Gluten-free & Dairy-free Brown Sugar Cinnamon Pop Tart Squar

• servings: 12 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

3/4 cup +1 1/2 tbsp coconut oil (softened)

1/2 cup sugar

3/4 cup powdered sugar

2 tsp vanilla extract

2 cup gluten-free flour

3-5 tsp water (may need more/less depending on your flour!)

1 cup brown sugar

1 1/2 tbsp cinnamon

2 tbsp coconut oil (melted)

1 cup powdered sugar

1 1/2 tsp cinnamon

2 tbsp maple syrup or date syrup

1-2 tbsp water (to thin)

Directions

Preheat oven to 325℉ and line an 8x8 pan with parchment paper.

In a stand mixer, cream together the coconut oil and sugar until creamy. Add in the powdered sugar and vanilla until well combined.

Mix in the flour. Add your water 1 tbsp at a time until you have a shortbread dough that sticks together and can be pressed into the pan.

Press half of the dough into the prepared pan.

In a small bowl, mix together the filling ingredients until you have a crumbly-sugary mixture. Spread this evenly over the first layer of dough.

On a piece of parchment paper, press the remaining 1/2 of the dough mixture into a flat square the size of your pan. Flip this large piece of dough over top of the cinnamon sugar filling and peel the parchment paper away. It's okay if it breaks a bit, just use your fingers to mend the dough together so that it completely covers the cinnamon sugar filling.

Bake for about 34-37 minutes, or until golden brown. Time may vary depending on your oven. Let cool completely.

In a separate bowl, mix together the icing ingredients, adding water 1 tsp at a time until you have a consistency that you like. Spread this over top of the baked and cooled bars and allow to harden before slicing and enjoying!