SALTED CARAMEL BROWN SUGAR CINNAMON SOURDOUGH POP TART BARS

Preheat the oven to 325F. Grease an 8x8” baking pan with butter, then line with parchment paper. Trace a square outline of the pan on a separate piece of parchment paper; set aside.

Prepare the shortbread. In a large bowl, cream together the butter and sugars, until smooth and creamy. Add in the sourdough discard and egg, and mix to combine. Add in the powdered sugar, vanilla, and salt, and beat until just combined. Gradually add in the flour, and mix until just incorporated. Divide the dough in half. Take one half and press it firmly into the bottom of the prepared pan. With the other half, spread it onto the sheet of parchment paper with the outline. Place into the fridge.

For the brown sugar filling, mix together the ingredients in a small bowl.

For the salted caramel, mix together the ingredients in a small bowl. Evenly spread the brown sugar cinnamon filling all over the dough in the pan. Then pour the salted caramel all over, and spread evenly. Carefully place the reserved dough square over the filling, pressing it down to gently secure. Bake at 325F for 30-40 mins, until the top is a light golden brown. Remove and let cool completely.

Make the glaze by whisking together the ingredients until smooth. Once cooled, lift the bars out of the pan. Drizzle the glaze all over. Divide into 9-16 squares. Serve and enjoy!