Brown sugar bars are brown sugar cinnamon filled shortbread bars. Additionally, shortbread dough is the base and the topping, making it a super easy recipe. Moreover, the brown sugar filling tastes like the filling of the brown sugar cinnamon pop tarts we all know and love but way better!
Perfect for any special occasion or a fun weekend bake, simple brown sugar bars offer ultra buttery melt-in-your-mouth goodness that only takes minutes to whip up. Furthermore, the combination of the crisp shortbread and slightly chewy brown sugar bar filling is pure bliss!
This recipe was inspired by my heart thumbprint cookies, shortbread cookie sandwiches, goat cheese and strawberry hand pies with lard pie crust, and my cinnamon shortbread cookies, and my strawberry jam cookies. These recipes are for you if you love buttery cookie with a twist or sugar cookie bars.
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Why you'll love this recipe
- Shortbread dough is made once but used for the base and the top making it effortless and not as time consuming!
- Shortbread bars are baked in an 8X8 pan. Bar recipes are great when you don't want to spend time with individual portions.
- Cinnamon brown sugar filling has a hint of maple syrup adding flavor and a little chew making them extra special and delicious.
Equipment
Ingredients
You'll need the following ingredients to make these delicious cookie bars:
- Shortbread is all about butter! High quality butter salted butter makes a difference when making dough that only calls for a few ingredients. The butter should be room temperature. If you do not have salted butter, add ½ teaspoon of kosher salt.
- Granulated and powdered sugar, the addition of powdered sugar is important because powdered sugar has cornstarch in it creating that melt in your mouth texture.
- Vanilla extract adds dimension and flavor, it also makes all of the other flavors pop.
- Dark brown sugar has more molasses in it creating a richer flavor and it creates more moisture.
- Ground cinnamon should be high quality to make that cinnamon flavor shine!
See recipe card below for quantities.
Substitutions
- This recipe with pecans would be an amazing addition, pecans and cinnamon go so well together! I'd add half a cup over the brown sugar mixture.
- With chocolate chips would be dreamy, chocolate makes everything better. Sprinkle ½ cup - 1 cup over the filling. Check out my lucky charms cookies if you like white chocolate!
- Drizzling these bars with cream cheese icing would take them to the next level.
This recipe has not been tested with other substitutions. These are just suggestions.
Step by Step Instructions
Step 1: Preheat the oven to 350℉ Line an 8X8 pan with parchment paper.
Beat the butter, vanilla, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes.
Step 2: Add the flour in 2 separate batches, mixing until combined and a dough forms. Divide the dough in half. Press one half of the dough evenly into the bottom of the pan using your fingers or the bottom of a measuring cup. Bake for 15-20 minutes or until golden brown. While the base is baking, make the filling.
Step 3: Place all of the filling ingredients in a medium bowl, mix until combined and smooth.
Step 4: When the base comes out of the oven, dollop pieces of the filling evenly over the base.
Step 5: Using the other half of the dough, tear off small pieces of the dough, dollop them evenly over the filling.
Step 6: Bake for 20-25 minutes or until golden brown. Let cool before serving. Finish with flaky sea salt.
Hint: Cream the butter and sugars until light, fluffy, and the sugars are dissolved, about 2 minutes. Also, flaky sea salt on top is such a game changer!
Pro tips
- Baking the base layer before adding the cinnamon filling is key to creating a crisp crust. If you skip this step the bars will be soggy.
- The top of the bars will be golden brown when done, they shouldn't be blonde. There's nothing worse than a soft shortbread bar.
- Line the pan with parchment paper, making sure it goes up and over the sides for easy removal.
- Dollop the brown sugar mixture evenly over the base, use the same method for the shortbread topping. Photos above show how to dollop the dough and filling.
FAQ
Can these bars be frozen?
Definitely! When freezing baked goods, the most important part is making sure they're completely cooled down and wrapping them really well, storing them in an airtight container to prevent freezer burn.
How can I double this recipe?
I recommend doubling the ingredients, but use a metal 9X13 pan. The bake time on the bottom crust might take longer to get golden brown.
Can I make these bars by hand?
Using a stand mixer or a handheld mixer is ideal because of the power behind it. The butter and sugars need to be creamed until light and fluffy.
Storage
Room Temperature Instructions
Keep the bars in a cookie tin or airtight container for up to 5 days.
Freezing Instructions
Store in an airtight freezer safe container for up to 2 months. Let thaw at room temperature before eating.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Brown Sugar Bars
Equipment
- Handheld or stand mixer
- Mixing bowls
- 8X8 metal baking pan
- Measuring cups and spoons
- Kitchen Scale if weighing
Ingredients
- 17 tbsp (248 grams) salted butter room temperature (if you don't have salted butter, add ½ teaspoon kosher salt)
- ½ cup (104 grams) granulated sugar
- ¼ cup (31 grams) powdered sugar
- 2 teaspoon vanilla extract
- 2 ½ cups (348 grams) all purpose flour
Brown Sugar Filling
- ¾ cup (168 grams) dark brown sugar dark is best
- 1 tablespoon (6 grams) ground cinnamon
- 1 ½ tablespoons (21 grams) salted butter melted
- 2 tablespoons (36 grams) maple syrup
- 1 tablespoon (10 grams) all purpose flour
Instructions
- Preheat the oven to 350℉ Line an 8X8 pan with parchment paper.
- Beat the butter, vanilla, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes.
- Add the flour in 2 separate batches, mixing until combined and a dough forms.
- Divide the dough in half. Press one half of the dough evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
- Bake for 15-20 minutes or until golden brown.
- While the base is baking, make the filling.
Brown Sugar Filling
- Place all of the filling ingredients in a medium bowl, mix until combined and smooth.
- When the base comes out of the oven, dollop pieces of the filling evenly over the base.
Topping
- Using the other half of the dough, tear off small pieces of the dough, dollop them evenly over the filling. See photos above.
- Bake for 24-27 minutes or until golden brown. Let cool before serving. Finish with flaky sea salt.
Kelsey says
They really were wayyyy better than a pop tarts!
Michele says
I made these for an after work get together. Everyone went nuts! None were left. Will definitely make again.
Amanda says
I love hearing that!! thank you for taking the time to leave a review 🙂
Min says
This bar deserves a glory of its own.
Amanda says
well that's the best comment!! thank you so much!
Melissa Marney says
These brown sugar bars are absolutely decadent. Be sure to add the salt if you're using unsalted butter. A must! The Maldon salt in top is perfect. They're very crumbly though. Just wonderful
Amanda says
Thank you so much for leaving a review!! I agree, the salt is a game changer! glad you enjoyed them 🙂