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.
Ingredients
Scale
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
Instructions
- 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).
- 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.
- 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.
- 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.
- Chill Dough: Place the dough in the refrigerator for 20 minutes to firm up, which will make it easier to press into the pan.
- Press First Layer: Press half of the chilled cookie dough evenly into the prepared pan (approximately 348 grams).
- 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.
- Press Second Layer Base: Re-line the pan with the parchment strips and press the remaining dough evenly into the pan.
- Add Filling: Spread the strawberry preserves evenly over the second layer of cookie dough in the pan.
- 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.
- Bake: Place the assembled bars in the oven and bake for 25-28 minutes or until the top is golden brown and cooked through.
- Cool Completely: Remove from the oven and allow the bars to cool entirely on a wire cooling rack for best results.
- 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.
- Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
- Decorate: Pour the glaze over the bars evenly and sprinkle with rainbow sprinkles for a festive look.
- Set the Icing: Let the bars sit at room temperature for 1-2 hours until the glaze sets completely.
- 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
