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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/pop-tart-cookie-bars-recipe/