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Salted Caramel Cinnamon Sourdough Pop Tart Bars

A square piece of Salted Caramel Pop Tart Bars with a thick caramel filling and white icing drizzle, sitting on a marble surface.
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Make homemade dessert bars using a tangy cinnamon sourdough crust, filled with homemade salted caramel, and topped with a simple glaze.

Ingredients

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  • 1 cup active sourdough discard
  • 1 cup all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 1 tablespoon ice water
  • 1 cup granulated sugar (for caramel)
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter (for caramel)
  • 1/2 teaspoon sea salt (for caramel)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk or water (for glaze)

Instructions

  1. Prepare the dough: In a bowl, combine the sourdough discard, flour, sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Mix in the egg yolk and ice water until the dough just comes together. Do not overmix.
  3. Divide the dough in half, flatten each half into a disk, wrap, and chill for at least 1 hour.
  4. Make the salted caramel: Combine the 1 cup sugar in a saucepan over medium heat. Let it melt without stirring until it turns a deep amber color.
  5. Carefully whisk in the heavy cream (it will bubble vigorously). Remove from heat. Whisk in the 4 tablespoons of butter and sea salt until smooth. Let the caramel cool slightly.
  6. Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
  7. Roll out one dough disk to fit the bottom of the prepared pan. Press the dough evenly into the bottom.
  8. Pour the slightly cooled salted caramel evenly over the crust.
  9. Roll out the second dough disk. Place it over the caramel layer. Trim the edges if necessary. Crimp the edges with a fork to seal.
  10. Bake for 30 to 35 minutes, or until the top crust is golden brown.
  11. Let the bars cool completely in the pan on a wire rack.
  12. Make the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle over the cooled bars.
  13. Once the glaze sets, lift the bars out using the parchment paper overhang and cut into squares.

Notes

  • The sourdough discard adds a slight tang that balances the sweetness of the caramel.
  • Use a good quality sea salt for the best flavor in the caramel.
  • If the dough is too sticky after chilling, let it sit at room temperature for 5 minutes before rolling.

Nutrition

Find it online: https://afripaket.com/salted-caramel-pop-tart-bars-cinnamon-sourdough/