Brown Sugar Pop Tart Bars

For the cinnamon sugar filling:

• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, melted

For the cookie bar base:

• 1 cup unsalted butter, very soft
• 1/2 cup packed light brown sugar
• 3/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine salt
• 1 large egg, room temperature
• 2 1/2 cups all-purpose flour

For the cinnamon glaze:

• 1 cup powdered sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 3 to 4 tablespoons heavy cream

To make the cinnamon sugar filling:

1. Preheat oven to 325°F and line an 8-x-8-inch baking pan with parchment paper that goes up the sides of the pan as well, and set aside.
2. In a bowl, mix the brown sugar, cinnamon, and flour, whisking to combine. Add in butter mixing well to combine completely. Set aside.

To make the dough:

1. In a large bowl beat butter, light brown sugar, powdered sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl occasionally.
2. Add in vanilla, salt, and egg, beating to combine.
3. On a low speed, gradually add the flour, mixing until just incorporated.
4. Divide the dough in half and press one half into the prepared pan.
5. Spread the filling onto the dough. Carefully press the other remaining dough on top of the filling, pressing gently to secure the top of the dough to the filling.
6. Bake for 30 to 35 minutes until the edges are golden and the dough is still slightly soft to the touch.
7. Remove from the oven and cool completely.

To make the glaze:

1. In a bowl whisk the powdered sugar, cinnamon, and salt.
2. Add in heavy cream one tablespoon at a time until smooth, slightly thick, but still pourable. Add in vanilla.

To assemble the bars:

1. Use the parchment paper to remove the cooked bars from the pan. Transfer to a wire rack or pan and then pour the glaze on top. Allow the glaze to set before cutting the bars into squares or rectangles.