Imagine biting into a soft, buttery cookie with a sweet, jammy center and a glossy rainbow-sprinkled glaze on top—that’s exactly what you get with this delightful Poptart Cookie Bars Recipe. It combines the nostalgic flavors of your favorite breakfast treat with the ease of a cookie bar, making it perfect for sharing with friends, packing in lunchboxes, or simply enjoying with a cup of tea. With every bite, you’ll experience a perfect balance of luscious strawberry preserves, tender crumbly texture, and that eye-catching sprinkle sparkle that makes these bars as fun to eat as they are to look at.
Ingredients You’ll Need
All you need for these Poptart Cookie Bars Recipe treats are simple pantry staples that come together to create something truly special. Each ingredient plays a crucial role in giving you that tender texture, rich flavor, and beautiful presentation.
- Unsalted butter (½ cup): Adds richness and helps create that tender, melt-in-your-mouth texture.
- Granulated sugar (1 cup): Sweetens the bars and aids in browning for a lovely golden crust.
- Large eggs (2): Bind the dough and provide moisture for a chewy but firm crumb.
- Vanilla extract or bean paste (1 teaspoon): Enhances the overall flavor with warm, sweet vanilla notes.
- All-purpose flour (2 ½ cups + 2 tbsp): The base of your dough—make sure to measure properly for the perfect consistency.
- Fine sea salt (½ teaspoon): Balances sweetness and brings out the other flavors beautifully.
- Baking soda (½ teaspoon): Gives a subtle rise for tender, soft bars without being cakey.
- Strawberry preserves (2/3 cup): The star filling that provides that luscious jammy center everyone loves.
- Powdered sugar (1 cup): Creates the glaze that adds a sweet, smooth finish on top.
- Whole milk (1 ½ – 2 tablespoons): Thins out the glaze perfectly for pouring and setting just right.
- Rainbow sprinkles: For that joyful, colorful crunch that will brighten every bite and the bar’s appearance.
How to Make Poptart Cookie Bars Recipe
Step 1: Prepare Pan and Preheat Oven
Start by lining an 8×8 inch metal baking pan with parchment paper, making sure the paper hangs over the edges so you can easily lift the bars out later. Preheat your oven to 375°F (190°C) to get it nice and hot for baking.
Step 2: Cream Butter and Sugar
In a stand mixer or with a hand mixer, beat the room-temperature butter and granulated sugar together for about 3 minutes until the mixture looks light and fluffy. This step is key because it incorporates air, giving your cookie bars a tender crumb. Don’t forget to scrape down the bowl to ensure everything gets evenly mixed.
Step 3: Mix in Eggs and Vanilla
Add the eggs one at a time, followed by the vanilla extract or bean paste, mixing just until everything is combined. Mixing too long here can make the dough tough, so stop as soon as you see a uniform batter. Scrape the bowl once again to keep all the ingredients incorporated.
Step 4: Add Dry Ingredients
Gradually add the flour, salt, and baking soda to the wet mixture, stirring until the dough begins to clump together. This is when you’ll start to see the dough come together into a soft, manageable mass that’s perfect for shaping.
Step 5: Chill the Dough
Wrap the dough in plastic or cover it, then pop it into the refrigerator for 20 minutes. Chilling makes it easier to handle and helps maintain the shape when pressing into the pan later on.
Step 6: Press First Layer of Dough and Freeze
Divide the dough in half. Press one half evenly into the prepared pan. To help with the next step, carefully lift this parchment-and-dough layer and transfer to a baking sheet. Freeze it while you work with the remaining dough.
Step 7: Prepare Second Layer and Add Filling
Press the remaining dough evenly into the same pan over fresh parchment paper strips. Spread the strawberry preserves evenly on top of this layer—this luscious jam is what makes these bars a true Poptart homage.
Step 8: Assemble and Bake
Remove the frozen dough layer from the freezer, peel off its parchment, and place it gently on top of the preserves, pressing firmly to seal the layers. Slide the pan into your preheated oven and bake for 25 to 28 minutes, until the top is a gorgeous golden brown.
Step 9: Cool and Invert
After baking, allow the bars to cool completely on a wire rack. Once cool, use the overhanging parchment paper to lift the bars out of the pan and flip them upside down so the smooth bottom becomes the top.
Step 10: Glaze and Decorate
Whisk together powdered sugar, milk, and vanilla extract until you get a smooth glaze that’s pourable but thick enough to coat. Drizzle this over the bars and immediately sprinkle generously with rainbow sprinkles. Let this set for 1-2 hours at room temperature before cutting into 15 fabulous bars.
How to Serve Poptart Cookie Bars Recipe
Garnishes
Rainbow sprinkles are the classic and cheerful garnish that add both color and a hint of crunch to the bars. For a more grown-up twist, you could add a light dusting of powdered sugar or even a drizzle of melted white chocolate. Presentation is everything when it comes to these bars—the more whimsical, the better!
Side Dishes
The sweet and fruity nature of these cookie bars pairs beautifully with a cup of tea or coffee, making them perfect for brunch or afternoon snack times. For kids’ parties or casual get-togethers, serve them alongside vanilla or strawberry ice cream for an extra indulgent treat.
Creative Ways to Present
To WOW your guests, arrange the bars on a colorful serving platter with fresh strawberries or a scattering of edible flowers. You could also cut them into mini squares and serve on skewers with marshmallows and fresh fruit for a fun dessert kabob. Their charming appearance makes them the star no matter how you slice or serve.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Poptart Cookie Bars in an airtight container at room temperature for up to 3 days. The bars stay soft and flavorful for easy snacking or sharing, but be sure to keep them away from direct sunlight or heat to maintain the glaze’s beautiful shine.
Freezing
If you want to make these bars ahead of time, they freeze wonderfully. Wrap individual bars or the whole pan tightly in plastic wrap and then in foil to avoid freezer burn. They keep well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator.
Reheating
To refresh the bars’ soft texture, warm them gently in a microwave for 10-15 seconds or place them in a low oven (around 300°F) for about 5 minutes. Avoid overheating so the glaze doesn’t melt or lose its shine—you want them just warm enough to bring out that fresh-baked taste.
FAQs
Can I use other fruit preserves instead of strawberry?
Absolutely! While strawberry preserves are traditional here, raspberry, apricot, or blueberry preserves work beautifully, too. Choose your favorite jam to customize your Poptart Cookie Bars Recipe to suit your taste.
Why do I need to chill and freeze the dough layers?
Chilling the dough makes it easier to handle and helps prevent spreading during baking, giving that layered look and distinct texture. Freezing the first layer helps it keep its shape when you top it and bake, ensuring your layers stay neatly stacked.
Can I make this recipe gluten-free?
You can substitute the flour for a gluten-free all-purpose blend with xanthan gum. However, textures might vary slightly, so be prepared for a slightly different crumb but still delicious results.
How do I prevent the glaze from becoming too runny?
Start with less milk and add it gradually to the powdered sugar while whisking. The glaze should be thick but pourable. If it’s too thin, add a bit more powdered sugar to thicken it up.
Are these bars suitable for freezing after glazing?
It’s best to freeze the bars before glazing to protect the icing’s look and texture. You can glaze them after thawing for freshest results and a nice, shiny finish.
Final Thoughts
I truly hope you give this Poptart Cookie Bars Recipe a try because it’s one of those magical treats that brings smiles and easy, vibrant flavors together in one dessert. Whether you’re baking for a party, school, or just to brighten your day, these bars are always a hit. Thanks for letting me share this wonderful recipe with you—happy baking and even happier snacking!
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Poptart Cookie Bars Recipe
- Total Time: 2 hours 25 minutes
- Yield: 15 bars 1x
Description
Deliciously nostalgic Poptart Cookie Bars combine buttery, tender cookie layers with a sweet strawberry preserve filling and a glossy vanilla glaze topped with colorful sprinkles. This recipe yields perfectly layered bars that evoke the classic poptart flavor in a fun, easy-to-cut treat ideal for sharing or snacking.
Ingredients
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 tablespoons all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
Filling and Glaze
- ⅔ cup strawberry preserves
- 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, leaving an overhang on all sides for easy removal later. Preheat your oven to 375°F (190°C).
- Cream Butter and Sugar: In a stand mixer bowl, beat the unsalted butter and granulated sugar together for about 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 butter mixture and mix just until combined. Scrape the bowl again for uniformity.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, fine sea salt, and baking soda until the dough comes together as a cohesive mass.
- Chill the Dough: Refrigerate the dough for 20 minutes to firm it up, making it easier to 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 with the pressed dough layer and transfer it onto a baking sheet. Place this into the freezer to chill while preparing the next layer.
- Prepare Second Layer in Pan: Replace the parchment strips in the baking pan to cover all sides again, then press the remaining half of the dough evenly into the pan.
- Add Strawberry Preserves: Evenly spread the strawberry preserves over the dough layer currently 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 carefully 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 the pan from the oven and allow the bars to cool completely on a wire rack.
- Unmold and Invert: Use the parchment paper overhang to lift the bars out of the pan. Flip them upside down so the bottom becomes the top surface.
- Prepare Glaze: Whisk together the powdered sugar, whole milk, and vanilla extract until smooth and pourable.
- Glaze and Decorate: Pour the glaze evenly 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
- For best measuring accuracy, use a kitchen scale for the flour measurement.
- Pressing and freezing the dough layers separately helps maintain distinct layers and prevents them from mixing during baking.
- Allow the bars to cool completely and the glaze to set fully before slicing to achieve clean, neat bars.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
- Use good quality strawberry preserves for the best flavor.
- Prep Time: 35 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
