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Poptart Cookie Bars Recipe

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★★★★★

4.7 from 78 reviews

These Poptart Cookie Bars combine the nostalgic flavors of classic poptarts into a delightful layered bar dessert. Soft and buttery cookie dough surrounds a sweet strawberry preserve filling, topped with a smooth vanilla glaze and colorful rainbow sprinkles. Perfectly baked to golden brown perfection, these bars are ideal for sharing and satisfying your sweet tooth with a fun twist.

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 tbsp whole milk
  • ½ teaspoon vanilla extract
  • Rainbow sprinkles (for decorating)

Instructions

  1. Prepare the 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).
  2. Cream Butter and Sugar: In a stand mixer bowl, cream the room temperature butter and granulated sugar together for 3 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract just until combined, being careful not to overmix. Scrape down the bowl once more.
  4. Incorporate Dry Ingredients: Add the flour, salt, and baking soda to the wet ingredients. Mix until the dough just begins to come together.
  5. Chill the Dough: Refrigerate the dough for 20 minutes to firm it up, which will make it easier to spread into the pan.
  6. Press First Layer: Press half of the chilled cookie dough evenly into the lined baking pan—approximately 348 grams.
  7. Freeze the First Layer: Carefully lift the first dough layer out using the parchment paper and place it on a baking sheet. Freeze this layer to keep it firm while you prepare the rest.
  8. Prepare the Pan Again: Replace the parchment paper strips in the pan to maintain coverage on all sides.
  9. Add Second Dough Layer: Press the remaining half of the cookie dough evenly into the pan.
  10. Spread Strawberry Filling: Evenly spread the 2/3 cup of strawberry preserves over the top of the cookie dough in the pan.
  11. Add the Frozen First Layer: Remove the frozen dough layer from the freezer, peel off the parchment, and carefully place and press it over the strawberry preserves, securing it firmly.
  12. Bake: Place the pan in the preheated oven and bake for 25-28 minutes, or until the top is a golden brown color.
  13. Cool: Remove from the oven and allow the cookie bars to cool completely on a wire rack.
  14. Remove from Pan and Flip: Use the parchment paper overhang to lift the bars from the pan. Flip them upside down so the original bottom becomes the top.
  15. Make the Icing: Whisk together powdered sugar, milk, and vanilla extract until smooth to create the glaze.
  16. Glaze and Decorate: Pour the glaze over the top of the bars and sprinkle with rainbow sprinkles for a fun, colorful finish.
  17. Set and Serve: Let the bars sit at room temperature for 1-2 hours until the icing is set. Cut into 15 bars and enjoy!

Notes

  • For accurate flour measurement, spoon the flour into your measuring cup and level it off with a knife to avoid packing.
  • Using an 8×8 inch metal pan provides even heat for proper baking; glass pans may alter baking time.
  • Chilling the dough helps to handle it easily and maintain its shape.
  • Freezing the first dough layer before assembling helps prevent the layers from mixing during baking.
  • Ensure eggs and butter are at room temperature for smooth blending and better dough texture.

Keywords: poptart cookie bars, strawberry cookie bars, layered cookie bars, homemade poptart bars, dessert bars, vanilla glaze cookie bars

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