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Strawberry Poptart Cookie Bars Recipe

ByCaroline
Jump to Recipe· 4.8 from 14 reviews

If you’re on the hunt for a dessert that’s fun, delicious, and totally nostalgic, you’ve gotta try my Strawberry Poptart Cookie Bars Recipe. It’s like taking a beloved childhood poptart and turning it into a soft, chewy cookie bar that’s perfect for sharing (or not!). Seriously, once you make this, you’ll want to keep a stash handy because it disappears fast. Let me walk you through everything you need to know to nail this recipe at home.

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Why This Recipe Works

  • Perfect Texture Balance: A tender sugar cookie base with a slightly crisp glaze makes each bite irresistible.
  • Easy Assembly: Simple layering of dough and preserves lets you skip the complicated rolling and shaping.
  • Customizable Flavor: Swap out strawberry preserves for any jam you love to make it your own.
  • Eye-Catching Finish: The vanilla glaze with rainbow sprinkles adds just the right pop for fun, festive vibes.
Strawberry Poptart Cookie Bars, strawberry dessert, easy cookie bar recipe, nostalgic dessert, fruity cookie bars - A close-up view of several rectangular toaster pastries arranged in a grid on a white marbled surface. Each pastry has a light golden-brown crust as the bottom layer, topped with a smooth, white icing covering the entire top surface. Scattered evenly over the icing are small, colorful sprinkles in red, pink, orange, yellow, blue, purple, and white, adding bright splashes of color. The pastries are cut into neat rectangles, showing clean edges and a consistent thickness. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind the Strawberry Poptart Cookie Bars Recipe comes down to the ingredients working in harmony. Fluffy butter and sugar create that tender cookie crumb, while strawberry preserves tuck in sweet fruit filling. The glaze ties it all together with smooth sweetness and a little vanilla warmth.

Strawberry Poptart Cookie Bars, strawberry dessert, easy cookie bar recipe, nostalgic dessert, fruity cookie bars - Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl of granulated sugar, two whole clean brown eggs, a small white ceramic bowl of pale golden vanilla extract, a neat pile of white all-purpose flour, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of baking soda, a small white ceramic bowl filled with bright red strawberry preserves, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of whole milk, a small white ceramic bowl of vanilla extract, and a scattering of colorful rainbow sprinkles on the white ceramic surface, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Room temperature for easy creaming, which builds a light texture in the cookie dough.
  • Granulated Sugar: Adds sweetness and helps with that tender crumb.
  • Large Eggs: Bind ingredients together and add richness.
  • Vanilla Extract or Vanilla Bean Paste: Infuses a warm, comforting aroma that amplifies all the flavors.
  • All-Purpose Flour: Provides the structure; measure carefully to avoid dry or cakey bars (more on this below).
  • Fine Sea Salt: Balances out sweetness so the strawberry filling really shines.
  • Baking Soda: Gives a gentle lift so the cookie layers aren’t dense.
  • Strawberry Preserves: The star filling that delivers jammy sweetness and that poptart vibe.
  • Powdered Sugar: For a silky-smooth glaze coating.
  • Whole Milk: Thins the glaze just right for pouring.
  • Rainbow Sprinkles: Adds whimsy and colorful cheer to the topping.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Strawberry Poptart Cookie Bars Recipe is how easy it is to tweak. I love switching up the preserves based on the season or what I have on hand, and sometimes I experiment with sprinkles or nuts on top. Don’t be shy to make it your own!

  • Variation: I once used blueberry preserves instead of strawberry, and it gave a nice tangy twist that my family adored. You can also swap vanilla extract for almond extract for a different flavor note.
  • Dietary Modifications: For a gluten-free version, try a 1:1 gluten-free flour blend, but note the texture may vary slightly.
  • Difficulty Level: This recipe is fantastic for bakers at all levels since it skips tricky rolling—instead, just press the dough into the pan.

Step-by-Step: How I Make Strawberry Poptart Cookie Bars Recipe

Step 1: Cream the Butter and Sugar

Start by softening your unsalted butter to room temperature – it should be slightly springy when you press it. In your stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together for about 3 minutes until it’s pale and fluffy. This step is key because it incorporates air for a lighter texture. Don’t rush it here!

Step 2: Mix in the Eggs and Vanilla

Next, add your eggs one at a time, beating just enough to combine after each addition. Then stir in vanilla extract or vanilla bean paste, scraping down the sides occasionally to keep things even. You’ll know it’s ready when your batter looks smooth and glossy.

Step 3: Incorporate Dry Ingredients and Chill

Whisk your all-purpose flour, fine sea salt, and baking soda together in a separate bowl, then gradually add these to the wet ingredients. Mix until the dough just comes together – it’ll look slightly sticky, which is perfect. Wrap the dough in plastic wrap and chill it in the fridge for 20 minutes; this makes pressing it into the pan much easier and prevents spreading while baking.

Step 4: Build the Bars

Line an 8×8 square metal baking pan with parchment paper, making sure the edges hang over all sides—it’ll help you lift the bars out later. Press half of your dough firmly into the pan to create the base layer. Don’t worry if it looks uneven; a quick hand to smooth it out works wonders. Then carefully lift this layer out by pulling on the parchment edges, pop it onto a baking sheet, and freeze it while you prepare the top layer.

Replace the parchment lining in the pan, then press the remaining dough evenly inside. Spread your strawberry preserves over this second layer, leaving a small border if you like to keep things neat.

Carefully lift the first dough layer from the freezer and peel off its parchment. Gently place it jam-side down over the preserves and press lightly to seal. This sandwich effect keeps the bars beautifully uniform.

Step 5: Bake and Cool

Pop your pans into a preheated oven at 375°F (190°C) and bake for 25-28 minutes, or until the top is a lovely golden brown. You’ll want to keep an eye on them towards the end to avoid overbaking. Once done, let the bars cool completely on a wire rack before removing them from the pan. Flipping the bars so the bottom becomes the top gives that classic smooth finish.

Step 6: Glaze and Decorate

Whisk together powdered sugar, whole milk, and vanilla extract until your glaze is silky and pourable but not too thin—aim for a thick ribbon when drizzling it back into the bowl. Pour this evenly over the cooled bars and sprinkle with rainbow sprinkles to bring on the poptart nostalgia.

Let the glaze set at room temperature for 1-2 hours before slicing into 15 generous bars. Resisting the urge to refrigerate or freeze during this time is tough, but it helps the glaze hold up beautifully without wrinkling.

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Tips from My Kitchen

  • Measure Flour the Right Way: I can’t stress this enough—fluff your flour, then spoon it into your measuring cup to avoid dense, dry bars.
  • Chill Dough to Control Spread: Chilling the dough before pressing really helps keep those clean layers and prevents the jam from seeping out.
  • Use Metal Baking Pan: A square metal pan bakes evenly with crisp edges, unlike glass or ceramic, which can change the texture.
  • Work Quickly with Sticky Dough: Keep your hands clean and lightly dusted with flour when pressing dough; it saves you from sticky frustration.

How to Serve Strawberry Poptart Cookie Bars Recipe

Strawberry Poptart Cookie Bars, strawberry dessert, easy cookie bar recipe, nostalgic dessert, fruity cookie bars - The image shows five rectangular cake slices on a white marbled surface, each with three layers: a light yellow cake layer at the bottom, a dark red jam layer in the middle, and a smooth white icing layer on top. The top icing layer is decorated with colorful sprinkles in purple, pink, red, blue, orange, and yellow, scattered unevenly. One of the slices has a bite taken out, revealing the three layers clearly. The cake edges look soft, and the sprinkles add a bright, festive touch. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick with classic rainbow sprinkles on top because they bring that iconic poptart feel and add a little crunch. But sometimes I sprinkle a bit of finely shredded coconut or a few freeze-dried strawberry pieces for an extra layer of flavor and texture. Fresh mint leaves on the side add a lovely fresh contrast if you’re serving these with tea or coffee.

Side Dishes

These bars are perfect alongside a simple scoop of vanilla ice cream or a dollop of whipped cream if you want to amp up dessert night. For brunch, I love pairing them with a fresh fruit salad or a cup of yogurt with granola to balance out the sweetness.

Creative Ways to Present

For birthday parties or celebrations, I’ve arranged these bars on tiered stands surrounded with fresh berries—instantly whimsical and festive. Wrapping individual bars in clear cellophane and tying with pastel ribbons makes a delightful gift for neighbors or co-workers too.

Make Ahead and Storage

Storing Leftovers

Once glazed and fully set, store your bars in an airtight container at room temperature. They hold well for up to 4 days, and honestly, they rarely last that long in my house! This keeps the cookie layer soft but still a bit firm and the glaze silky.

Freezing

Freezing these bars is totally doable. I wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag to avoid freezer burn. When you’re ready to enjoy, just thaw them overnight in the fridge, and they’re almost as fresh as the day you made them.

Reheating

If you want to enjoy them warm, pop a bar in the microwave for 10-15 seconds on low power. It softens the cookie without melting the glaze too much. Just be gentle to avoid making the glaze runny.

FAQs

  1. Can I use a glass baking pan instead of metal?

    While you can use a glass pan, I recommend a metal 8×8 square pan because glass retains heat differently and can cause the bars to bake unevenly or become cakey. The metal pan helps achieve that ideal poptart cookie texture with a crisp edge and tender center.

  2. How do I prevent the preserves from leaking out during baking?

    Chilling the dough before pressing it into the pan is key, as it firms up the dough and helps it hold the preserves in place. Also, gently pressing down the top layer storage after placing it over the preserves seals them in to avoid leaks.

  3. Can I use a different type of jam or preserves?

    Absolutely! Feel free to swap the strawberry preserves for grape, raspberry, blueberry, or even apricot jams depending on your preference. Just be sure to choose a preserve with a thicker consistency to avoid soggy bars.

  4. Why is measuring flour correctly so important for this recipe?

    Measuring flour the right way prevents adding too much flour, which can make the bars dry and cakey rather than soft and chewy. The spoon-and-level method or using a kitchen scale ensures you use just the right amount for the perfect texture.

  5. What if my glaze is too runny or too thick?

    If your glaze is too runny, add a tiny bit more powdered sugar to thicken it; if it’s too thick to drizzle, add a drop of milk at a time until you reach a smooth yet thick consistency. You want it pourable but not watery.

Final Thoughts

This Strawberry Poptart Cookie Bars Recipe has become a real favorite in my kitchen because it’s the perfect blend of nostalgia, ease, and deliciousness. I love making it for weekend treats or gatherings, especially knowing it’s sure to get compliments. I can’t wait for you to try it out—you’re going to adore the chewy layers, sweet jam, and that lusciously glossy glaze with sprinkles on top. Let me know how your batch turns out, and happy baking!

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Strawberry Poptart Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 14 reviews
  • Author: Caroline
  • Prep Time: 2 hours
  • Cook Time: 28 minutes
  • Total Time: 2 hours 28 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in these Poptart Cookie Bars featuring a soft sugar cookie dough layered with sweet strawberry preserves and topped with a smooth vanilla glaze and colorful sprinkles. Perfect for a fun dessert or snack, these bars combine the nostalgic flavors of poptarts in a convenient, delicious bar form.

Ingredients

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

  1. Prepare the Pan and Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing it to hang over the sides for easy removal. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Cream Butter and Sugar: In a stand mixer bowl, cream together ½ cup unsalted butter and 1 cup granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl sides.
  3. Add Eggs and Vanilla: Mix in 2 large eggs and 1 teaspoon vanilla extract until just combined. Scrape down the bowl to ensure even mixing.
  4. Incorporate Dry Ingredients: Add 2 ½ cups plus 2 tablespoons all-purpose flour, ½ teaspoon fine sea salt, and ½ teaspoon baking soda to the wet mixture. Mix until the dough just starts to come together.
  5. Chill Dough: Chill the dough in the refrigerator for 20 minutes to firm up, which makes it easier to press into the pan.
  6. Press First Layer: Press half of the chilled cookie dough evenly into the prepared pan (about 348 grams). Carefully lift this dough layer out using the parchment paper and transfer it to a baking sheet. Place it in the freezer while you prepare the next layer.
  7. Prepare Second Layer: Replace parchment paper strips in the pan to cover all sides again. Press the remaining cookie dough evenly into the pan.
  8. Add Strawberry Preserves: Spread 2/3 cup strawberry preserves evenly over the second layer of dough in the pan.
  9. Top with First Layer: Take the first chilled dough layer from the freezer, peel off the parchment paper, and gently place it on top of the preserves. Press firmly to secure the layers together.
  10. Bake: Bake the cookie bars for 28 minutes or until the top is golden brown and the bars are set.
  11. Cool and Remove from Pan: Allow the bars to cool completely on a wire rack. Then use the overhanging parchment paper to lift the bars out of the pan. Flip them upside down so the bottom becomes the top.
  12. Make the Glaze: Whisk together 1 cup powdered sugar, 1 ½ to 2 tablespoons whole milk, and ½ teaspoon vanilla extract until smooth and pourable.
  13. Glaze and Decorate: Pour the glaze evenly over the top of the bars and immediately sprinkle with rainbow sprinkles for decoration.
  14. Set the Glaze: Let the bars sit at room temperature for 2 hours until the glaze is fully set.
  15. Serve: Cut into 15 bars and enjoy your delicious Poptart Cookie Bars!

Notes

  • Measure flour properly using the spoon-level method or a kitchen scale to avoid dense cookie bars.
  • Use a square metal 8×8 inch baking pan with square edges to ensure even baking and correct texture; glass or ceramic pans may alter baking time.
  • Allow the glaze to set fully at room temperature; avoid refrigeration or freezing as it can cause the glaze to wrinkle.
  • Try different fruit preserves such as grape, blackberry, or blueberry if you prefer alternatives to strawberry.
  • Work with clean hands when pressing dough layers to prevent sticking.
  • Let the cookie bars cool completely before glazing to prevent the glaze from melting or sliding off.

Nutrition

  • Serving Size: 1 bar
  • Calories: 230 kcal
  • Sugar: 18 g
  • Sodium: 110 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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