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Poptart Cookie Bars Recipe

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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.

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

  1. 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).
  2. 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.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, scraping the bowl again.
  4. 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.
  5. Chill the Dough: Refrigerate the dough for 20 minutes to firm it up, making it easier to press into the pan.
  6. Press First Layer: Press half of the chilled cookie dough (approximately 348 grams) evenly into the prepared baking pan.
  7. 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.
  8. 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.
  9. Add Filling: Spread the strawberry preserves evenly over the second layer of dough.
  10. 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.
  11. Bake: Bake the assembled cookie bars in the preheated oven for 25 to 28 minutes, or until the top turns golden brown.
  12. Cool Completely: Allow the bars to cool fully on a wire rack before continuing.
  13. 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.
  14. Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth.
  15. Glaze and Decorate: Pour the vanilla glaze over the top of the bars and sprinkle liberally with rainbow sprinkles.
  16. 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

Find it online: https://cheflenacooks.com/poptart-cookie-bars-recipe/