Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars
Delicious bars with a crunchy crust, gooey caramel center, and a hint of cinnamon, combining classic pop tart flavors with a unique sourdough twist.
Ingredients
For the crust
- 2 cups all-purpose flour
- 1 cup sourdough starter (unfed) Use unfed starter for best flavor.
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 1/2 cup brown sugar, packed Use packed brown sugar for sweetness.
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
For the filling
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1 cup caramel sauce (store-bought or homemade) Use high-quality caramel for best results.
- Flaky sea salt, for topping Sprinkle on top before serving.
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a large mixing bowl, combine the flour, brown sugar, salt, and cinnamon. Mix well.
- Add softened butter and blend until the mixture resembles coarse crumbs.
- Stir in the sourdough starter until the mixture forms a dough. Adjust with flour if too sticky.
Assembly
- Divide the dough in half and roll out one half into a rectangle that fits the baking pan.
- Transfer the rolled-out dough to the pan and press down gently.
- Pour the caramel sauce evenly over the dough layer.
- Roll out the second half of the dough and place it over the caramel. Press the edges to seal.
- Create slits on the top with a sharp knife to allow steam to escape.
Baking
- Bake for 20-25 minutes until the top is lightly golden brown.
- Allow to cool for about 10 minutes in the pan, then lift out using parchment paper and cool completely on a wire rack.
- Drizzle additional caramel sauce on top and sprinkle with flaky sea salt before cutting into squares.
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Notes
Serve with a scoop of vanilla ice cream and a drizzle of warm caramel for an indulgent experience. Bars can be stored in an airtight container or frozen for later use.