Poptart Cookie Bars Recipe

I absolutely love this Poptart Cookie Bars Recipe because it brings the nostalgic charm of your favorite childhood treat into a super easy-to-share dessert form. It s got this perfect balance of buttery sugar cookie layers sandwiched around sweet strawberry jam, topped off with a classic glaze and colorful sprinkles that make every bite feel like a celebration.

When I first tried making this, I was surprised how straightforward it is, yet it tastes like something you d find in a boutique bakery. Whether you re serving it at a party, packing it in lunchboxes, or just craving something sweet with coffee, these cookie bars always hit the spot. You ll find that this Poptart Cookie Bars Recipe is a fun twist on tradition and a total crowd-pleaser.

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Ingredients You’ll Need

These ingredients come together so beautifully to make a delightful, tender sugar cookie base with just the right touch of strawberry sweetness. A few simple pantry staples and some quality preserves are really all that stand between you and these tasty bars.

• Unsalted butter: Room temperature butter cream together perfectly with sugar, giving that soft, tender bite.
• Granulated sugar: Adds sweetness and helps give the cookie dough structure.
• Large eggs: At room temperature for better mixing and dough texture.
• Vanilla extract or vanilla bean paste: Adds depth and warmth to the flavor.
• All-purpose flour: Your main structural ingredient; be sure to measure carefully for best results.
• Fine sea salt: Enhances the overall flavor and balances the sweetness.
• Baking soda: Helps the dough rise lightly and develop a nice texture.
• Strawberry preserves: The star jam layer; spread evenly for that authentic poptart taste.
• Powdered sugar: For making the sweet glaze topping.
• Whole milk: To thin out the glaze to the right consistency.
• Rainbow sprinkles: For that fun, colorful finish that brings it all together.

Variations

I love making this recipe my own based on what I have on hand or who I m sharing with – swapping jam flavors or even adding a little almond extract to the dough. Feel free to get creative and customize the bars to suit your taste buds.

• Jam Options: I ve tried raspberry, apricot, and even blueberry preserves, and each gives a unique yummy twist.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make it allergy-friendly.
• Vegan: Try substituting vegan butter and a flax egg to make a plant-based version.
• Sprinkle Play: Swap rainbow sprinkles for chocolate chips or chopped nuts for a fun twist.

How to Make Poptart Cookie Bars Recipe

Step 1: Cream and Chill Your Dough

Start by creaming the unsalted butter with granulated sugar for about 3 minutes until it s light and fluffy – this step really sets your cookie texture apart. Then, add in your eggs and vanilla, mixing just until combined. You ll want to add the dry ingredients next – flour, salt, and baking soda – and mix until the dough starts coming together. Chill this dough in the fridge for 20 minutes; this makes it much easier to press into the baking pan and prevents it from getting too sticky.

Step 2: Press and Bake the Bottom Cookie Layer

Line an 8×8 square metal pan with parchment paper, allowing it to hang over all sides – you ll thank yourself later for this easy lift-out trick. Press half of the chilled dough evenly into the pan. Then, carefully lift this bottom cookie layer out of the pan and place it on a freezer-safe tray to chill in the freezer while you work on the jam layer. This helps keep that bottom layer firm and prevents it from baking unevenly.

Step 3: Assemble the Layers and Bake

Replace the parchment strips in your pan and press the remaining half of the cookie dough into the bottom to create your top layer. Spread the strawberry preserves evenly over this base, then gently peel off parchment from the frozen bottom layer and place it jam-side down on top of the preserves. Press firmly so everything sticks together, then bake for about 25-28 minutes or until the top turns a gorgeous golden brown.

Step 4: Cool, Glaze, and Sprinkle

Once baked, let the bars cool completely on a wire rack. Use the parchment overhang to lift the whole block out, then flip it upside down so the bottom now becomes the top-this swap gives you the smooth base without jam showing through. Whisk powdered sugar with milk and vanilla to make a smooth glaze, pour it over the bars, and finish with your favorite rainbow sprinkles. Let the glaze set for 1-2 hours at room temperature before slicing into 15 fun, colorful bars.

How to Serve Poptart Cookie Bars Recipe

Garnishes

I usually stick with rainbow sprinkles because they add that classic poptart vibe, but sometimes I sprinkle crushed freeze-dried strawberries for an extra fruity pop. A light dusting of powdered sugar works nicely too if you want a more understated look.

Side Dishes

Pair these bars with a steaming cup of coffee or a tall glass of cold milk for the ultimate nostalgic combo. For a brunch spread, I like serving them alongside fresh fruit or yogurt, which balances the sweetness.

Creative Ways to Present

For birthdays or celebrations, I ve arranged these bars on a colorful platter with extra sprinkles scattered around, making them look like sweet confetti. You can also cut them into fun shapes using cookie cutters for kid-friendly parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover bars in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh without drying out the glaze or the cookie layers.

Freezing

I ve frozen these bars (unglazed) by wrapping them tightly in plastic wrap and foil, then thawed them overnight in the fridge. For best results, add the glaze after thawing to keep it fresh and vibrant.

Reheating

If you want a warm treat, I gently reheat a bar in the microwave for about 10-15 seconds, just enough to soften the cookie without melting the glaze too much. It tastes almost like fresh-baked!

FAQs

Final Thoughts

This Poptart Cookie Bars Recipe is one of those simple pleasures that always brings a smile to my face. It combines the best parts of homemade baking with that nostalgic poptart flavor we all know and love. I highly recommend giving it a try – you ll enjoy how easy, colorful, and delicious these bars turn out. Whether it s a weekday treat or something special for your next gathering, this recipe is a sweet little slice of joy you don t want to miss.

Poptart Cookie Bars Recipe

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• Author: Paula
• Prep Time: 2 hours
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Yield: 15 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Delight in these Poptart Cookie Bars, a fun and nostalgic treat that combines a buttery sugar cookie dough with a sweet strawberry preserves filling and a smooth vanilla glaze topped with colorful rainbow sprinkles. Perfectly baked to golden brown perfection, these bars capture the essence of a classic pop tart in an easy-to-make, shareable dessert.

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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
• 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 the 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 mixing bowl, cream together the unsalted butter and granulated sugar for about 3 minutes until the mixture is light and fluffy. Scrape down the bowl to ensure even mixing.
3. Add Eggs and Vanilla: Mix in the two large eggs and vanilla extract until just combined, scraping down the bowl again if necessary.
4. Incorporate Dry Ingredients: Add the all-purpose flour, sea salt, and baking soda and mix until the dough begins to come together.
5. Chill Dough: Cover and chill the dough in the refrigerator for 20 minutes. This step firms up the dough, making it easier to handle and spread in the pan.
6. Press Dough into Pan: Press half of the chilled cookie dough evenly into the prepared pan (approximately 348 grams).
7. Freeze First Layer: Lift the dough layer out of the pan using the parchment paper edges and transfer it to a baking sheet. Place it in the freezer to set while you prepare the next layer.
8. Replace Parchment and Add Second Dough Layer: Return the parchment paper strips to fully cover the sides of the pan. Press the remaining half of the cookie dough evenly into the pan.
9. Spread Filling: Evenly spread the strawberry preserves over the second layer of cookie dough.
10. Add Top Dough Layer: Remove the first dough layer from the freezer, peel off the parchment paper, and place it over the preserves. Press firmly to secure the layers together.
11. Bake the Bars: Bake the assembled bars in the preheated oven for 25-28 minutes, or until the top is golden brown.
12. Cool and Remove: Allow the bars to cool completely on a wire cooling rack. Use the parchment paper edges to lift the bars out of the pan, then flip them upside down so the baked bottom becomes the top.
13. Prepare the Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
14. Glaze and Decorate: Pour the glaze evenly over the top of the bars and sprinkle generously with rainbow sprinkles.
15. Set and Serve: Let the glaze set at room temperature for 1-2 hours before cutting into 15 bars and serving.

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Notes

• Use metal pans for even baking and better browning.
• Measuring flour correctly (spoon and level method) ensures proper dough texture.
• Room temperature ingredients blend better for a smooth dough.
• Chilling the dough helps with easier handling and prevents spreading.
• The glaze can be adjusted with more or less milk depending on desired consistency.
• Store bars in an airtight container to keep fresh for up to 3 days.

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Nutrition

• Serving Size: 1 bar (1/15th of recipe)
• Calories: 240
• Sugar: 18g
• Sodium: 110mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg