Description
These Poptart Cookie Bars are a delightful twist on classic pop tarts, featuring layers of buttery cookie dough and sweet strawberry preserves, all topped with a smooth vanilla glaze and colorful rainbow sprinkles. Perfectly baked to golden perfection, they offer a nostalgic, handheld treat in bar form that’s ideal for parties, snacks, or dessert.
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 tablespoons whole milk
- ½ teaspoon vanilla extract
Decoration
- Rainbow sprinkles for decorating
Instructions
- Prepare Pan and Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing the paper 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, cream the unsalted butter and granulated sugar together for 3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, mixing just until combined. Scrape down the bowl again for uniformity.
- Mix Dry Ingredients: Gradually mix in the all-purpose flour, fine sea salt, and baking soda. Stir until the dough begins to come together into a cohesive mass.
- Chill Dough: Place the dough in the refrigerator for 20 minutes to firm up, making it easier to handle and press into the pan.
- First Layer: 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 to transfer the pressed dough layer onto a baking sheet. Place this sheet in the freezer to chill while you prepare the next layer.
- Second Layer Base: Replace the parchment strips in the baking pan, ensuring coverage on all sides. Press the remaining half of the cookie dough evenly into the pan.
- Add Filling: Evenly spread the strawberry preserves over the dough layer in the pan.
- Top Layer Assembly: Remove the frozen dough layer from the baking sheet by peeling off the parchment paper. Place it on top of the preserves layer and press firmly to seal the layers together.
- Bake Bars: Bake the assembled cookie bars in the preheated oven for 25-28 minutes, or until the top is golden brown.
- Cool Completely: Remove from the oven and allow to cool completely on a wire rack.
- Invert Bars: Pull the parchment paper to lift the bars out of the pan. Flip them upside down so that 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 for decoration.
- Set Icing and Serve: Let the bars sit at room temperature for 1-2 hours until the icing sets. Cut into 15 bars and enjoy!
Notes
- Make sure to measure flour correctly by spooning into the measuring cup and leveling off for accurate results.
- Use room temperature ingredients to ensure proper mixing and texture.
- Press the dough evenly to ensure uniform baking and layering.
- The freezing step for the first layer helps the bars hold their shape when assembling and baking.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
