Description
These Poptart Cookie Bars combine a tender, buttery cookie dough layered with sweet strawberry preserves, topped with a smooth vanilla glaze and colorful rainbow sprinkles. Inspired by the classic poptart, these bars are perfect for breakfast or a delightful snack, offering all the charm of the nostalgic treat in a convenient bar form.
Ingredients
Cookie Dough
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla bean paste
- 2 ½ cups + 2 tbsp all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
Filling
- ⅔ cup strawberry preserves
Icing
- 1 cup powdered sugar
- 1 ½ – 2 tablespoons whole milk
- ½ teaspoon vanilla bean paste
Decoration
- Rainbow sprinkles (for decorating)
Instructions
- Prepare the pan and oven. Line an 8×8 inch square metal baking pan with parchment paper hanging over all sides to allow easy removal later. Preheat the oven to 375°F (190°C).
- Cream butter and sugar. In a stand mixing bowl, beat the unsalted butter and granulated sugar together for 3 minutes until the mixture is light and fluffy. Scrape down the bowl to ensure even mixing.
- Add eggs and vanilla. Mix in the two large eggs and 1 teaspoon vanilla bean paste just until combined. Scrape down the bowl again to incorporate all ingredients.
- Add dry ingredients. Stir in the all-purpose flour, fine sea salt, and baking soda until the dough starts to come together and forms a soft consistency.
- Chill the dough. Cover the dough and refrigerate for 20 minutes to firm it up, making it easier to handle and spread in the pan.
- Press first layer of dough. Take half of the chilled dough (about 348 grams) and press it evenly into the prepared baking pan.
- Freeze the first layer. Lift the parchment paper with the dough out of the pan and transfer it to a baking sheet. Place it in the freezer to firm up while you prepare the next layer.
- Prepare second dough layer. Return the parchment strips to cover the sides of the pan. Press the remaining half of the cookie dough evenly into the bottom of the pan again.
- Add strawberry filling. Spread the ⅔ cup strawberry preserves evenly over the dough layer in the pan.
- Top with the first dough layer. Remove the chilled dough layer from the freezer, peel off the parchment, and carefully place it over the jam layer. Press firmly to seal the layers together.
- Bake the bars. Place the pan in the preheated oven and bake for 25-28 minutes, or until the top is golden brown and set.
- Cool completely. Remove the bars from the oven and cool on a wire rack until completely cooled to room temperature.
- Remove from pan and invert. Pull up the parchment paper sides to remove the bars from the pan, then flip them upside down so the bottom becomes the top.
- Prepare the icing. Whisk together the powdered sugar, whole milk (1 ½ to 2 tablespoons), and ½ teaspoon vanilla bean paste until smooth and pourable.
- Glaze and decorate. Pour the icing over the top of the bars, spreading evenly. Immediately sprinkle with rainbow sprinkles for decoration.
- Set the icing and serve. Let the bars sit at room temperature for 1-2 hours until the icing is set. Cut into 15 bars and enjoy.
Notes
- Use an 8×8 inch metal baking pan for best results; glass may alter baking time.
- Measure flour accurately by spooning into the measuring cup and leveling off to avoid dense dough.
- Chilling and freezing the dough layers helps achieve a neat layered effect and prevents spreading during baking.
- Vanilla bean paste can be substituted with vanilla extract if unavailable, though paste adds more intense flavor and speckled appearance.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerated up to 1 week.
- Prep Time: 35 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
