Poptart Cookie Bars Recipe

Introduction

These Poptart Cookie Bars combine the nostalgic flavors of a classic poptart with the comforting texture of a cookie bar. Filled with sweet strawberry preserves and topped with a smooth vanilla glaze and colorful sprinkles, they make a delightful treat for any occasion.

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

1. Step 1: Preheat the oven to 375°F (190°C). Line an 8×8 inch square metal baking pan with parchment paper hanging over all sides.
2. Step 2: In a stand mixer, cream the unsalted butter and granulated sugar for 3 minutes until light and fluffy. Scrape down the bowl.
3. Step 3: Add the eggs and vanilla extract, mixing until just combined. Scrape down the bowl again.
4. Step 4: Stir in the all-purpose flour, fine sea salt, and baking soda until the dough begins to come together.
5. Step 5: Chill the dough in the refrigerator for 20 minutes to firm it up for easier handling.
6. Step 6: Press half of the chilled dough evenly into the prepared pan (about 348 g).
7. Step 7: Lift the parchment paper with the dough out of the pan, transfer it to a baking sheet, and place it in the freezer while preparing the next layer.
8. Step 8: Replace the parchment strips in the pan and press the remaining dough evenly into the pan.
9. Step 9: Spread the strawberry preserves evenly over the dough in the pan.
10. Step 10: Remove the frozen first layer from the freezer, peel off the parchment, and carefully place it on top of the jam layer. Press firmly to secure.
11. Step 11: Bake the bars for 25–28 minutes, or until the top is golden brown.
12. Step 12: Let the bars cool completely on a wire rack.
13. Step 13: Use the parchment paper to lift the bars out of the pan and flip them upside down so the bottom becomes the top.
14. Step 14: Whisk together powdered sugar, whole milk, and vanilla extract until smooth to make the glaze.
15. Step 15: Pour the glaze evenly over the bars and decorate with rainbow sprinkles.
16. Step 16: Allow the bars to sit at room temperature for 1–2 hours until the icing sets. Cut into 15 bars and enjoy.

Tips & Variations

• For precise flour measurement, spoon the flour into your measuring cup and level off with a knife to avoid dense cookie bars.
• Try swapping strawberry preserves with raspberry or apricot for a different fruity flavor.
• Chilling the dough helps prevent it from spreading too much during baking, ensuring clean layers.
• If you prefer a thicker glaze, add less milk, or for a thinner glaze, add more milk a teaspoon at a time.

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 eat, bring to room temperature and refresh the glaze if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen preserves instead of fresh?

Frozen preserves work fine; just make sure they are fully thawed and not watery before spreading to avoid soggy bars.

Are these bars suitable for making ahead of a party?

Yes, these bars can be made a day in advance. Keep them covered at room temperature and add the glaze on the day of the event for the freshest look.

Poptart Cookie Bars Recipe

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★★★★★

4.8 from 142 reviews

• Author: Harper
• Total Time: 2 hours 25 minutes
• Yield: 15 servings 1x

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Description

Delight in these homemade Poptart Cookie Bars featuring layers of buttery cookie dough and sweet strawberry preserves, topped with a smooth vanilla glaze and colorful rainbow sprinkles. Perfect as a nostalgic treat or a fun dessert to share, these bars combine the flavors of classic poptarts in an easy-to-make cookie bar form.

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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 Decoration

• 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 the edges hang over the sides for easy lifting later. Preheat the oven to 375°F (190°C).
2. Cream Butter and Sugar: In a stand mixer, cream the room temperature butter and granulated sugar for about 3 minutes until the mixture is light and fluffy. Scrape down the bowl to ensure even mixing.
3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, scraping down the bowl as needed.
4. Combine Dry Ingredients: Add the flour, sea salt, and baking soda, mixing until the dough just begins to come together.
5. Chill Dough: Refrigerate the dough for 20 minutes to firm it up, which makes it easier to handle and press into the pan.
6. Press First Layer: Press half of the chilled cookie dough evenly into the prepared baking pan (about 348 grams).
7. Freeze First Layer: Lift out the dough layer by grabbing the parchment paper edges and transfer it to a baking sheet. Place it in the freezer to firm up while preparing the next layer.
8. Prepare Second Layer in Pan: Replace the parchment paper strips in the pan so all sides remain covered. Press the remaining cookie dough evenly into the pan.
9. Add Filling: Spread the strawberry preserves evenly over the cookie dough in the pan.
10. Top with First Layer: Peel off the parchment paper from the frozen first dough layer and place it on top of the jam, pressing firmly to seal.
11. Bake: Bake the assembled bars in the preheated oven for 25 to 28 minutes, or until the top is golden brown.
12. Cool Fully: Remove the bars and let them cool completely on a wire cooling rack.
13. Invert Bars: Use the parchment paper edges to lift the bars from the pan and flip them upside down so the cookie bottom becomes the top.
14. Make Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth.
15. Glaze and Decorate: Pour the glaze over the top of the bars and sprinkle with rainbow sprinkles.
16. Set and Serve: Let the bars sit at room temperature for 1 to 2 hours until the icing sets. Then cut into 15 bars and enjoy.

Notes

• For best results, measure flour by spooning it into the measuring cup and leveling it off rather than scooping directly to avoid dense dough.
• Using parchment paper strips hanging over the pan edges helps to easily lift the bars out after baking.
• Chilling and freezing the dough layers helps maintain distinct layers and easier handling.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• You can substitute strawberry preserves with any other jam or fruit preserves of your choice.

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

Keywords: poptart cookie bars, strawberry jam bars, cookie bars, easy dessert, homemade poptarts, cookie bars recipe