Description
Delicious Poptart Cookie Bars featuring layers of buttery sugar cookie dough filled with sweet strawberry preserves and topped with a vanilla glaze and colorful sprinkles. Perfect for a fun dessert or snack that combines the nostalgic flavors of poptarts in an easy-to-make bar form.
Ingredients
Scale
For the Sugar 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
- 2/3 cup strawberry preserves
For the Glaze
- 1 cup powdered sugar
- 1 ½-2 tbsp whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles, for decorating
Instructions
- Prepare the Pan and Oven: Line an 8×8 square metal baking pan with parchment paper, allowing the paper to hang over all sides. Preheat the 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.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined. Scrape down the bowl again to ensure even mixing.
- Add Dry Ingredients: Incorporate the all-purpose flour, fine sea salt, and baking soda until the dough begins to come together.
- Chill the Dough: Refrigerate the dough for 20 minutes to firm up, making it easier to spread in the pan.
- Form First Layer: Press half of the cookie dough evenly into the prepared pan. Lift the dough out by the parchment paper and place it on a baking sheet, then put it in the freezer to keep firm.
- Add Second Layer Base: Replace the parchment in the pan and press the remaining cookie dough evenly into the pan.
- Spread Preserves: Evenly spread the strawberry preserves over the cookie dough layer in the pan.
- Top Layer: Remove the chilled dough layer from the freezer, peel off the parchment, and press it firmly on top of the preserves layer to secure it.
- Bake: Bake the cookie bars for 28 minutes or until the top is golden brown.
- Cool and Flip: Allow the bars to cool completely on a wire rack. Then use the parchment paper to remove the bars from the pan and flip them upside down so the bottom is now the top.
- Make Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth.
- Decorate: Pour the glaze over the top of the bars and sprinkle with rainbow sprinkles.
- Set Glaze and Serve: Let the bars sit at room temperature for 2 hours until the icing is set. Cut into 15 bars and enjoy.
Notes
- Measure flour using the spoon-level method or a kitchen scale for best results to avoid adding too much flour.
- Use a square metal 8×8 baking pan with square edges for even baking; glass or ceramic pans will alter baking time and texture.
- Allow the glaze to fully set at room temperature before cutting; avoid refrigerating or freezing as it can cause the glaze to become soggy or wrinkle.
- Substitute strawberry preserves with other flavors like grape, blackberry, or blueberry to change the flavor profile.
- Work with clean hands when pressing the sticky dough layers into the pan to prevent sticking.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
