Description
Delight in these homemade Poptart Cookie Bars that combine buttery cookie layers with a sweet strawberry preserve filling, topped with a smooth vanilla glaze and colorful rainbow sprinkles. These bars offer the nostalgic flavors of classic poptarts in an easy-to-cut and shareable bar form, 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
- Prepare Pan and Oven: Line an 8×8 inch square metal baking pan with parchment paper hanging over all sides for easy removal. Preheat the oven to 375°F (190°C).
- Cream Butter and Sugar: In a stand mixer bowl, cream together the room temperature butter and granulated sugar for about 3 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, then scrape the bowl again to ensure even mixing.
- Incorporate Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the wet ingredients and mix until the dough starts to form.
- Chill Dough: Refrigerate the dough for 20 minutes to firm up, which helps for easier spreading.
- Press Half the Dough: Press half of the chilled dough (approximately 348 grams) evenly into the prepared baking pan.
- Freeze First Layer: Lift the parchment paper with the dough out of the pan and place it on a baking sheet, then freeze it to set aside while preparing the rest.
- Replace Parchment and Add Remaining Dough: Replace the parchment strips so the pan is fully lined and press the remaining cookie dough evenly into the pan.
- Spread Jam: Evenly spread the strawberry preserves over the top layer of cookie dough.
- Add Frozen Layer: Remove the frozen first dough layer from the freezer, peel off the parchment, and place it on top of the jam layer, pressing firmly to secure.
- Bake: Bake the assembled cookie bars for 25-28 minutes, or until the top is golden brown.
- Cool: Let the bars cool completely on a wire rack.
- Invert Bars: Pull the sides of the parchment paper to remove the bars from the pan, then flip them upside down so the previous bottom is now facing up.
- Prepare Icing: Whisk together powdered sugar, milk, and vanilla extract until smooth to create the glaze.
- Decorate: Pour the glaze over the top of the bars and sprinkle with rainbow sprinkles.
- Set and Serve: Allow the icing to set at room temperature for 1-2 hours, then cut into 15 bars and enjoy.
Notes
- Use parchment paper to ensure easy removal of bars from the pan and clean edges.
- Chilling the dough makes it easier to press and helps maintain the shape during baking.
- Measuring flour correctly by spooning it into the measuring cup and leveling off ensures accurate results.
- Adjust milk quantity in glaze for desired consistency—thicker glaze may require less milk.
- These bars can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: poptart cookie bars, strawberry cookie bars, homemade poptarts, cookie bars recipe, strawberry preserves dessert
