introduction
Poptart Cookie Bars are a fun and delicious treat that combines the classic flavors of pop tarts with the chewy goodness of cookie bars. These delightful bars are perfect for sharing or enjoying as a snack at any time of the day. With a layer of strawberry preserves tucked between soft cookie dough and a sweet icing on top, they’re sure to be a hit with both kids and adults alike.
why make this recipe
Making Poptart Cookie Bars is a great way to bring a nostalgic dessert into your kitchen. They are simple to prepare, and the combination of strawberry and cookie flavors is a classic favorite. Plus, you can customize them with your choice of preserves and sprinkles, making them perfect for any occasion. Whether it’s a party, a family gathering, or just a treat for yourself, these cookie bars won’t disappoint!
how to make Poptart Cookie Bars
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 (see notes below for measuring)
- 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)
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. (This makes 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.
- 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 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!
how to serve Poptart Cookie Bars
Serve these delicious bars at room temperature. You can cut them into squares and arrange them on a plate. They are perfect for parties, picnics, or as a lovely after-school snack. For an extra treat, serve them with a glass of milk!
how to store Poptart Cookie Bars
Store any leftover Poptart Cookie Bars in an airtight container at room temperature. They will keep well for 3-4 days. If you want to extend their shelf life, you can refrigerate them, and they will last up to a week.
tips to make Poptart Cookie Bars
- Make sure the butter is at room temperature for easier mixing.
- It’s helpful to chill the dough before pressing it into the pan; it makes spreading easier.
- You can use any flavor of preserves instead of strawberry, such as raspberry or apricot, for a different twist.
variation
You can easily customize your Poptart Cookie Bars by using different flavors of fruit preserves or adding chocolate chips, nuts, or other toppings to the dough. Experiment with flavors and find your own favorite version!
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may vary a bit.
Can I freeze Poptart Cookie Bars?
Absolutely! You can freeze them in an airtight container for up to three months. When you’re ready to eat them, just thaw at room temperature.
Can I make these bars gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make these cookie bars gluten-free. Make sure all other ingredients are gluten-free as well.
Poptart Cookie Bars
Ingredients
Method
- Line a square metal 8×8 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 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.
- 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.
- 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.
- 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 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!