Poptart Cookie Bars Recipe

Introduction

These Poptart Cookie Bars combine the beloved flavors of a classic poptart in an easy-to-make bar form. With buttery cookie layers, sweet strawberry preserves, and a colorful sprinkle glaze, they’re perfect for a fun treat any time of day.

Ingredients

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract or vanilla bean paste
• 2 ½ cups + 2 tbsp all-purpose flour
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda
• 2/3 cup strawberry preserves
• 1 cup powdered sugar
• 1 ½ to 2 tablespoons whole milk
• ½ teaspoon vanilla extract
• Rainbow sprinkles (for decorating)

Instructions

1. Step 1: Line an 8×8 inch square metal baking pan with parchment paper, leaving extra over the sides to lift the bars out later. Preheat the oven to 375°F (190°C).
2. Step 2: In a stand mixer, cream the butter and sugar together for 3 minutes until light and fluffy. Scrape down the sides of the bowl.
3. Step 3: Add the eggs and vanilla extract, mixing until just combined. Scrape down the bowl again.
4. Step 4: Add the flour, salt, and baking soda, mixing until the dough starts to come together.
5. Step 5: Chill the dough in the fridge for 20 minutes to firm it up, which makes it easier to work with.
6. Step 6: Press half of the chilled dough evenly into the prepared pan.
7. Step 7: Carefully lift the parchment paper with the first dough layer and transfer it onto a baking sheet. Place it in the freezer while you prepare the rest.
8. Step 8: Replace the parchment strips in the pan to keep the sides covered. Press the remaining dough evenly into the pan.
9. Step 9: Spread the strawberry preserves evenly over the newly pressed dough layer.
10. Step 10: Remove the frozen dough layer from the baking sheet, peel off the parchment, and place the dough gently on top of the preserves. Press firmly to seal.
11. Step 11: Bake in the preheated oven for 25 to 28 minutes, until the top is golden brown.
12. Step 12: Allow the bars to cool completely on a wire rack.
13. Step 13: Use the parchment overhang to lift the bars out of the pan and flip them upside down so the bottom becomes the top.
14. Step 14: Whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
15. Step 15: Pour the glaze over the bars and sprinkle with rainbow sprinkles.
16. Step 16: Let the bars sit at room temperature for 1 to 2 hours until the icing is set. Cut into 15 squares and enjoy!

Tips & Variations

• For more precise flour measurement, spoon the flour into the measuring cup and level it off for the best results.
• Try using different fruit preserves like raspberry or apricot for a new twist.
• If you prefer a thicker glaze, add less milk; for a thinner glaze, add a bit more milk.
• Chilling the dough helps prevent the filling from leaking and makes the bars easier to layer.

Storage

Store the Poptart Cookie Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. When ready to serve, warm slightly and enjoy the flaky texture and sweet filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberry preserves?

Yes, frozen preserves can be used as long as they are fully thawed and slightly thickened to prevent the filling from becoming too runny during baking.

Why is the dough chilled before baking?

Chilling the dough firms it up, making it easier to press into layers without sticking. It also helps prevent shrinkage and spreading while baking, keeping the bars neat and layered.

Poptart Cookie Bars Recipe

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★★★★★

4.9 from 102 reviews

• Author: Lily
• Total Time: 2 hours 58 minutes
• Yield: 15 bars 1x

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Description

Delight in these homemade Poptart Cookie Bars, a fun and nostalgic treat that combines buttery cookie layers with a sweet strawberry preserve filling, topped with a smooth vanilla glaze and colorful rainbow sprinkles. Perfectly baked to a golden brown, these bars offer a delightful twist on classic pop tarts, ideal for snacking or dessert.

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Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract or vanilla bean paste
• 2 ½ cups + 2 tbsp all-purpose flour
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda

Filling

• 2/3 cup strawberry preserves

Glaze and Topping

• 1 cup powdered sugar
• 1 ½ – 2 tablespoons whole milk
• ½ teaspoon vanilla extract
• Rainbow sprinkles for decorating

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Instructions

1. Prepare Pan and Oven: Line an 8×8-inch square metal baking pan with parchment paper, letting it hang over all sides for easy removal later. Preheat the oven to 375°F (190°C).
2. Cream Butter and Sugar: In a stand mixer bowl, beat the room temperature butter and granulated sugar together for about 3 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl.
3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, ensuring not to overmix. Scrape down the bowl again for even mixing.
4. Incorporate Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the wet ingredients. Mix just until the dough begins to come together.
5. Chill Dough: Place the dough in the refrigerator for 20 minutes to firm up, which will make it easier to press into the pan.
6. Press First Layer: Press half of the chilled cookie dough evenly into the prepared pan (approximately 348 grams).
7. Freeze First Layer: Lift the parchment paper with the dough-lined pan and transfer it onto a baking sheet. Place it in the freezer to chill while preparing the next layer.
8. Press Second Layer Base: Re-line the pan with the parchment strips and press the remaining dough evenly into the pan.
9. Add Filling: Spread the strawberry preserves evenly over the second layer of cookie dough in the pan.
10. Add Top Layer: Remove the chilled first layer from the freezer, peel off its parchment, then place it jam-side down on top of the preserves. Press gently to secure the layers together.
11. Bake: Place the assembled bars in the oven and bake for 25-28 minutes or until the top is golden brown and cooked through.
12. Cool Completely: Remove from the oven and allow the bars to cool entirely on a wire cooling rack for best results.
13. Unmold and Flip: Using the parchment paper overhang, lift the bars out of the pan. Flip them upside down so that the bottom layer becomes the top.
14. Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
15. Decorate: Pour the glaze over the bars evenly and sprinkle with rainbow sprinkles for a festive look.
16. Set the Icing: Let the bars sit at room temperature for 1-2 hours until the glaze sets completely.
17. Serve: Cut into 15 bars and enjoy your delicious homemade Poptart Cookie Bars!

Notes

• For best results when measuring flour, spoon it lightly into your measuring cup and level it off instead of scooping directly to avoid packing too much flour.
• Using an 8×8-inch metal baking pan helps in even baking and ease of bar removal with parchment lining.
• Chilling the dough before pressing into the pan ensures better handling and creates distinct layers.
• The freezing step of the first layer prevents the layers from mixing and helps maintain a neat layered appearance.

• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Poptart cookie bars, strawberry preserves, homemade bars, easy cookie bars, dessert bars, vanilla glaze