I call these bars “Pop Tart Bars” because they are now a few times removed from this original Half Baked Harvest recipe for Chocolate Fudge Pop Tart Bars. But also, these have a pretty pop-tart-y sort of texture and concept! A sort of short-style cookie with a layer of filling and then an icing. The idea and inspiration is there. The flavor is better than Pop Tart though, of course.
I think they should make a Biscoff Pop Tart for real. I think Pop Tart could get very creative if they wanted to. And it’s shocking they haven’t, given how much insane stuff is on the grocery store shelves these days.
Like… is there a single peanut butter flavor of Pop Tart? What about NUTELLA? Like, the partnerships seem so obvious.
When I told my Dad I had made “Biscoff Pop Tart bars” for dessert, his first reaction was, “Well that’s a breakfast food then.” So, I think that gives you full permission to enjoy these for breakfast if you so chose. Nothing is stopping you. They are Pop Tart inspired, after all!
My Dad (when he had one for dessert) said, “I found both the flavor and consistency highly reminiscent of the Pop Tarts of my youth.” My brother said that he didn’t think these had anything to do with Pop Tarts. So… take that information as you will.
I would say: maybe wait longer than I did to cut them after putting the icing on. Regardless, these are a very solid bar. My Biscoff Era continues!
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PinIngredients
Cookie Dough:
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoons salt
- 1/2 cup Biscoff spread
Icing
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoons milk
Instructions
- Make the cookie dough: in a bowl using an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg and vanilla, beat until incorporated. Add the flour, cinnamon, and salt, beating until just combined.
- Line a 9×9 inch baking dish with parchment paper.
- Divide the dough in half. Press half the dough into the prepared baking dish.
- Evenly spread the Biscoff over the dough in the baking dish. Carefully press down the rest of the cookie dough to cover the filling.
- Freeze the bars for 15 minutes, while you preheat your oven to 350° F.
- Bake for 40 – 45 minutes, until just set in the center. Let cool.
- To make the icing, whisk all the ingredients together until smooth.
- Spread the icing over the pop-tart. Let dry, then cut into bars. Serve or store in an airtight container for up to 3 days at room temperature.
Notes
Adapted from Half Baked Harvest