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
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 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).
- 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.
- 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.
- 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.
- Chill Dough: Chill the dough in the refrigerator for 20 minutes to firm up, which makes it easier to press into the pan.
- 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.
- Prepare Second Layer: Replace parchment paper strips in the pan to cover all sides again. Press the remaining cookie dough evenly into the pan.
- Add Strawberry Preserves: Spread 2/3 cup strawberry preserves evenly over the second layer of dough in the pan.
- 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.
- Bake: Bake the cookie bars for 28 minutes or until the top is golden brown and the bars are set.
- 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.
- 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.
- Glaze and Decorate: Pour the glaze evenly over the top of the bars and immediately sprinkle with rainbow sprinkles for decoration.
- Set the Glaze: Let the bars sit at room temperature for 2 hours until the glaze is fully set.
- 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
