Introduction

Poptart Cookie Bars combine the nostalgic flavors of a classic poptart with the chewy texture of a cookie bar. These homemade treats feature a buttery dough layered with sweet strawberry preserves and finished with a colorful icing and sprinkles. Perfect for snacking or sharing with friends and family.

Poptart Cookie Bars Recipe - Recipe Image

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 to 2 tablespoons whole milk
½ teaspoon vanilla extract
Rainbow sprinkles (for decorating)

Instructions

Step 1: Line an 8×8-inch square metal baking pan with parchment paper, letting it hang over all sides. Preheat your oven to 375°F (190°C).
Step 2: In a mixing bowl, cream together the butter and sugar for about 3 minutes until light and fluffy. Scrape down the sides of the bowl.
Step 3: Add the eggs and vanilla extract, mixing until just combined. Scrape the bowl again to ensure even mixing.
Step 4: Stir in the flour, salt, and baking soda until the dough begins to form.
Step 5: Chill the dough in the refrigerator for 20 minutes; this firms it up and makes spreading easier.
Step 6: Press half of the chilled dough evenly into the prepared pan.
Step 7: Carefully lift the dough layer out of the pan using the parchment paper and transfer it to a baking sheet. Place it in the freezer to chill while you prepare the next layers.
Step 8: Replace the parchment strips in the pan, then press the remaining dough evenly into the pan.
Step 9: Spread the strawberry preserves evenly over the dough in the pan.
Step 10: Remove the chilled dough layer from the freezer, peel off the parchment paper, and gently press it on top of the preserves to seal the layers together.
Step 11: Bake the assembled bars for 25 to 28 minutes, or until the top is golden brown.
Step 12: Allow the bars to cool completely on a wire rack.
Step 13: Use the parchment paper to lift the bars out of the pan and then flip them upside down so the bottom is now on top.
Step 14: Whisk together the powdered sugar, milk, and vanilla extract until smooth to make the icing.
Step 15: Pour the icing over the top of the bars and sprinkle with rainbow sprinkles.
Step 16: Let the bars sit at room temperature for 1 to 2 hours until the icing sets. Cut into 15 bars and enjoy.

Tips & Variations

For a firmer dough, chill it longer before pressing into the pan.
Try different fruit preserves like raspberry or apricot for a new twist.
If you prefer a thicker icing, add more powdered sugar; to thin it out, add a touch more milk.
Use parchment paper that extends well beyond the pan edges for easier removal.

Storage

Store the cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. Before serving refrigerated bars, allow them to come to room temperature for best texture. Icing may soften slightly when refrigerated. You can also freeze the bars wrapped tightly for up to 3 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit preserves?

Yes, frozen preserves can be used but make sure they are completely thawed and well-drained to avoid adding extra moisture to the dough.

What if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with an equal amount of vanilla extract for similar flavor. The paste adds tiny flecks and a slightly more intense vanilla taste but is not essential.

Poptart Cookie Bars Recipe

Print Recipe

★★★★★

4.8 from 554 reviews

These Poptart Cookie Bars combine the classic flavors of poptarts in a deliciously soft and chewy cookie bar form. With a buttery cookie base, a sweet strawberry preserve filling, and a smooth vanilla glaze topped with colorful sprinkles, these bars are perfect for a nostalgic treat or festive dessert that both kids and adults will love.

Author: Dana
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 2 hours 58 minutes
Yield: 15 bars 1x
Category: Dessert, Snack, Baking
Method: Baking
Cuisine: American

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 tsp baking soda

Filling

2/3 cup strawberry preserves

Glaze

1 cup powdered sugar
1 ½–2 tbsp whole milk
½ tsp vanilla extract

Topping

Rainbow sprinkles (for decorating)

Instructions

Prepare Pan and Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing the parchment to hang over all sides for easy removal later. Preheat your oven to 375°F (190°C).
Cream Butter and Sugar: In a stand mixing bowl, cream the unsalted butter and granulated sugar together for 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, then scrape down the bowl again to incorporate everything evenly.
Incorporate Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the wet ingredients and mix until the dough begins to come together.
Chill Dough: Place the dough in the refrigerator to chill for 20 minutes. This firms up the dough, making it easier to press into the pan.
Press First Layer: Divide the dough and press half (approximately 348 grams) evenly into the lined baking pan.
Freeze First Layer: Carefully lift the parchment paper with the dough out of the pan and transfer it to a baking sheet. Place it in the freezer while preparing the next layer.
Press Second Layer Base: Replace parchment paper strips if needed to maintain coverage on all sides of the pan. Press the remaining half of dough evenly into the pan.
Add Filling: Spread the strawberry preserves evenly over the second layer of cookie dough in the pan.
Top Layer: Remove the first layer from the freezer, peel off the parchment, and gently place it on top of the preserves. Press firmly to secure the layers together.
Bake: Bake in the preheated oven for 25 to 28 minutes, or until the top is golden brown.
Cool: Allow the baked cookie bars to cool completely on a wire rack.
Invert Bars: Use the edges of the overhanging parchment to pull the bars out of the pan. Flip them upside down so the original bottom is now the top.
Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
Glaze and Decorate: Pour the glaze over the top of the bars and immediately sprinkle with rainbow sprinkles for decoration.
Set and Serve: Let the bars sit at room temperature for 1 to 2 hours until the glaze is set. Cut into 15 bars and enjoy.

Notes

For accurate flour measurement, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly to avoid packing.
An 8×8 inch square metal baking pan is preferred for even baking and easier layering.
Chilling and freezing the dough layers ensures better handling and prevents spreading during baking.
You can substitute strawberry preserves with any fruit jam or preserves of your choice.
Store the bars in an airtight container to keep them fresh.

Keywords: Poptart cookie bars, strawberry preserves bars, homemade poptart bars, easy cookie bars, dessert bars, vanilla glaze cookie bars