AUGUST 29 • 2024 | 61
J
N

ARTS&LIFE
WEEKLY RECIPE

N

othing says fall is coming 
like the warm, inviting 
scent of cinnamon 
wafting through your home. These 
Cinnamon Pop Tart Bars are a 
nostalgic treat, taking you back to 
childhood mornings 
when breakfast 
meant a sweet 
pastry fresh from 
your mom’s toaster. 
They’re a delightful 
companion to your 
morning coffee or a 
cold glass of milk. I 
hope these bars bring as much joy 
to your family as they do to ours!

Ingredients
Shortbread

2½ cups all-purpose flour

½ tsp. salt

1 cup salted butter, room temp

1½ cups powdered sugar

1 large egg

1 tsp. vanilla extract 

Brown Sugar Cinnamon Filling

1 cup light brown sugar, packed

1-2 Tbsp. cinnamon

2 Tbsp. all-purpose flour

2 Tbsp. salted butter, melted

 
Cinnamon Icing

¾ cup powdered sugar

1 tsp. cinnamon

2 Tbsp. salted butter, melted 

1–2 Tbsp. milk or water, room temp

Directions
Preheat oven to 325°F. Coat 
a square 8x8-inch baking dish 
with nonstick spray. Line all four 
sides with parchment paper. On 
a separate sheet of parchment 
paper, trace the outline of your 
pan and set aside.
In a medium bowl, whisk 
together the salt, almond flour 
and all-purpose flour. Set aside.
In a large mixing bowl, using 
a hand or stand mixer with a 
paddle attachment, mix the 
butter and sugar. Start on low 
speed and gradually increase 

to prevent sugar from flying out 
of the bowl. Mix until smooth 
and fluffy. Add in the egg and 
vanilla extract, mixing until well 
combined.
Switch to a rubber spatula 
and fold in the dry ingredients 
by hand until fully incorporated. 
The dough should have a 
mashed potato-like consistency.
Scoop half of the dough into 
your prepared baking pan. 
Spread it evenly using a small 
offset spatula or the back of a 
spoon. Spread the remaining 
dough onto the parchment 
paper you traced earlier, 
shaping it to match the square 
outline as closely as possible.
In a bowl, combine all of 
the filling ingredients until the 
mixture resembles wet sand. 
Crumble and lightly press an 
even layer of the filling over the 
shortbread dough inside the 
pan.
Carefully flip the parchment 

paper dough onto the filling 
layer and gently peel back the 
paper. If the dough sticks, use 
an offset spatula or butter knife 
to help scrape it away. Smooth 
out the top layer as best as 
possible.
Bake for 40-45 minutes, 
or until the shortbread is 
evenly puffed and the edges 
are light golden brown. 
Let the shortbread rest at 
room temperature for 30 
minutes, then transfer it to the 
refrigerator to chill uncovered 
for about an hour.
While the bars are chilling, 
whisk together all of the icing 
ingredients, starting with 1 
tablespoon of milk. Add more 
milk if needed to achieve your 
desired consistency. Once the 
bars are chilled, spread the 
icing on top while it’s still fresh 
and workable. Sprinkle a light 
touch of sea salt on top. Slice 
into bars. 

Cinnamon 
Pop Tart Bars 

Pam Turkin
Contributing 
Writer

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