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Poptart Cookie Bars Recipe

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★★★★★

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.

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

  • 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

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