Description
These Poptart Cookie Bars are a delightful twist on the classic poptart, featuring a buttery cookie crust layered with sweet strawberry preserves and finished with a smooth vanilla glaze and colorful sprinkles. Perfectly baked to a golden brown, these bars combine crunchy edges and a soft center for a nostalgic treat that’s easy to make and share.
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
- 1 cup powdered sugar
- 1 ½ – 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles for decorating
Instructions
- Prepare Pan and Preheat Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing the paper to hang over all sides for easy removal later. Preheat your oven to 375°F (190°C).
- Cream Butter and Sugar: In a stand mixer bowl, cream the unsalted butter and granulated sugar together for 3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Mix in Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, mixing just until combined. Scrape down the bowl again for uniformity.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, fine sea salt, and baking soda. Stir until the dough begins to come together into a cohesive mass.
- Chill the Dough: Place the dough in the refrigerator for 20 minutes to firm up, making it easier to handle and press into the pan.
- Press First Layer of Dough: Take half of the chilled dough (approximately 348 grams) and press it evenly into the prepared baking pan.
- Freeze First Layer: Carefully lift the parchment paper to transfer the pressed dough layer onto a baking sheet. Place this sheet in the freezer to chill while you prepare the next layer.
- Prepare Second Layer in Pan: Replace the parchment strips in the baking pan, ensuring coverage on all sides. Press the remaining half of the cookie dough evenly into the pan.
- Add Strawberry Preserves: Evenly spread the strawberry preserves over the dough layer in the pan.
- Top with Frozen Dough Layer: Remove the frozen dough layer from the baking sheet by peeling off the parchment paper. Place it on top of the preserves layer and press firmly to seal the layers together.
- Bake: Bake the assembled cookie bars in the preheated oven for 25-28 minutes, or until the top is golden brown.
- Cool: Remove from the oven and allow to cool completely on a wire rack.
- Unmold and Invert: Pull the parchment paper to lift the bars out of the pan. Flip them upside down so that the bottom becomes the top surface.
- Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
- Glaze and Decorate: Pour the glaze over the top of the inverted bars and immediately sprinkle with rainbow sprinkles for decoration.
- Set and Serve: Let the bars sit at room temperature for 1-2 hours until the icing sets. Cut into 15 bars and enjoy!
Notes
- Measure the flour accurately by spooning it into the measuring cup and leveling off with a knife to avoid dense dough.
- Chilling the dough helps in handling and prevents excessive spreading during baking.
- If desired, substitute strawberry preserves with raspberry or apricot preserves for a different flavor.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter and whole milk with plant-based alternatives.
