Name: Poptart Cookie Bars Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 1 h 30 min
Cuisine: American
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 (*see notes below for measuring*); ½ teaspoon fine sea salt; ½ teaspoon baking soda; 2/3 cup strawberry preserves; 1 cup powdered sugar; 1 ½-2 tablespoons whole milk; ½ teaspoon vanilla extract; Rainbow sprinkles (for decorating)

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 – 2 tbsp whole milk

½ teaspoon vanilla extract

Rainbow sprinkles (for decorating)

Instructions

Step 1: Line an 8×8 inch square metal baking pan with parchment paper, allowing it to hang over all sides. Preheat your oven to 375°F (190°C).

Step 2: In a stand mixer, cream the butter and sugar together for about 3 minutes until light and fluffy. Scrape down the sides of the bowl.

Step 3: Add the eggs and vanilla extract, mixing until just combined. Scrape the bowl again to ensure everything is incorporated.

Step 4: Gradually mix in the flour, salt, and baking soda until the dough begins to come together.

Step 5: Chill the dough in the refrigerator for 20 minutes to firm it up, making it easier to spread in the pan.

Step 6: Press half of the cookie dough evenly into the prepared pan (about 348 grams).

Step 7: Lift the dough layer out of the pan using the parchment paper and transfer it to a baking sheet. Place it in the freezer to chill while you work on the next steps.

Step 8: Replace the parchment lining in the pan, ensuring all sides are covered. Press the remaining dough evenly into the pan.

Step 9: Spread the strawberry preserves evenly over this second dough layer.

Step 10: Remove the chilled first dough layer from the freezer, peel off the parchment paper, and carefully place it on top of the jam layer. Press firmly to secure.

Step 11: Bake the assembled cookie bars for 25-28 minutes, or until the top turns golden brown.

Step 12: Allow the bars to cool completely on a wire rack.

Step 13: Use the overhanging parchment to lift the bars out of the pan, then flip them upside down so the bottom becomes the top.

Step 14: Whisk together the powdered sugar, milk, and vanilla extract until smooth to make the icing.

Step 15: Pour the icing over the top of the bars and decorate with rainbow sprinkles.

Step 16: Let the bars sit at room temperature for 1-2 hours to allow the icing to set. Cut into 15 bars and enjoy!

Tips & Variations

Use chilled dough layers to prevent mixing when assembling the bars, ensuring clean layers.

Substitute strawberry preserves with your favorite jam such as raspberry or apricot for different flavors.

For a gluten-free option, try using a 1:1 gluten-free baking flour in place of all-purpose flour.

Decorate with sprinkles just before the icing sets to keep them vibrant and colorful.

FAQs

Can I make these bars without a stand mixer?

Yes, you can cream the butter and sugar using a hand mixer or by hand with a sturdy spoon, but it may take a bit longer to reach a light and fluffy consistency.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which makes it easier to spread evenly and helps maintain distinct layers when assembling the bars, preventing the jam from mixing into the dough.