Description

These delightful Poptart Cookie Bars combine the nostalgic flavors of classic poptarts with the comforting texture of homemade cookie bars. Layered with strawberry preserves and topped with a smooth vanilla glaze and festive rainbow sprinkles, they offer a delicious handheld treat that’s perfect for any occasion.

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 (*see notes below for measuring*)
½ teaspoon fine sea salt
½ teaspoon baking soda

Filling and Topping

2/3 cup strawberry preserves
1 cup powdered sugar
1 ½–2 tablespoons whole milk
½ teaspoon vanilla extract
Rainbow sprinkles (for decorating)

Instructions

Prepare the Pan and Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing the paper to 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 unsalted butter and granulated sugar on medium speed for 3 minutes until the mixture is light and fluffy. Scrape down the bowl sides as needed.
Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, ensuring not to overmix. Scrape down the bowl once more.
Incorporate Dry Ingredients: Gradually add the all-purpose flour, fine sea salt, and baking soda to the wet mixture and stir until the dough starts coming together.
Chill Dough: Place the dough in the refrigerator and chill for 20 minutes to firm up. This will make it easier to handle and spread.
Form Bottom Layer: Press half of the chilled cookie dough evenly into the parchment-lined baking pan (about 348 grams).
Freeze Bottom Layer: Carefully lift the parchment with the dough from the pan and transfer it to a baking sheet. Place in the freezer to set while preparing the rest.
Prepare Pan and Press Top Dough: Replace parchment strips in the pan so all sides are lined again, then press the remaining half of the dough evenly into the pan.
Spread Jam: Evenly spread the strawberry preserves over the pressed dough layer in the pan.
Add Bottom Layer on Top: Take the chilled bottom dough layer from the freezer, peel off the parchment, and place it on top of the jam layer. Press firmly to seal the layers together.
Bake: Bake in the preheated oven for 25 to 28 minutes, or until the top is golden brown.
Cool: Allow the cookie bars to cool completely on a wire rack to set properly.
Remove from Pan and Flip: Use the parchment paper overhang to lift the bars out of the pan. Flip them upside down so the bottom layer becomes the top layer.
Prepare Icing: Whisk together powdered sugar, whole milk, and vanilla extract in a small bowl until smooth and pourable.
Glaze and Decorate: Pour the icing over the top of the bars and sprinkle with rainbow sprinkles for a festive look.
Set Icing and Serve: Let the bars rest at room temperature for 1 to 2 hours until the icing has fully set. Cut into 15 bars and enjoy.

Notes

For accurate flour measurement, use the spoon and level method to avoid dense cookies.
An 8×8 inch metal baking pan is recommended for even baking and structure.
The parchment paper overhang is essential for easily lifting the bars out of the pan without breaking.
Chilling and freezing the dough layers help prevent spreading and ensure neat layers.
If desired, substitute strawberry preserves with other fruit jams for flavor variations.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Dessert, Bars & Brownies
Method: Baking
Cuisine: American

Keywords: pop tart cookie bars, cookie bars, strawberry preserves bars, homemade poptart recipe, dessert bars, easy cookie bars, glazed cookie bars