Description
Delightfully sweet and colorful, these Poptart Cookie Bars combine buttery cookie layers with a luscious strawberry preserve filling and a smooth vanilla glaze topped with rainbow sprinkles. Perfectly soft with a golden-brown crust, these bars capture the nostalgic flavors of classic poptarts in an easy-to-slice pan dessert.
Ingredients
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, letting it 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 softened butter and granulated sugar together 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. Scrape the bowl again to incorporate all ingredients fully.
- Incorporate dry ingredients: Add the flour, sea salt, and baking soda to the bowl. Mix until the cookie dough just starts to come together.
- Chill the dough: Refrigerate the dough for 20 minutes to firm it up, which helps make it easier to spread evenly in the pan.
- Press the first layer of dough: Press about half of the chilled cookie dough (approximately 348 grams) evenly into the prepared baking pan.
- Freeze the first layer: Lift the parchment with the pressed dough out of the pan and transfer it onto a baking sheet. Place it in the freezer to set aside for now.
- Prepare second dough layer: Replace the parchment paper strips in the baking pan so the sides remain covered, then press the remaining cookie dough evenly into the pan.
- Add filling: Spread the strawberry preserves evenly over the second layer of cookie dough in the pan.
- Layer the first dough piece: Take the frozen first dough layer from the freezer, peel off the parchment paper, and place it gently over the jam layer. Press firmly to secure the top layer in place.
- Bake the bars: Bake in the preheated oven for 25-28 minutes, or until the top is a beautiful golden brown.
- Cool completely: Remove from the oven and allow the bars to cool fully on a wire cooling rack.
- Invert the bars: Using the parchment overhangs, gently lift the bars out of the pan. Flip them upside down so the originally bottom side is now on top.
- Make the 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 bars. Immediately sprinkle with rainbow sprinkles for a fun finishing touch.
- Set the glaze: Let the bars sit at room temperature for 1 to 2 hours, allowing the icing to fully set before slicing into 15 bars and serving.
Notes
- For best results, measure flour using the spoon-and-level method to avoid packing and ensure accurate quantity.
- The 8×8 metal baking pan is preferred to achieve even baking; glass pans may alter cooking time.
- Room temperature ingredients like butter and eggs help create a smooth, creamy dough.
- Chilling and freezing steps prevent dough from spreading too much and ensure clean layers.
- You can substitute strawberry preserves with your favorite jam or preserves if desired.
- For firmer gluten-free alternative, use a gluten-free all-purpose flour blend instead of regular flour.
