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.
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 Decoration
- 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 the edges hang over the sides for easy lifting later. Preheat the oven to 375°F (190°C).
- 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.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, scraping down the bowl as needed.
- Combine Dry Ingredients: Add the flour, sea salt, and baking soda, mixing until the dough just begins to come together.
- Chill Dough: Refrigerate the dough for 20 minutes to firm it up, which makes it easier to handle and press into the pan.
- Press First Layer: Press half of the chilled cookie dough evenly into the prepared baking pan (about 348 grams).
- 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.
- 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.
- Add Filling: Spread the strawberry preserves evenly over the cookie dough in the pan.
- 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.
- Bake: Bake the assembled bars in the preheated oven for 25 to 28 minutes, or until the top is golden brown.
- Cool Fully: Remove the bars and let them cool completely on a wire cooling rack.
- 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.
- Make Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth.
- Glaze and Decorate: Pour the glaze over the top of the bars and sprinkle with rainbow sprinkles.
- 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
