Name: Poptart Cookie Bars Recipe
Prep time: 25 min
Cook time: 28 min
Total time: 1 h 55 min
Cuisine: American
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 ½-2 tablespoons whole milk; ½ teaspoon vanilla extract; Rainbow sprinkles (for decorating)

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 ½–2 tbsp 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, allowing it to hang over all sides. Preheat the oven to 375°F (190°C).

Step 2: In a stand mixer, cream the butter and granulated sugar for about 3 minutes until light and fluffy. Scrape down the bowl.

Step 3: Add the eggs and vanilla extract, mixing just until combined. Scrape down the bowl again.

Step 4: Mix in the flour, salt, and baking soda until the dough starts to come together.

Step 5: Chill the dough in the refrigerator for 20 minutes to firm up—it will be easier to spread.

Step 6: Press half of the chilled dough evenly into the lined baking pan.

Step 7: Carefully lift this layer out of the pan using the parchment overhang and place it on a baking sheet. Put it in the freezer while you prepare the next layer.

Step 8: Ensure the pan is still lined with parchment on all sides, then press the remaining dough evenly into the bottom of the pan.

Step 9: Spread the strawberry preserves evenly over the dough layer in the pan.

Step 10: Remove the chilled dough layer from the freezer, peel off the parchment, and place it carefully on top of the jam layer. Press firmly to seal.

Step 11: Bake the assembled bars in the oven for 25–28 minutes, or until the top is golden brown.

Step 12: Let the bars cool completely on a wire rack.

Step 13: Use the parchment overhang to lift the bars from the pan and flip them upside down so the bottom becomes the top.

Step 14: Whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.

Step 15: Pour the glaze over the bars and decorate with rainbow sprinkles.

Step 16: Allow the icing to set at room temperature for 1–2 hours before cutting into 15 bars and serving.

Tips & Variations

Pressing the chilled dough layer out of the pan and into the freezer before assembling makes it easier to handle without breaking.

For a different flavor, substitute strawberry preserves with raspberry, apricot, or blueberry jam.

If you prefer a sweeter glaze, add more powdered sugar a little at a time until desired consistency is reached.

Use parchment paper strips hanging over the sides to easily lift the bars from the pan without breaking them.

FAQs

Can I use a different size pan?

While an 8×8 inch pan is recommended for best thickness and balance, you can use a slightly larger pan but the bars will be thinner and may bake faster. Adjust baking time accordingly and keep an eye on the color.

Do I have to chill the dough twice?

Chilling the dough before pressing helps with spreading and prevents it from sticking. Freezing the first dough layer makes it easier to handle when assembling the bars. Skipping these steps may make the process messier and could affect the texture.