Description
These Poptart Cookie Bars combine a buttery cookie crust with a sweet, tangy strawberry preserve filling, all topped with a creamy vanilla glaze and colorful sprinkles. Perfectly golden and delightfully soft with a crisp top, they’re an irresistible treat that captures the nostalgic flavors of classic poptarts in an easy-to-cut bar form.
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 tablespoons all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
Filling
- ⅔ cup strawberry preserves
Glaze
- 1 cup powdered sugar
- 1 ½ – 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Decoration
- Rainbow sprinkles for decorating
Instructions
- Prepare Pan and Preheat Oven: Line an 8×8 inch square metal baking pan with parchment paper, letting the paper hang over the edges 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 about 3 minutes until light and fluffy, scraping down the bowl sides 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 for uniformity.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, fine sea salt, and baking soda. Stir until the dough forms a cohesive mass.
- Chill the Dough: Refrigerate the dough for 20 minutes to firm it up, which will make it easier to handle and press into the pan.
- Press First Layer of Dough: Take half of the chilled dough (about 348 grams) and evenly press it into the prepared baking pan.
- Freeze First Layer: Lift the parchment with the pressed dough onto a baking sheet and place it in the freezer to chill while preparing the next layer.
- Prepare Second Layer in Pan: Replace the parchment strips in the baking pan for full coverage and press the remaining dough evenly into the pan.
- Add Strawberry Preserves: Spread the strawberry preserves evenly 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 and place it on top of the preserves layer. Press firmly to seal the layers together.
- Bake: Bake in the preheated oven for 25-28 minutes until the top turns golden brown.
- Cool Completely: Remove from oven and let cool fully on a wire rack.
- Unmold and Invert: Use the parchment overlap to lift the bars out of the pan. Flip them upside down so 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.
- Set and Serve: Let the bars sit at room temperature for 1-2 hours until the icing sets. Slice into 15 bars and enjoy.
Notes
- When measuring flour, spoon it into the measuring cup and level off with a knife to avoid packing, ensuring accurate measurement.
- Chilling the dough helps prevent spreading and makes it easier to press into the pan.
- Using metal baking pans ensures even baking and crisp edges.
- For an extra glossy glaze, ensure the powdered sugar is fully sifted before mixing.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
