Why make this recipe
Poptart Cookie Bars are a fun and delicious treat that combines the nostalgic flavors of pop-tarts with the easy-to-make perfection of cookie bars. They’re perfect for parties, lunch boxes, or just a sweet snack at home. With their colorful sprinkles and fruity filling, these bars will surely delight both kids and adults alike.
How to make Poptart Cookie Bars
Ingredients :
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoons vanilla extract or vanilla bean paste
- 2 ½ cups + 2 tbsp all-purpose flour (see notes below for measuring)
- ½ teaspoon fine sea salt
- 1/2 tsp baking soda
- 2/3 cup strawberry preserves
- 1 cup powdered sugar
- 1 ½-2 tbsp whole milk
- ½ tsp vanilla extract
- Rainbow sprinkles (for decorating)
Directions :
- Line a square metal 8×8 baking pan* (see notes below) with parchment paper to hang over all sides. Preheat the oven to 375 F/190 C.
- Cream the butter and sugar in a stand mixing bowl for 3 minutes until light and fluffy. Scrape down the bowl.
- Mix in the egg and vanilla extract until just combined. Scrape down the bowl.
- Mix in the flour, salt, and baking soda until the dough starts to come together.
- Chill the dough in the fridge for 20 minutes to firm up. (It will make it easier to spread in the pan).
- Press half of the cookie dough into the pan. (348 g)
- Take the first layer out of the pan by lifting out one of the parchment papers and transferring it to a baking sheet. Keep it in the freezer for now.
- Replace the parchment strips, so that all of the sides of the pan are still covered. Then press the rest of the cookie dough evenly into the pan.
- Spread the strawberry preserves over the top.
- Then place the other half of the cookie dough on top of the jam. Peel off the parchment and press it firmly to secure it on top.
- Bake the cookie bars in the oven for 25-28 minutes or until the top is golden brown.
- Let it cool completely on a wire cooling rack.
- Then pull the sides of the parchment to remove it from the pan and flip it upside down so the bottom is now the top.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Pour over the top of the bars and sprinkle with rainbow sprinkles.
- Let the bars sit for 1-2 hours at room temperature until the icing is set, then cut into 15 bars and enjoy!
How to serve Poptart Cookie Bars
Serve these delicious bars at room temperature. They make a great dessert or a sweet snack. Pair them with a glass of milk or your favorite hot beverage for the perfect treat.
How to store Poptart Cookie Bars
To store, place the Poptart Cookie Bars in an airtight container. They can stay fresh at room temperature for up to three days. For longer storage, keep them in the refrigerator for about a week.
Tips to make Poptart Cookie Bars
- Make sure your butter is at room temperature to help it cream well with the sugar.
- Don’t skip chilling the dough, as it helps in spreading the dough evenly.
- Experiment with different flavors of preserves, like raspberry or apricot, for a new twist.
Variation
You can change the flavor of the filling by using different types of jam or even chocolate spread. For a chocolate cookie bar, try mixing cocoa powder into the dough.
FAQs
Q: Can I use a different size pan?
A: Yes, but the baking time may vary. A larger pan may require less time, while a smaller pan could need more.
Q: Can I freeze these cookie bars?
A: Yes, you can freeze them! Wrap them tightly in plastic wrap and then in aluminum foil for extra protection.
Q: What can I use instead of butter?
A: You can substitute with margarine or a dairy-free butter alternative for a dairy-free option.
Poptart Cookie Bars
Ingredients
Method
- Line a square metal 8x8 baking pan with parchment paper to hang over all sides. Preheat the oven to 375 F/190 C.
- Cream the butter and sugar in a stand mixing bowl for 3 minutes until light and fluffy. Scrape down the bowl.
- Mix in the eggs and vanilla extract until just combined. Scrape down the bowl.
- Mix in the flour, salt, and baking soda until the dough starts to come together.
- Chill the dough in the fridge for 20 minutes to firm up.
- Press half of the cookie dough into the pan.
- Take the first layer out of the pan by lifting out one of the parchment papers and transferring it to a baking sheet. Keep it in the freezer for now.
- Press the rest of the cookie dough evenly into the pan.
- Spread the strawberry preserves over the top.
- Place the other half of the cookie dough on top of the jam and press it firmly to secure it.
- Bake the cookie bars in the oven for 25-28 minutes or until the top is golden brown.
- Let it cool completely on a wire cooling rack.
- Pull the sides of the parchment to remove it from the pan and flip it upside down so the bottom is now the top.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Pour over the top of the bars and sprinkle with rainbow sprinkles.
- Let the bars sit for 1-2 hours at room temperature until the icing is set, then cut into 15 bars and enjoy!