Introduction

Poptart Cookie Bars combine the best of both worlds: a buttery, soft cookie base filled with sweet strawberry preserves and topped with a smooth vanilla glaze and colorful sprinkles. This delightful treat is perfect for sharing and sure to satisfy your sweet tooth with every bite.

Poptart Cookie Bars Recipe - Recipe Image

Ingredients

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
2/3 cup strawberry preserves
1 cup powdered sugar
1 ½ to 2 tbsp whole milk
½ teaspoon vanilla extract
Rainbow sprinkles (for decorating)

Instructions

Step 1: Line an 8×8-inch square metal baking pan with parchment paper, allowing the paper to hang over all sides. Preheat your oven to 375°F (190°C).
Step 2: In a stand mixer, cream the butter and sugar together for about 3 minutes until the mixture is light and fluffy. Scrape down the bowl to ensure even mixing.
Step 3: Add the eggs and vanilla extract to the mixture and blend until just combined. Scrape the bowl again for an even texture.
Step 4: Stir in the flour, salt, and baking soda until the dough begins to come together.
Step 5: Chill the dough in the refrigerator for 20 minutes to firm up, making it easier to spread.
Step 6: Press half of the chilled dough evenly into the lined baking pan.
Step 7: Lift the first layer of dough out of the pan using the parchment paper and transfer it to a baking sheet. Place it in the freezer to chill further.
Step 8: Replace the parchment paper strips in the pan, ensuring all sides remain covered. Press the remaining dough evenly into the bottom of the pan.
Step 9: Spread the strawberry preserves evenly over the dough in the pan.
Step 10: Remove the chilled dough layer from the freezer, peel off the parchment paper, and carefully place it on top of the preserves. Press firmly to secure.
Step 11: Bake the cookie bars for 25 to 28 minutes, or until the top is golden brown.
Step 12: Allow the bars to cool completely on a wire rack.
Step 13: Use the parchment paper overhang to lift the bars out of the pan, then flip them so the bottom becomes the top.
Step 14: Whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
Step 15: Pour the glaze over the bars and sprinkle with rainbow sprinkles for a festive finish.
Step 16: Let the bars sit at room temperature for 1 to 2 hours to allow the icing to set, then cut into 15 bars and enjoy.

Tips & Variations

Use a kitchen scale to measure flour accurately by weight for the best texture.
Try different fruit preserves such as raspberry or apricot for a new twist.
For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk for the glaze.
Press the dough gently into the pan to avoid thick edges and ensure even baking.

Storage

Store cooled and iced bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Before serving, let refrigerated bars come to room temperature for the best flavor and texture. The glaze may soften slightly when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit filling?

Yes, you can substitute the strawberry preserves with any fruit jam or preserve you prefer, such as raspberry, blueberry, or apricot. Just make sure it’s not too runny to avoid soggy bars.

Can these bars be made ahead of time?

Absolutely! You can bake and ice the bars a day ahead and store them covered at room temperature. This helps the flavors meld and the glaze to set perfectly for a ready-to-serve treat.

Poptart Cookie Bars Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

Delight in these homemade Poptart Cookie Bars, a perfect treat combining buttery cookie layers with a sweet strawberry preserve filling. Topped with a smooth vanilla glaze and colorful rainbow sprinkles, these bars bake to a golden perfection that’s sure to satisfy any sweet tooth.

Author: Lena
Prep Time: 20 minutes
Cook Time: 25-28 minutes
Total Time: 1 hour 15 minutes
Yield: 15 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

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 tbsp whole milk
½ teaspoon vanilla extract

Decoration

Rainbow sprinkles (for decorating)

Instructions

Prepare the Baking Pan: Line an 8×8 inch square metal baking pan with parchment paper, allowing it 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, beat the room temperature butter and granulated sugar for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, scraping the bowl again.
Incorporate Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the wet mixture and mix until the dough starts to come together.
Chill the Dough: Refrigerate the dough for 20 minutes to firm it up, making it easier to press into the pan.
Press First Layer: Press half of the chilled cookie dough (approximately 348 grams) evenly into the prepared baking pan.
Freeze First Layer: Lift the parchment paper with the dough from the pan carefully and transfer it onto a baking sheet. Place it in the freezer to chill while working on the next steps.
Prepare Pan and Second Layer: Replace the parchment paper strips in the pan so the sides are covered, then press the remaining cookie dough evenly into the pan for the second layer.
Add Filling: Spread the strawberry preserves evenly over the second layer of dough.
Assemble and Secure: Remove the chilled first layer from the freezer, peel off the parchment paper, and gently place this layer over the strawberry preserve layer. Press firmly to secure the layers together.
Bake: Bake the assembled cookie bars in the preheated oven for 25 to 28 minutes, or until the top turns golden brown.
Cool Completely: Allow the bars to cool fully on a wire rack before continuing.
Unmold and Flip: Pull the sides of the parchment paper to remove the bars from the pan, then flip the bars upside down so the bottom now becomes the top.
Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth.
Glaze and Decorate: Pour the vanilla glaze over the top of the bars and sprinkle liberally with rainbow sprinkles.
Set and Serve: Let the bars sit at room temperature for 1 to 2 hours until the icing is set. Cut into 15 bars and enjoy!

Notes

For best results, measure the flour by spooning it into your measuring cup and leveling it off to avoid packing.
An 8×8 inch square metal baking pan is ideal for even baking and easy removal with parchment paper lining.
Chilling and freezing steps ensure layers hold together well during assembly and baking.
Room temperature ingredients blend more evenly, so it is recommended to soften butter and bring eggs to room temperature beforehand.

Keywords: poptart, cookie bars, strawberry preserves, dessert bars, vanilla glaze, rainbow sprinkles, baking, sweet treat