Description
These Poptart Cookie Bars combine the nostalgic flavors of classic poptarts into a single, thick cookie bar layered with strawberry preserves and topped with a sweet vanilla glaze and colorful sprinkles. Perfect for a fun, kid-friendly dessert or a unique treat, these bars have a buttery cookie base, a fruity jam center, and a sugary icing finish, baked to golden perfection.
Ingredients
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 & Glaze
- 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 8x8 inch metal baking pan with parchment paper, allowing the paper to hang over all sides for easy removal. Preheat your 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 3 minutes until the mixture is light and fluffy. Scrape down the bowl sides for even mixing.
- Add Eggs and Vanilla: Mix in the two large eggs and vanilla extract until just combined, then scrape down the bowl again to incorporate all ingredients evenly.
- Combine Dry Ingredients: Add the all-purpose flour, sea salt, and baking soda to the wet ingredients. Mix just until the dough begins to come together; avoid overmixing for tender bars.
- Chill the Dough: Refrigerate the dough for 20 minutes to firm it up, which will make it easier to press into the baking pan.
- Press First Layer of Dough: Press half of the dough evenly into the prepared pan (approximately 348 grams). Make sure it's spread evenly to create a uniform base.
- Freeze First Layer: Remove the dough layer by lifting the parchment paper and transfer it onto a baking sheet. Place this in the freezer to keep it firm while preparing the rest.
- Press Second Layer of Dough in Pan: Replace the parchment paper in the pan, ensuring sides are still covered, then press the remaining dough evenly into the pan.
- Add Strawberry Preserves: Spread the strawberry preserves evenly over the dough layer in the pan.
- Top with Frozen Dough Layer: Remove the parchment from the frozen dough and gently place this layer on top of the preserves, pressing firmly to seal the layers together.
- Bake the Bars: Bake in the preheated oven for 25–28 minutes, or until the top turns a beautiful golden brown color.
- Cool Completely: Transfer the baked bars to a wire rack and allow them to cool completely before glazing.
- Invert and Prepare for Glaze: Using the overhanging parchment, lift the bars out of the pan and flip them upside down so the bottom is now facing up.
- Mix Glaze: Whisk together the powdered sugar, whole milk, and vanilla extract until smooth and pourable.
- Apply Glaze and Decorate: Pour the glaze over the top of the bars and immediately sprinkle with rainbow sprinkles for a festive finish.
- Set Icing and Serve: Allow the bars to sit at room temperature for 1–2 hours to let the icing set before cutting into 15 bars and enjoying.
Notes
- Use an 8x8 inch metal baking pan lined with parchment paper that extends over the sides—this makes removal of the bars much easier.
- For accurate flour measurement, spoon the flour into your measuring cup and level it off with a knife to prevent dense, heavy bars.
- Chilling and freezing the dough layers helps maintain distinct layers and prevents spreading during baking.
- For a dairy-free version, substitute butter and milk with plant-based alternatives and adjust powdered sugar consistency as needed.
- The glaze sets best after resting the bars for at least 1 hour at room temperature.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American