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Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars Recipe

Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars Recipe
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★★★★★

5.1 from 19 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate flour: Gradually add the all-purpose flour and mix until the dough comes together but do not overmix.
  6. 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.
  7. 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.
  8. Make brown sugar cinnamon filling: In a small bowl, combine brown sugar, cinnamon, flour, and melted salted butter until smooth and well mixed.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Make glaze: While the bars cool, whisk together powdered sugar, cinnamon, vanilla extract, pinch of salt, and milk until smooth to create the glaze.
  14. 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.
  15. 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

Keywords: Salted caramel sourdough bars, Brown sugar cinnamon pop tart bars, Sourdough discard desserts, Homemade pop tart bars, Salted caramel dessert bars

Find it online: https://www.sanacooks.com/salted-caramel-brown-sugar-cinnamon-sourdough-pop-tart-bars-recipe/