Strawberry Poptart Cookie Bars Recipe

ByLucy
Jump to Recipe· 4.6 from 19 reviews

If you’re anything like me and love the nostalgic flavors of childhood treats with a grown-up twist, then you’ve *got* to try this Strawberry Poptart Cookie Bars Recipe. It takes the fun of flaky poptarts and wraps it up into soft, chewy cookie bars that are downright addictive. Whether you want an easy dessert for a crowd or a snack that doubles as a showstopper at your next gathering, this recipe has your back.

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Why This Recipe Works

  • Perfect Texture Balance: The cookie bars are soft and chewy, mimicking the nostalgic feel of poptarts but with a thicker, more satisfying bite.
  • Layered Flavor: Each bite has buttery dough combined with sweet and tangy strawberry preserves, layered beneath a subtle vanilla glaze.
  • Easy Assembly: No fancy rolling or shaping needed – just press, spread, and bake in one pan which saves time and cleanup.
  • Customizable: You can easily swap fruit preserves or decorate with sprinkles to make it your own signature treat.
Strawberry Poptart Cookie Bars, strawberry cookie bar recipe, no-bake fruit dessert, easy strawberry bar recipe, nostalgic fruit bars - A close-up view of several rectangular toaster pastries arranged in a grid on a white marbled surface. Each pastry has a light golden-brown crust as the bottom layer, topped with a smooth, white icing covering the entire top surface. Scattered evenly over the icing are small, colorful sprinkles in red, pink, orange, yellow, blue, purple, and white, adding bright splashes of color. The pastries are cut into neat rectangles, showing clean edges and a consistent thickness. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of these Strawberry Poptart Cookie Bars Recipe ingredients lies in their simplicity and quality. Each component works in harmony to deliver that soft, sweet flavor that feels homemade and just right. I always recommend using fresh room temperature eggs and quality butter – it makes a big texture and flavor difference!

Strawberry Poptart Cookie Bars, strawberry cookie bar recipe, no-bake fruit dessert, easy strawberry bar recipe, nostalgic fruit bars - Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl of granulated sugar, two whole clean brown eggs, a small white ceramic bowl of pale golden vanilla extract, a neat pile of white all-purpose flour, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of baking soda, a small white ceramic bowl filled with bright red strawberry preserves, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of whole milk, a small white ceramic bowl of vanilla extract, and a scattering of colorful rainbow sprinkles on the white ceramic surface, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted butter: Provides rich flavor and tenderness—room temperature butter is crucial for creaming properly.
  • Granulated sugar: Adds sweetness and helps create that tender crumb in the cookie dough.
  • Eggs: Binds everything together and adds moisture – always use large eggs at room temp for best results.
  • Vanilla extract or vanilla bean paste: Boosts flavor with sweet, aromatic notes.
  • All-purpose flour: The base of our cookie dough – measure carefully using the spoon-level method or a kitchen scale to avoid dense bars.
  • Fine sea salt: Balances sweetness and enhances overall flavor.
  • Baking soda: Helps the dough rise a bit so bars aren’t too dense but stay chewy.
  • Strawberry preserves: The star of the show – spread this between cookie layers for that classic fruity pop tart taste.
  • Powdered sugar (for glaze): Adds sweetness and creates the smooth, glossy finish on top.
  • Whole milk (for glaze): Selects the perfect thickness for pouring that iconic icing layer.
  • Rainbow sprinkles: A fun, nostalgic touch that adds crunch and color.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about the Strawberry Poptart Cookie Bars Recipe is how versatile it is. I’ve had a blast swapping in different preserves for seasonal twists or even swapping out vanilla for almond extract to add a nutty depth. Feel free to make it your own—experimenting makes baking way more fun!

  • Jam Swap: In the fall, I switch strawberry for spiced apple preserves or blackberry jam – still delicious and equally cozy.
  • Gluten-Free Option: Using a 1:1 gluten-free flour blend works well here, just be sure to chill the dough a bit longer if it feels soft.
  • Sprinkles or Not: If you’re not a sprinkles fan, a dusting of powdered sugar or a drizzle of melted white chocolate totally works too!
  • More or Less Sweetness: You can adjust sugar in the glaze or cookie dough slightly based on your preference; I keep it balanced to let the jam shine.

Step-by-Step: How I Make Strawberry Poptart Cookie Bars Recipe

Step 1: Prep Your Pan and Preheat the Oven

Start by lining an 8×8 metal square pan with parchment paper hanging over the edges. This makes it so much easier to lift out the bars once they’re baked. Then, get that oven warmed up to 375°F (190°C).

Step 2: Cream Butter and Sugar Until Cloud-Like

In a stand or hand mixer, beat your room-temp butter and sugar for about 3 minutes. You’re aiming for light, fluffy texture that looks almost pale yellow. Stopping to scrape down the sides of the bowl ensures everything mixes evenly.

Step 3: Add Eggs and Vanilla, Mix Gently

Mix in the eggs and vanilla extract just until combined — overmixing here can make the dough tough. A quick scrape-down here again helps you catch everything.

Step 4: Stir in Dry Ingredients Without Overmixing

Add in the flour, salt, and baking soda, mixing on low until dough just starts to come together. It’ll be soft but not too sticky. Chilling the dough for 20 minutes helps it firm up, which I can’t recommend enough – it makes pressing it into the pan way less messy.

Step 5: Press Half of the Dough Into the Pan

Use clean, slightly damp hands to firmly press half your dough evenly into the bottom of the lined pan. This makes a sturdy base crust. Then carefully lift that dough layer out by the parchment sheets and pop it in the freezer while you work on the next steps.

Step 6: Add Jam, Then Top With Remaining Dough

Replace the parchment lining in the pan. Press the remaining cookie dough evenly on the bottom of the pan. Then spread your strawberry preserves over it in an even layer. Peel off the parchment from your chilled dough bottom and place it jam-side down on top, pressing gently to seal the edges.

Step 7: Bake Until Golden and Delicious

Bake for 25-28 minutes until the top is a lovely golden brown. Watch closely—each oven varies, and even a couple extra minutes can make the texture cakier than chewy.

Step 8: Cool, Flip, and Glaze

Cool completely on a wire rack, then use the parchment overhang to lift the bars out. Flip them upside down so the smooth baked bottom is on top. Whisk together your powdered sugar, milk, and vanilla for the glaze, then pour it evenly over the bars. Sprinkle rainbow sprinkles on immediately for that nostalgic pop!

Step 9: Let the Icing Set, Then Slice and Enjoy

Let the bars sit at room temperature for 1-2 hours until the glaze firms up. Resist the urge to speed this up in the freezer — moisture changes will cause wrinkles. Once set, cut into 15 bars and dive in!

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Tips from My Kitchen

  • Flour Measuring Hack: I can’t stress enough how using the spoon-level method for flour keeps these bars soft and avoids that dry, crumbly texture.
  • Clean Hands Rule: When pressing the dough, wet or clean hands help keep it from sticking to you—trust me, it makes the process way smoother.
  • Pan Choice Matters: I’ve learned that using a metal square pan keeps the bake time perfect; glass or ceramic can alter results.
  • Patience with Glaze: Don’t rush setting the glaze; waiting a couple hours ensures your bars cut cleanly and look bakery-perfect.

How to Serve Strawberry Poptart Cookie Bars Recipe

Strawberry Poptart Cookie Bars, strawberry cookie bar recipe, no-bake fruit dessert, easy strawberry bar recipe, nostalgic fruit bars - The image shows five rectangular cake slices on a white marbled surface, each with three layers: a light yellow cake layer at the bottom, a dark red jam layer in the middle, and a smooth white icing layer on top. The top icing layer is decorated with colorful sprinkles in purple, pink, red, blue, orange, and yellow, scattered unevenly. One of the slices has a bite taken out, revealing the three layers clearly. The cake edges look soft, and the sprinkles add a bright, festive touch. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of those classic rainbow sprinkles on top because they add a cheerful crunch and vibrant pop of color—I love how they instantly turn homemade bars into something festive. Sometimes, I swap sprinkles for chopped freeze-dried strawberries for a punch of real fruit flavor and a little extra texture.

Side Dishes

These bars pair wonderfully with a cold glass of milk or a simple cup of coffee or tea for a sweet afternoon treat. If you’re serving them at brunch, I love pairing them with fresh fruit salad or whipped cream for an indulgent spread.

Creative Ways to Present

For birthdays or parties, I’ve presented these bars on tiered dessert stands, garnished with edible flowers and extra sprinkles sprinkled around for a playful vibe. Wrapping individual bars in parchment tied with twine also makes such cute grab-and-go gifts!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container at room temperature, and they usually last 3-4 days. The cookie bars stay soft and the glaze remains nicely set without getting sticky or soggy.

Freezing

I’ve frozen these bars wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. When you’re ready to enjoy, just let them thaw overnight in the fridge and bring to room temp before serving.

Reheating

If you want them a bit warm, pop a bar in the microwave for 10-15 seconds or briefly warm it in the oven at 300°F for a few minutes. This revives the buttery softness without melting the glaze too much.

FAQs

  1. Can I use other fruit preserves instead of strawberry in this recipe?

    Absolutely! This Strawberry Poptart Cookie Bars Recipe is versatile — feel free to sub strawberry preserves for any fruit jam you love, like raspberry, blueberry, blackberry, or even apricot. Just make sure the preserves are thick to avoid soggy bars.

  2. Why is it important to chill the dough before pressing it?

    Chilling the dough firms it up, making it much easier to handle and press into the pan without it sticking to your hands or the parchment. It also helps the bars bake evenly and develop that beautiful chewy texture.

  3. Can I make these bars gluten-free?

    Yes, you can swap the all-purpose flour for a high-quality gluten-free 1:1 baking flour blend. Keep in mind that gluten-free dough can behave a bit differently, so chilling for longer might help with ease of pressing and maintaining texture.

  4. How do I prevent the glaze from wrinkling?

    Patience is key! Let the glaze set slowly at room temperature instead of rushing it in the freezer, which can cause condensation and wrinkling. Make sure to pour the glaze evenly and don’t touch it until it’s fully firm.

  5. Do I have to use a metal pan for this recipe?

    Using a metal 8×8 square pan with sharp edges is recommended because it conducts heat evenly and helps your bars bake properly in the given time. Glass or ceramic pans may require longer baking and affect texture, leading to cakier bars.

Final Thoughts

This Strawberry Poptart Cookie Bars Recipe holds a special place in my heart because it reminds me of those carefree childhood mornings, but with a grown-up’s appreciation for flaky, buttery treats topped with sweet glaze. I hope you’ll bake these and find the same joy and warmth in every soft, fruity bite. Trust me, once you try them, they’ll be a favorite easy dessert to have in your repertoire for years to come.

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Strawberry Poptart Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 19 reviews
  • Author: Lucy
  • Prep Time: 2 hours
  • Cook Time: 28 minutes
  • Total Time: 2 hours 28 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious Poptart Cookie Bars featuring a buttery sugar cookie base layered with sweet strawberry preserves and topped with a smooth vanilla glaze and colorful rainbow sprinkles. These bars combine the nostalgic flavors of a classic poptart in an easy-to-make cookie bar form, perfect for dessert or a sweet snack.

Ingredients

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 tablespoons all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ⅔ cup strawberry preserves

Glaze

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

Instructions

  1. Prepare Pan and Preheat Oven: Line an 8×8 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 the mixture becomes light and fluffy. Scrape down the bowl sides to incorporate all ingredients.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, ensuring the batter is smooth and homogenous. Scrape down the bowl again to mix properly.
  4. Add Dry Ingredients: Gradually add the flour, fine sea salt, and baking soda into the wet mixture. Mix until the dough starts to come together but do not overmix.
  5. Chill Dough: Refrigerate the dough for 20 minutes to firm it up, making it easier to press into the pan.
  6. Form Bottom Layer: Press half of the chilled cookie dough evenly into the prepared baking pan (approximately 348 grams). Lift this layer out using the parchment paper and transfer it to a baking sheet. Place it in the freezer to chill while you prepare the next layer.
  7. Prepare Second Layer Base: Replace the parchment lining in the pan, ensuring all sides are covered, then press the remaining half of the dough evenly into the pan.
  8. Spread Strawberry Preserves: Evenly spread the strawberry preserves over the dough layer in the pan to create the jam layer.
  9. Add Top Dough Layer: Remove the chilled bottom dough layer from the freezer and peel off the parchment. Place it on top of the strawberry preserves and gently press down to seal all layers together.
  10. Bake: Bake the assembled cookie bars in the preheated oven for 28 minutes or until the top is golden brown and fully set.
  11. Cool and Remove from Pan: Let the bars cool completely on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper edges and flip them upside down so the original bottom is now the top.
  12. Prepare the Glaze: Whisk together the powdered sugar, whole milk (1 ½ to 2 tablespoons), and vanilla extract until smooth and pourable.
  13. Glaze and Decorate: Pour the glaze evenly over the top of the bars and immediately sprinkle with rainbow sprinkles for a colorful finish.
  14. Set and Serve: Allow the glaze to set at room temperature for 2 hours before cutting into 15 bars and serving. This ensures the icing is firm and your bars hold together well.

Notes

  • Use the spoon-level method or a kitchen scale to measure flour accurately for best baking results.
  • Always use a square metal 8×8 baking pan with square edges for even baking and proper texture.
  • Allow the glaze to set fully at room temperature to avoid moisture absorption and wrinkling; avoid refrigerating or freezing.
  • Feel free to replace strawberry preserves with other favorite fruit preserves like grape, blackberry, or blueberry for different flavors.
  • Work with clean hands when pressing the slightly sticky dough into the pan to prevent it from sticking.
  • Step-by-step photos can help guide through the process for easier preparation.

Nutrition

  • Serving Size: 1 bar
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 90 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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