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Poptart Cookie Bars Recipe

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★★★★★

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.

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

  1. 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).
  2. 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.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, then scrape down the bowl again to incorporate everything evenly.
  4. 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.
  5. 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.
  6. Press First Layer: Divide the dough and press half (approximately 348 grams) evenly into the lined baking pan.
  7. 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.
  8. 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.
  9. Add Filling: Spread the strawberry preserves evenly over the second layer of cookie dough in the pan.
  10. 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.
  11. Bake: Bake in the preheated oven for 25 to 28 minutes, or until the top is golden brown.
  12. Cool: Allow the baked cookie bars to cool completely on a wire rack.
  13. 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.
  14. Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
  15. Glaze and Decorate: Pour the glaze over the top of the bars and immediately sprinkle with rainbow sprinkles for decoration.
  16. 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

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