Last weekend I watched “Unfrosted” on Netflix. This is a story loosely, and I mean very loosely, based on Kellogg’s Pop-Tarts and how they came to be. Set in 1963, Kellogg’s and Post did have a rivalry when creating foods. They both started out in Battle Creek Michigan, but Post moved to New York in the 1930’s. Post developed a breakfast pastry called “Country Squares” but Kellogg’s developed Pop-Tarts and got them into production first.
This movie mentions some real people, but most are not portrayed as they really were. For example, Thurl Ravenscroft, who voices Tony the Tiger, was a voice-over actor whose career included work for Merrie Melodies and Looney Tunes cartoons. Most of his career was spent doing voice work for Disney productions including Mary Poppins, Jungle Book, and the Pirates of the Carribean ride. Another, Marjorie Merriweather Post was not the bullying boss in the movie, she was known for her art collections, public-spiritedness, and philanthropy. She supported several institutions including the Red Cross, the National Symphony Orchestra, and the future Kennedy Center for the Arts. She was also a shrewd businessperson who convinced the Post company to buy Birdseye frozen foods which turned Post into General Foods, a pioneer in the frozen foods industry. Other notable real people in the movie include Jack LaLanne (a TV exercise guru), Chef Boyardee (of Spaghetti-O’s fame), and Harold von Braunhut (who created the Sea Monkeys sold in the back of comic books).
If you are interested in learning more about Pop-Tarts and the rivalry, I would suggest The History Channel series, The Food That Built America. There are two episodes that include Pop Tarts. The first episode of the first season includes the rivalry between the Kellogg and Post companies and mentions the invention of the Pop-Tart. The first episode of season four goes into more detail about the creation of the Pop-Tart and the rival Country Squares from Post. I have watched both and learned quite a bit about one of my favorite breakfast foods.
The first Pop-Tarts came in four flavors: strawberry, blueberry, brown sugar cinnamon, and apple currant. Now, Pop-Tarts have 20 to 30 standard flavors available with special edition flavors or seasonal flavors appearing regularly. My favorite is frosted brown sugar cinnamon, so this week’s recipe is based on that.
Brown sugar cinnamon bars
Ingredients:
Bars:
1 cup unsalted butter softened
1/2 cup brown sugar
3/4 cup confectioners’ sugar
2 tsp pure vanilla extract
pinch of salt
1 egg
2 1/2 cups all-purpose flour
Brown sugar filling:
1 cup brown sugar lightly packed
1 Tbsp ground cinnamon
2 Tbsp all-purpose flour
3 Tbsp unsalted butter melted
Cinnamon glaze:
1 cup confectioners’ sugar
1 ½ tsp ground cinnamon
½ tsp vanilla extract
pinch of salt
3-4 Tbsp heavy cream or milk
Instructions:
Begin by preheating your oven to 325℉.
Line an 8-inch square baking dish with parchment paper, ensuring the paper extends over two sides for easy lifting later. Lightly spray with baking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until smooth and creamy: about three minutes (you can use a hand mixer it just takes a little longer to mix). Add the egg and mix to combine. Add confectioners’ sugar, vanilla extract, and salt, beating until just combined: roughly one minute. Remember to scrape down the sides of the bowl as needed. Gradually add in the flour, mixing until just incorporated.
Divide the dough in half. Firmly press one of the halves into the base of your prepared pan, ensuring an even layer. Shape the remaining dough into an 8×8 inch square on a separate piece of parchment paper and set aside.
For the filling, mix together the brown sugar, cinnamon, and flour in a small bowl. Incorporate the melted butter, blending well. Evenly spread this filling mixture over the dough in the pan. Carefully place the reserved dough square over the filling, pressing down gently to secure.
Transfer the dish to the preheated oven and bake for 30-40 minutes, or until the bars turn a light golden brown and the dough feels set to touch. Once done, remove the bars from the oven and let them cool completely.
While the bars cool, prepare the glaze. Whisk together the confectioners’ sugar, cinnamon, vanilla, salt, and heavy cream until smooth. Once the bars are cooled, lift them out of the pan using the parchment paper overhang. Drizzle the glaze over the bars and use an offset spatula to spread the glaze evenly. Allow the glaze to set, then cut the dessert into squares. Serve and enjoy!
