Brown Sugar Pop Tart Bars (Egg-Free, Dairy-Free, Nut-Free)
These allergy-friendly brown sugar pop tart bars are soft, nostalgic, and topped with sweet vanilla glaze. Completely egg-free, dairy-free, and nut-free.
Ingredients
- 1 cup dairy-free butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 2–3 Tbsp dairy-free milk
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
- 2 Tbsp flour
- 3 Tbsp dairy-free butter, melted
- pinch of salt
- 1 cup powdered sugar
- 1–2 Tbsp dairy-free milk
- 1/2 tsp vanilla extract
Instructions
- 1Prepare the Pan
Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving overhang for easy removal.
- 2Make the Dough
In a large bowl, cream together softened dairy-free butter, brown sugar, and granulated sugar until light and fluffy. Mix in vanilla extract. Add flour, cornstarch, baking powder, and salt. Mix until crumbly. Add dairy-free milk 1 tablespoon at a time until the dough holds together when pressed. It should resemble a soft cookie dough.
- 3Press the Bottom Layer
Press about two-thirds of the dough evenly into the prepared pan. Use the bottom of a measuring cup or an offset spatula to smooth it flat.
- 4Make the Cinnamon Filling
In a small bowl, stir together brown sugar, cinnamon, flour, melted dairy-free butter, and salt until combined. Sprinkle evenly over the bottom dough layer.
- 5Add the Top Layer
Crumble the remaining dough evenly over the filling layer. Some filling peeking through is perfect.
- 6Bake
Bake for 30–35 minutes, or until lightly golden on top and set in the center. Allow bars to cool completely before glazing.
- 7Make the Glaze
Whisk together powdered sugar, dairy-free milk, and vanilla until smooth and pourable. Drizzle generously over cooled bars.
- 8Slice and Serve
Lift bars from the pan using parchment paper. Slice into squares or rectangles and enjoy.
