Pop Tart Cookie Bars Recipe

Introduction

These Pop Tart Cookie Bars are a fun and delicious twist on a nostalgic favorite. Layers of buttery sugar cookie dough sandwich a sweet strawberry preserve filling, all topped with a vanilla glaze and rainbow sprinkles. They’re perfect for satisfying your sweet tooth with a homemade touch.

Ingredients

• 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
• ⅔ cup strawberry preserves
• 1 cup powdered sugar
• 1 ½-2 tablespoons whole milk
• ½ teaspoon vanilla extract
• Rainbow sprinkles, for decorating

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line an 8×8 inch square metal baking pan with parchment paper, allowing the paper to hang over all sides.
2. Step 2: In a mixing bowl, cream together the butter and granulated sugar for about 3 minutes until light and fluffy. Scrape down the sides of the bowl.
3. Step 3: Add the eggs and vanilla extract to the bowl and mix until just combined. Scrape down the bowl again if needed.
4. Step 4: Mix in the all-purpose flour, salt, and baking soda until the dough begins to come together.
5. Step 5: Chill the dough in the refrigerator for 20 minutes to firm up, which will make it easier to spread.
6. Step 6: Press half of the chilled dough evenly into the lined pan. Carefully lift this dough layer using the parchment paper and place it on a baking sheet; put it in the freezer while you prepare the rest.
7. Step 7: Replace the parchment in the pan and press the remaining dough evenly into it.
8. Step 8: Spread the strawberry preserves evenly over the dough layer in the pan.
9. Step 9: Remove the first dough layer from the freezer, peel off the parchment, and place it over the jam layer. Press gently to seal the top layer.
10. Step 10: Bake the cookie bars for 25-28 minutes, or until the top is golden brown.
11. Step 11: Let the bars cool completely on a wire rack. Then remove from the pan using the parchment paper and flip so the bottom is now on top.
12. Step 12: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
13. Step 13: Pour the glaze over the cooled bars and decorate with rainbow sprinkles.
14. Step 14: Allow the glaze to set at room temperature for 1-2 hours before cutting into 15 bars and serving.

Tips & Variations

• Measure your flour carefully using the spoon-level method or a kitchen scale for best results.
• Use a square metal baking pan with sharp corners to ensure even baking and the right texture.
• If you’re not a fan of strawberry preserves, try grape, blackberry, or blueberry preserves instead.
• Work with clean hands when pressing the dough to prevent sticking and keep the dough smooth.
• Be patient while letting the glaze set; avoid refrigerating it as this can cause moisture issues.

Storage

Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Let refrigerated bars come to room temperature before serving. The glaze is best enjoyed firm, so avoid freezing these bars.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a glass or ceramic pan instead of a metal one?

It’s best to use a square metal 8×8 inch pan as glass or ceramic pans retain heat differently and may require a longer bake time, which could affect the texture.

What is the best way to measure flour for this recipe?

Use the spoon-level method: fluff the flour, spoon it into your measuring cup, then level it off with a knife. Alternatively, use a kitchen scale to measure 296 grams for the most accurate results.

Pop Tart Cookie Bars Recipe

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★★★★★

4.8 from 131 reviews

These Pop Tart Cookie Bars combine buttery sugar cookie dough layers with a sweet strawberry preserve filling and a classic powdered sugar glaze topped with rainbow sprinkles. Baked to golden perfection and then glazed, these bars are a delightful homemade treat reminiscent of nostalgic pop tarts, but in a convenient bar form perfect for sharing.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 25-28 minutes
• Total Time: 1 hour 55 minutes
• Yield: 15 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sugar Cookie Dough

• ½ cup unsalted butter, room temperature (113 g)
• 1 cup granulated sugar (200 g)
• 2 large eggs, room temperature (106 g total)
• 1 teaspoon vanilla extract or vanilla bean paste
• 2 ½ cups + 2 tbsp all-purpose flour (296 g)
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda
• ⅔ cup strawberry preserves (200 g)

For the Glaze

• 1 cup powdered sugar (100 g)
• 1 ½ to 2 tablespoons whole milk
• ½ teaspoon vanilla extract
• Rainbow sprinkles, for decorating

Instructions

1. Prepare Baking Pan and Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing it to hang over all sides for easy removal later. Preheat your oven to 375°F (190°C).
2. Cream Butter and Sugar: In a stand mixer, cream the room temperature unsalted 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.
3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar. Mix until just combined, then scrape down the bowl again.
4. Add Dry Ingredients: Sift or combine the all-purpose flour, fine sea salt, and baking soda, then mix these into the wet ingredients until the dough begins to form.
5. Chill Dough: Place the dough in the refrigerator and chill for 20 minutes to firm up, which makes it easier to press into the pan.
6. Shape First Layer: Press half of the chilled dough evenly into the prepared baking pan. Lift the dough out by the parchment paper and transfer it to a baking sheet, then place this in the freezer to firm up.
7. Prepare Second Layer and Jam: Replace the parchment strips in the baking pan and press the remaining dough evenly into it. Spread the strawberry preserves evenly over this dough layer.
8. Assemble Layers: Remove the first dough layer from the freezer, peel off the parchment, and carefully place it jam-side down over the preserves in the pan. Firmly press to secure the layers together.
9. Bake: Bake the assembled bars in the preheated oven for 25-28 minutes, or until the top is golden brown.
10. Cool and Flip: Allow the bars to cool completely on a wire rack. Then, using the parchment overhang, lift the bars from the pan and flip them upside down so the previous bottom is now the top.
11. Make the Glaze: Whisk powdered sugar, whole milk, and vanilla extract together until smooth and pourable.
12. Glaze and Decorate: Pour the glaze evenly over the cooled bars and sprinkle generously with rainbow sprinkles.
13. Set Glaze and Serve: Let the bars rest at room temperature for 1-2 hours to allow the glaze to set fully. Once set, cut into about 15 bars and enjoy.

Notes

• Use the spoon-level method or a kitchen scale to measure flour accurately—do not scoop flour with the measuring cup to avoid excess flour that leads to dense cookies.
• Use a square metal 8×8 inch pan with square edges for even baking; glass or ceramic pans conduct heat differently and can result in uneven texture.
• Allow the glaze to set completely before slicing; avoid chilling in the freezer to prevent moisture absorption and wrinkling.
• Try swapping strawberry preserves for other flavors like grape, blackberry, or blueberry for variety.
• Work with clean hands when pressing sticky cookie dough into the pans to avoid dough sticking to your skin.

Keywords: Pop Tart Cookie Bars, sugar cookie bars, homemade pop tarts, strawberry preserves bars, baked dessert bars, cookie dough bars, sprinkle glaze dessert