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
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 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
