Ingredients
Method
- Preheat oven to 350°F (175°C)
- Line an 8x8-inch baking pan with parchment paper
- In a large bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon
- Add softened butter and mix until a crumbly texture forms
- Beat eggs in a separate bowl; stir in milk and vanilla extract
- Pour wet ingredients into the dry mixture and mix until a soft dough forms
- Pat the dough evenly into the bottom of the prepared pan
- Dollop Pop-Tart filling evenly over the dough, swirling with a spatula for a marbled effect
- Sprinkle any extra flour or cinnamon on top, if desired
- Bake for 15 minutes, until golden and crisp around the edges
- Cool completely before cutting into 12 bars
Notes
Use margarine instead of butter for a lower-fat version.
For a vegan version, substitute eggs with a flaxseed egg (1 tbsp ground flax + 3 tbsp water) and use plant-based milk and Pop-Tart filling.
Pop-Tart filling can be substituted with homemade fruit compote.
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for 1 week.
For a richer flavor, use dark brown sugar.
For a vegan version, substitute eggs with a flaxseed egg (1 tbsp ground flax + 3 tbsp water) and use plant-based milk and Pop-Tart filling.
Pop-Tart filling can be substituted with homemade fruit compote.
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for 1 week.
For a richer flavor, use dark brown sugar.