Poptart Cookie Bars Recipe

If you re anything like me and have a sweet tooth that craves nostalgic treats, you re going to adore this Poptart Cookie Bars Recipe. It s like your favorite childhood poptarts got a grown-up makeover with soft, buttery sugar cookie layers, a jammy strawberry center, and oh-so-sweet glaze topping. Whenever I make these bars, they vanish fast-perfect for weekend baking marathons or cozy afternoons with a cup of tea.

What makes this Poptart Cookie Bars Recipe truly stand out is how effortlessly it combines the fun of a classic poptart with the irresistible texture of a cookie bar. You get that jammy sweetness without wrestling with doughy individual pastries, which means less fuss and more deliciousness. If you want to wow your friends or just treat yourself to something extra special, this recipe is the way to go.

Ingredients You’ll Need

Everything in this Poptart Cookie Bars Recipe is simple but comes together in a beautiful way. You ll find pantry staples alongside luscious strawberry preserves that give it that signature fruity sweetness. Here s a quick rundown to get you prepped for baking glory.

• Unsalted butter: Make sure it s softened to room temperature for easy creaming and that rich, creamy texture.
• Granulated sugar: The sweet base that adds that classic cookie sweetness.
• Eggs: Use large eggs at room temp to help bind everything together nicely.
• Vanilla extract or vanilla bean paste: This gives the dough a warm, inviting aroma-don t skip it.
• All-purpose flour: The backbone of the dough; measuring it right is key for perfect texture (scoop and level with a spoon).
• Fine sea salt: Just a pinch enhances all the flavors beautifully.
• Baking soda: Helps the cookie layers rise just right without getting cakey.
• Strawberry preserves: I prefer a good-quality jam with visible fruit chunks for that homemade feel.
• Powdered sugar: For the silky glaze that finishes the bars with a sweet shine.
• Whole milk: Adds the perfect amount of creaminess to the glaze.
• Rainbow sprinkles: Because everything s better with a little colorful sparkle, right?

Variations

I love that the Poptart Cookie Bars Recipe invites fun tweaks – you can swap out jams, add mix-ins, or play with toppings to make it your own anytime. Here are a few ideas that I ve tried or want to try next.

• Use different preserves: I once swapped strawberry for raspberry jam, and it gave the bars a tangy twist that my kids loved.
• Gluten-free option: You can try a 1-to-1 gluten-free flour blend instead of all-purpose flour; just keep an eye on the dough s consistency as it may need a little extra chilling.
• Add mix-ins: Fold in mini chocolate chips or crushed nuts in the dough for an extra surprise in every bite.
• Seasonal toppings: Swap rainbow sprinkles for festive colored sugar or chopped freeze-dried fruit for holiday variations.

How to Make Poptart Cookie Bars Recipe

Step 1: Prep and Chill Your Dough

The magic starts by creaming your softened butter and sugar until light and fluffy – it takes about 3 minutes with a stand mixer, and you ll see the color lighten which means air is getting into the dough (hello, soft texture). After adding eggs and vanilla, mix in your dry ingredients, but don t overwork the dough or it ll toughen up. Chill it for 20 minutes; trust me, it s worth waiting as it makes spreading so much easier.

Step 2: Layer and Freeze for Easy Handling

Press half the dough evenly into your parchment-lined 8×8 pan. Then, here s my favorite trick: lift that first layer out using the parchment sling and pop it in the freezer. This keeps it firm and ready for the jam layer without sticking. Replace the parchment in the pan, press the rest of the dough in, and spread your strawberry preserves evenly over it like the perfect jammy spotlight.

Step 3: Finish, Bake, and Flip

Now comes the fun part-carefully peel off the parchment from your frozen dough layer and place that on top of the jam. Press firmly to seal the layers together, then pop the whole pan in the oven at 375°F (190°C) for about 25-28 minutes until gorgeous and golden. When it s done, cool completely on a wire rack, then flip the bars upside down so the bottom becomes the beautifully golden top.

Step 4: Glaze and Decorate

Whisk powdered sugar, milk, and vanilla into a smooth glaze, pour it generously over the bars, and sprinkle with rainbow bits. Let it set at room temperature for 1-2 hours (this is the hardest wait!), then slice into about 15 irresistible bars. You ll love how the glaze adds a glossy finish just like store-bought poptarts-but way better.

How to Serve Poptart Cookie Bars Recipe

Garnishes

I always go with rainbow sprinkles for that playful, colorful pop that screams fun! But if you re feeling fancy, a dusting of edible glitter or chopped freeze-dried strawberries works beautifully. It adds a little extra charm and texture without overpowering.

Side Dishes

For a perfect afternoon snack, I love pairing these bars with a big mug of chai latte or a cold glass of milk. They also go surprisingly well alongside fresh fruit, like sliced apples or berries, for a balanced treat that s still indulgent.

Creative Ways to Present

For parties, I like arranging the bars on a big white platter lined with doilies, then topping with extra sprinkles or themed edible decorations. Stack mini bars on sticks for poptart pops that kids adore. Wrapping each one in colorful parchment or clear bags tied with twine also makes them perfect gifts.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover bars in an airtight container at room temperature for up to 3 days, though they re never around that long in my house! If the glaze starts looking dull, just reheat them briefly in the microwave to freshen up.

Freezing

These bars freeze really well wrapped tightly in plastic wrap and then in a freezer bag. I freeze individual slices so I can grab a quick treat anytime. When ready, thaw at room temp for a couple of hours and they re almost as good as fresh.

Reheating

To enjoy warmed bars, I pop them in a preheated 300°F oven for about 5-7 minutes. This melts the glaze slightly and makes the cookie soft again-just like fresh from the oven.

FAQs

Final Thoughts

Whenever I need a fun, impressive dessert that feels homemade but a little special, the Poptart Cookie Bars Recipe is my go-to. It always brings smiles and nostalgia to the table, and the best part is how simple it is to make-even if you re not an expert baker. Trust me, once you try these, you ll want to keep the ingredients on hand for quick sweet fixes or whenever that poptart craving hits.

Poptart Cookie Bars Recipe

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• Author: Stacy
• Prep Time: 2 hours
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Yield: 15 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

These Poptart Cookie Bars combine the nostalgic flavors of a classic poptart with the comforting texture of a sugar cookie. Featuring layers of buttery sugar cookie dough sandwiching sweet strawberry preserves, topped with a glossy vanilla glaze and vibrant rainbow sprinkles, these bars are perfect for a fun dessert or snack. The recipe includes chilling and baking steps to create a soft yet sturdy bar that resembles a homemade poptart in a convenient, sliceable form.

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Ingredients

Units USM Scale 1x2x3x

For the Sugar Cookie Dough

• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract or vanilla bean paste
• 2 1/2 cups + 2 tbsp all-purpose flour (see notes below for measuring)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 2/3 cup strawberry preserves

For the Glaze

• 1 cup powdered sugar
• 1 1/2 – 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• Rainbow sprinkles for decorating

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Instructions

1. Prepare Pan and Preheat Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing the paper 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 bowl, cream the unsalted butter and granulated sugar together for 3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
3. Mix in Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, mixing just until combined. Scrape down the bowl again for uniformity.
4. Add Dry Ingredients: Gradually mix in the all-purpose flour, fine sea salt, and baking soda. Stir until the dough begins to come together into a cohesive mass.
5. Chill the Dough: Place the dough in the refrigerator for 20 minutes to firm up, making it easier to handle and press into the pan.
6. Press First Layer of Dough: Take half of the chilled dough (approximately 348 grams) and press it evenly into the prepared baking pan.
7. Freeze First Layer: Carefully lift the parchment paper to transfer the pressed dough layer onto a baking sheet. Place this sheet in the freezer to chill while you prepare the next layer.
8. Prepare Second Layer in Pan: Replace the parchment strips in the baking pan, ensuring coverage on all sides. Press the remaining half of the cookie dough evenly into the pan.
9. Add Strawberry Preserves: Evenly spread the strawberry preserves over the dough layer in the pan.
10. Top with Frozen Dough Layer: Remove the frozen dough layer from the baking sheet by peeling off the parchment paper. Place it on top of the preserves layer and press firmly to seal the layers together.
11. Bake: Bake the assembled cookie bars in the preheated oven for 25-28 minutes, or until the top is golden brown.
12. Cool: Remove from the oven and allow to cool completely on a wire rack.
13. Unmold and Invert: Pull the parchment paper to lift the bars out of the pan. Flip them upside down so that the bottom becomes the top surface.
14. Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
15. Glaze and Decorate: Pour the glaze over the top of the inverted bars and immediately sprinkle with rainbow sprinkles for decoration.
16. Set and Serve: Let the bars sit at room temperature for 1-2 hours until the icing sets. Cut into 15 bars and enjoy!

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Notes

• Use a scale to measure flour accurately or spoon and level the flour to prevent dense dough.
• Chilling the dough before pressing helps prevent shrinking during baking.
• Using a metal baking pan ensures even heat distribution for consistent baking.
• To get clean bars, let the glaze fully set before slicing.
• The bars keep well in an airtight container at room temperature for up to 3 days.

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Nutrition

• Serving Size: 1 bar
• Calories: 220
• Sugar: 15 g
• Sodium: 95 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg