Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars
These Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars combine a tender sourdough shortbread crust with a rich brown sugar cinnamon filling and a drizzle of salted caramel. Topped with a sweet cinnamon glaze, these bars offer the nostalgic flavor of pop tarts with a delicious twist!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Sourdough discard
Egg
Powdered sugar
Vanilla extract
Salt
All-purpose flour
Cinnamon
Coconut or avocado oil
Smooth almond butter
Maple syrup
Milk of choice
Why You’ll Love a Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars:
Nostalgic Flavor with a Twist: These pop tart bars capture the familiar taste of brown sugar cinnamon pop tarts but with a rich, homemade touch, making them a delightful, nostalgic treat.
Tender Sourdough Shortbread Crust: Made with sourdough discard, the shortbread crust is tender with a slight tang that adds depth, perfectly balancing the sweet filling.
Sweet and Spiced Cinnamon Filling: The brown sugar cinnamon filling adds a warm, spiced sweetness that complements the sourdough crust and salted caramel.
Gooey Salted Caramel Layer: The salted caramel adds a hint of richness and just the right amount of saltiness, enhancing the overall flavor.
Cinnamon Glaze Finish: Topped with a cinnamon glaze, these bars are both visually appealing and packed with flavor, offering a sweet, spiced finish in every bite.
Perfect Balance of Sweet and Salty: The combination of brown sugar cinnamon and salted caramel creates a harmonious blend of sweetness and a touch of salt, perfect for satisfying any dessert craving.
Great Use of Sourdough Discard: This recipe is a wonderful way to use up sourdough discard, transforming it into a unique dessert bar with flavor and texture.
Ideal for Any Occasion: Whether for a special dessert, a cozy snack, or a bake sale treat, these bars are versatile and sure to impress.
Easy to Make: With simple ingredients and steps, these bars are approachable for any baker, while delivering impressive results.
Tips for Making Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars:
Press the Shortbread Crust Firmly: Use your hands or a flat-bottomed cup to press the sourdough shortbread crust evenly into the pan for a stable base without pre-baking.
Distribute Brown Sugar Cinnamon Filling Evenly: Spread the filling across the crust in an even layer for a consistent, flavorful bite in every piece.
Prepare No-Cook Salted Caramel: This easy salted caramel requires no cooking. Simply mix melted coconut oil or avocado oil, smooth almond butter, maple syrup, and salt for a rich, creamy caramel that pairs perfectly with the filling.
Generously Drizzle Salted Caramel Over Filling: Pour the salted caramel evenly over the brown sugar cinnamon filling for a delicious balance of sweet and salty.
Cool Completely Before Adding Glaze: Allow the bars to cool fully before drizzling with the cinnamon glaze to prevent it from melting into the filling.
Cut with a Sharp Knife for Neat Layers: Use a sharp knife and clean between cuts to keep the layers of crust, filling, and glaze defined.
Store in an Airtight Container: Keep bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain texture and freshness.
How to Store Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars:
Room Temperature: Store the pop tart bars in an airtight container at room temperature for up to 2 days. Keep layers separated with parchment paper if stacking to prevent the cinnamon glaze from sticking.
Refrigeration for Extended Freshness: For up to 5 days of freshness, store the bars in an airtight container in the refrigerator. Let the bars come to room temperature or warm them slightly before serving to enhance flavor.
Freeze for Longer Storage: Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Serve Fresh with Cinnamon Glaze: To keep the glaze looking fresh, apply an extra drizzle of cinnamon glaze just before serving if desired, especially if the bars have been stored in the refrigerator or freezer.
Reheat for Warm Bars: If you prefer the bars warm, reheat in a 300°F (150°C) oven for 5-10 minutes. This will soften the shortbread crust and enhance the flavors without melting the caramel or glaze.
FAQs:
Q: What makes these pop tart bars unique?
A: These bars feature a tangy sourdough shortbread crust filled with a rich brown sugar cinnamon layer and topped with a no-cook salted caramel made with almond butter, coconut oil (or avocado oil), and maple syrup. A cinnamon glaze adds a final sweet touch, creating a nostalgic yet elevated treat.
Q: Do I need to cook the salted caramel?
A: No, the salted caramel doesn’t require cooking! Simply mix melted coconut oil (or avocado oil), almond butter, maple syrup, and salt to create a smooth, creamy caramel that pairs perfectly with the filling.
Q: Can I make these bars ahead of time?
A: Absolutely! These bars store well. You can make them a day or two ahead and keep them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Q: How should I store leftover bars?
A: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual bars and freeze them for up to 2 months.
Q: Can I freeze these pop tart bars?
A: Yes, wrap each bar individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Q: Do I need sourdough discard for the crust?
A: Yes, the sourdough discard in the shortbread crust adds a subtle tang and enhances the texture, making it both tender and flavorful.
Q: How should I serve these bars for the best experience?
A: These bars are delicious at room temperature or slightly warmed. If you prefer, reheat them briefly in a 300°F (150°C) oven for 5-10 minutes. Enjoy with an extra drizzle of cinnamon glaze for a sweet finishing touch.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these salted caramel brown sugar cinnamon sourdough pop tart bars. Happy baking!
