wrap them tightly in plastic wrap and freeze in a sealed bag or container for up to 2 months. Thaw overnight in the fridge before serving to preserve their fresh-baked charm.
Reheating
Warm bars gently in a low oven (about 300°F) for 5 to 10 minutes to get that fresh-from-the-oven feel. Avoid the microwave as it might make the crust soggy and the caramel overly runny. Enjoy them warm with your favorite hot beverage!
FAQs
Can I use leftover sourdough starter instead of discard?
Yes, using sourdough starter versus discard is fine; just make sure it’s active and not too liquidy. The starter adds a lovely tang but keep in mind that discard is less concentrated, which helps keep the texture balanced.
What can I substitute for almond butter in the caramel?
If almond butter isn’t handy, creamy peanut butter or sunflower seed butter work well as alternatives. They provide similar creaminess and nutty flavors that complement the caramel beautifully.
Is it possible to make these bars gluten-free?
While the recipe is designed with all-purpose flour, you can experiment using a 1-to-1 gluten-free blend that contains xanthan gum for structure. The texture might be slightly different, but the flavor will still shine.
How long do these bars stay fresh?
Stored properly in an airtight container at room temperature, these bars stay fresh for about three days. If you want to extend their life, refrigeration or freezing are your best options.
Can I double the recipe to make a larger batch?
Absolutely! Doubling the ingredients and using a larger baking dish will work well. Just keep an eye on baking time, as a thicker layer might require a few extra minutes in the oven.
Final Thoughts
Making these Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars is like giving yourself a warm, sweet hug with every bite. They’re a brilliant way to reinvent sourdough discard into something irresistibly delicious and perfect for sharing, gifting, or savoring solo. Trust me, once you try them, these bars will quickly become one of your favorite indulgences to bake and enjoy again and again.
PrintSalted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars Recipe
Indulge in the rich, comforting flavors of Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars. These bars feature a buttery sourdough crust layered with a luscious brown sugar cinnamon filling and topped with a smooth salted caramel glaze. Perfectly soft and subtly tart from sourdough discard, they make a delightful dessert or an elevated snack that’s both nostalgic and gourmet.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9–16 bars 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
- 1 cup salted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup sourdough discard
- 1 egg, at room temperature
- 3/4 cup powdered sugar
- 2 tsp vanilla extract
- 1 tsp salt
- 3 cups all-purpose flour
For the Brown Sugar Cinnamon Filling:
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp all-purpose flour
- 3 tbsp salted butter, melted
For the Salted Caramel:
- 3 tbsp coconut oil (melted) or avocado oil
- 1/4 cup smooth almond butter
- 1/4 cup + 2 tbsp maple syrup
- Pinch of salt
For the Glaze:
- 1 cup powdered sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
- 3–4 tbsp milk of choice
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Grease an 8×8-inch baking pan with butter, then line it with parchment paper for easy removal.
- Trace pan outline: On a separate piece of parchment paper, trace a square outline matching the pan size and set aside; this will help shape the top dough layer.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Add wet ingredients: Mix in the sourdough discard and the egg, combining well. Then add powdered sugar, vanilla extract, and salt, and beat until just incorporated.
- Incorporate flour: Gradually add the all-purpose flour and mix until the dough comes together but do not overmix.
- Divide and press dough: Divide the dough into two halves. Press one half firmly and evenly into the bottom of the prepared baking pan using the back of a spoon or spatula.
- Shape top dough: On the parchment with the traced square, press the other half of the dough evenly inside the outline. Chill this in the refrigerator while preparing fillings.
- Make brown sugar cinnamon filling: In a small bowl, combine brown sugar, cinnamon, flour, and melted salted butter until smooth and well mixed.
- Make salted caramel: In another small bowl, mix melted coconut or avocado oil, almond butter, maple syrup, and a pinch of salt until smooth and well combined.
- Spread fillings: Evenly spread the brown sugar cinnamon filling over the dough in the pan. Then drizzle the salted caramel over the top and spread it evenly.
- Top with reserved dough: Carefully place the chilled dough square over the filling and gently press down to secure it without squeezing out the fillings.
- Bake: Bake in the preheated oven for 30-40 minutes or until the top is a light golden brown and the dough feels soft to the touch. Remove from oven and allow to cool completely.
- Make glaze: While the bars cool, whisk together powdered sugar, cinnamon, vanilla extract, pinch of salt, and milk until smooth to create the glaze.
- Glaze and cut: Once fully cooled, lift the bars out of the pan using the parchment. Drizzle the glaze evenly over the top and spread lightly.
- Serve: Cut into 9 to 16 squares depending on desired size. Serve and enjoy the rich, comforting flavors.
Notes
- For best results, use sourdough discard that is room temperature and not too watery.
- Feel free to substitute dairy-free butter to make this recipe dairy-free.
- The glaze thickness can be adjusted by adding more or less milk depending on preference.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen for up to one month; thaw before glazing for best texture.
- You can swap almond butter for peanut butter if preferred.
Nutrition
- Serving Size: 1 bar (if cut into 12 bars)
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Salted caramel sourdough bars, Brown sugar cinnamon pop tart bars, Sourdough discard desserts, Homemade pop tart bars, Salted caramel dessert bars