Poptart Cookie Bars Recipe

Introduction

Poptart Cookie Bars combine buttery, tender cookie layers with a sweet strawberry jam filling, topped with a smooth vanilla glaze and festive rainbow sprinkles. This fun twist on a classic breakfast treat is easy to make and perfect for snacking or sharing.

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 tablespoons 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

1. Step 1: Line an 8×8 inch square metal baking pan with parchment paper, allowing it to hang over all sides. Preheat your oven to 375°F (190°C).
2. Step 2: In a stand mixing bowl, cream the butter and granulated sugar for about 3 minutes until light and fluffy. Scrape down the sides of the bowl.
3. Step 3: Mix in the eggs and vanilla extract until just combined. Scrape down the bowl as needed.
4. Step 4: Add the flour, salt, and baking soda, mixing until the dough begins to come together.
5. Step 5: Chill the dough in the fridge for 20 minutes to firm it up, which makes it easier to spread later.
6. Step 6: Press half of the chilled cookie dough evenly into the prepared pan.
7. Step 7: Carefully lift this first layer out of the pan using the parchment paper and place it on a baking sheet. Keep it in the freezer for now.
8. Step 8: Replace the parchment paper strips in the pan so all sides remain covered, then press the remaining dough evenly into the pan.
9. Step 9: Spread the strawberry preserves evenly over the second layer of dough in the pan.
10. Step 10: Remove the chilled first dough layer from the freezer, peel off the parchment, and gently place it on top of the jam layer. Press firmly to seal the layers together.
11. Step 11: Bake the assembled bars for 25 to 28 minutes until the top is golden brown.
12. Step 12: Let the bars cool completely on a wire rack.
13. Step 13: Once cooled, use the parchment paper overhang to lift the bars from the pan and flip them so the bottom becomes the top.
14. Step 14: Whisk together powdered sugar, milk, and vanilla extract until smooth to make the glaze.
15. Step 15: Pour the glaze over the bars and quickly sprinkle with rainbow sprinkles before the icing sets.
16. Step 16: Allow the bars to rest at room temperature for 1 to 2 hours until the glaze is fully set, then cut into 15 bars and enjoy.

Tips & Variations

• For easier measuring, spoon and level the flour before measuring to avoid dense dough.
• Swap strawberry preserves for raspberry or apricot for a different fruity twist.
• Chilling the dough thoroughly helps prevent spreading and keeps the layers distinct.
• For a dairy-free option, use a non-dairy milk in the glaze and non-dairy butter.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. If refrigerated, bring to room temperature before serving for the best texture. Leftover bars can be frozen for up to 2 months—wrap tightly and thaw overnight in the refrigerator. Reheat briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam?

Yes, you can substitute strawberry preserves with any flavor you like, such as raspberry, blueberry, or apricot. Just choose a thick, spreadable jam for best results.

Do I need to use parchment paper?

Using parchment paper makes it much easier to remove the bars from the pan cleanly and helps with flipping the layers. While you can grease the pan instead, parchment is recommended for the best outcome.

Poptart Cookie Bars Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

Delight in these homemade Poptart Cookie Bars, combining layers of buttery cookie dough with sweet strawberry preserves and a luscious vanilla glaze topped with colorful sprinkles. Perfectly baked to a golden brown and cooled to set the icing, these bars capture the nostalgic flavors of classic poptarts in a fun and shareable dessert bar.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 55 minutes
• Yield: 15 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

• 2/3 cup strawberry preserves

Glaze and Topping

• 1 cup powdered sugar
• 1 ½–2 tablespoons whole milk
• ½ teaspoon vanilla extract
• Rainbow sprinkles (for decorating)

Instructions

1. Prepare Baking Pan and Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing it to hang over all sides for easy removal later. Preheat the oven to 375°F (190°C).
2. Cream Butter and Sugar: In a stand mixer bowl, cream the unsalted butter and granulated sugar together for about 3 minutes until light and fluffy. Be sure to scrape down the bowl to combine evenly.
3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, scraping the bowl again to ensure thorough incorporation.
4. Incorporate Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the mixture, mixing until the dough begins to come together.
5. Chill Dough: Refrigerate the dough for 20 minutes to firm it up, making it easier to spread later.
6. Press First Layer: Press half of the chilled cookie dough (approximately 348 grams) evenly into the prepared baking pan.
7. Freeze First Layer: Carefully lift the parchment paper with the dough from the pan and place it on a baking sheet. Freeze this layer to keep it firm.
8. Prepare Second Layer in Pan: Replace the parchment paper strips in the pan to cover the sides again, then press the remaining cookie dough evenly into the pan.
9. Add Strawberry Preserves: Spread the strawberry preserves evenly over the top of the dough in the pan.
10. Assemble Top Layer: Remove the first chilled dough layer from the freezer, peel off the parchment paper, and place it on top of the strawberry preserves, pressing firmly to seal the layers together.
11. Bake: Bake in the preheated oven for 25-28 minutes or until the top turns golden brown.
12. Cool: Transfer the bars to a wire cooling rack and allow them to cool completely.
13. Remove from Pan and Flip: 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 Glaze: In a small bowl, whisk together powdered sugar, whole milk, and vanilla extract until the icing is smooth.
15. Decorate: Pour the glaze over the top of the bars and decorate with rainbow sprinkles.
16. Set Icing and Serve: Let the bars sit at room temperature for 1-2 hours to allow the icing to set. Cut into 15 bars and enjoy your delicious Poptart Cookie Bars!

Notes

• For best results, measure flour by spooning it lightly into the measuring cup and leveling it off rather than scooping directly, to avoid packing.
• An 8×8 inch square metal baking pan is recommended for even baking and ease of removing bars.
• You can substitute the strawberry preserves with your favorite jam or fruit filling.
• Allowing the icing to set fully is important for clean slicing and to avoid sticky bars.

Keywords: Poptart Cookie Bars, strawberry preserves, cookie bars, dessert bars, homemade poptarts, vanilla glaze, sprinkles