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Poptart Cookie Bars Recipe

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4.7 from 503 reviews

Delightful Poptart Cookie Bars featuring buttery, soft cookie layers sandwiching sweet strawberry preserves and topped with a smooth vanilla glaze and colorful sprinkles. This easy-to-make treat combines the nostalgic flavors of a classic poptart in a shareable bar format perfect for snacking or dessert.

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 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

  1. Prepare the Pan and Oven: Line an 8×8 inch square metal baking pan with parchment paper, making sure the paper hangs over all sides for easy removal. Preheat your oven to 375°F (190°C).
  2. Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and granulated sugar for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined. Scrape down the bowl again to ensure even mixing.
  4. Add Dry Ingredients: Sift together the all-purpose flour, fine sea salt, and baking soda, then add them to the wet ingredients. Mix until the dough starts to come together.
  5. Chill the Dough: Cover the dough and refrigerate it for 20 minutes to firm up, which will make it easier to press into the pan.
  6. Press First Layer: Press half of the chilled dough (approximately 348 g) evenly into the prepared baking pan to form the bottom layer.
  7. Freeze First Layer: Lift the parchment paper with the dough from the pan and transfer it onto a baking sheet. Place it in the freezer to firm up while you prepare the next layer.
  8. Prepare Second Layer: Replace the parchment paper strips in the pan to cover all sides again, then press the remaining half of the cookie dough evenly into the pan to create the base for the top layer.
  9. Spread Filling: Evenly spread 2/3 cup of strawberry preserves over the cookie dough layer in the pan.
  10. Top Layer Assembly: Remove the chilled first dough layer from the freezer. Peel away the parchment paper and place this dough layer over the jam to sandwich it.
  11. Bake: Bake the assembled cookie bars in the preheated oven for 25 to 28 minutes or until the top is golden brown.
  12. Cooling: Remove from the oven and let the bars cool completely on a wire rack.
  13. Invert Bars: Using the parchment paper handles, lift the bars out of the pan and flip them upside down so the bottom becomes the top.
  14. Prepare Icing: Whisk together powdered sugar, milk, and vanilla extract until smooth to make a vanilla glaze.
  15. Ice and Decorate: Pour the glaze over the top of the bars and immediately sprinkle with rainbow sprinkles for decoration.
  16. Set the Icing: Allow the bars to sit at room temperature for 1 to 2 hours so the icing can fully set.
  17. Serve: Cut the bars into 15 equal pieces and enjoy this nostalgic and delicious treat!

Notes

  • Use a metal 8×8 inch baking pan lined with parchment paper to easily lift the bars out of the pan.
  • Measure flour carefully by spooning into the measuring cup and leveling off with a knife to avoid dense dough.
  • Chilling and freezing the dough layers help maintain structure and ease assembly.
  • The icing can be adjusted in thickness by adding more milk to thin or more powdered sugar to thicken as needed.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: poptart cookie bars, strawberry preserves cookie bars, vanilla glaze cookie bars, homemade poptart bars, easy cookie bar recipe

Find it online: https://spatulaqueen.com/poptart-cookie-bars-recipe/