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
Scale
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
- 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).
- 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.
- 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.
- 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.
- Chill Dough: Refrigerate the dough for 20 minutes to firm it up, making it easier to press into the pan.
- 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.
- 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.
- Spread Strawberry Preserves: Evenly spread the strawberry preserves over the dough layer in the pan to create the jam layer.
- 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.
- Bake: Bake the assembled cookie bars in the preheated oven for 28 minutes or until the top is golden brown and fully set.
- 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.
- Prepare the Glaze: Whisk together the powdered sugar, whole milk (1 ½ to 2 tablespoons), and vanilla extract until smooth and pourable.
- Glaze and Decorate: Pour the glaze evenly over the top of the bars and immediately sprinkle with rainbow sprinkles for a colorful finish.
- 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
