Description
These Poptart Cookie Bars combine the nostalgic flavor of classic poptarts with the rich chewiness of cookie bars. Layers of buttery cookie dough sandwich a sweet strawberry preserves filling, topped with a smooth vanilla glaze and colorful rainbow sprinkles. Perfectly golden and irresistibly indulgent, these bars make a delightful treat for any occasion.
Ingredients
Scale
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
Filling
- 2/3 cup strawberry preserves
Glaze and Decoration
- 1 cup powdered sugar
- 1 ½ – 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles for decorating
Instructions
- Prepare Pan and Preheat Oven: Line an 8×8 inch square metal baking pan with parchment paper, leaving overhangs on all sides. Preheat the oven to 375°F (190°C) to ensure it’s ready when the bars are assembled.
- Cream Butter and Sugar: In a stand mixer bowl, beat the 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 mix evenly.
- Mix in Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar. Mix until just combined, then scrape down the bowl to unify the dough.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, fine sea salt, and baking soda. Stir until the dough comes together into a cohesive mass without overmixing.
- Chill the Dough: Refrigerate the dough for 20 minutes to firm it up, making it easier to handle and press into the baking pan.
- Press First Layer of Dough: Divide the chilled dough in half (approx. 348 grams). Press one half evenly into the prepared baking pan.
- Freeze First Layer: Lift the parchment paper with the dough layer onto a baking sheet and place it in the freezer. This helps the layer firm up for easy handling in the next step.
- Prepare Second Layer in Pan: Replace parchment in the pan, ensuring full coverage. Press the remaining dough evenly into the bottom of the pan.
- Add Strawberry Preserves: Spread the strawberry preserves uniformly over the dough layer in the pan to create the filling.
- Top with Frozen Dough Layer: Remove the frozen dough layer from the freezer by peeling off the parchment. Place it gently on top of the preserves layer and press down firmly to seal the two layers together.
- Bake: Bake the assembled cookie bars in the preheated oven for 25-28 minutes, or until the top is golden brown and firm to the touch.
- Cool: Remove from oven and transfer to a wire rack to cool completely, ensuring they hold their shape when sliced.
- Unmold and Invert: Using the parchment paper overhang, lift the bars out of the pan. Flip them upside down so the bottom layer becomes the top for glazing.
- Prepare Glaze: In a bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable, adjusting milk as needed for consistency.
- Glaze and Decorate: Pour the glaze evenly over the inverted bars and immediately sprinkle rainbow sprinkles on top for a colorful finish.
- Set and Serve: Let the bars sit at room temperature for 1-2 hours to allow the glaze to set completely. Cut into 15 bars and serve.
Notes
- For best texture, measure flour by spooning into the measuring cup and leveling off with a knife to avoid packing.
- Using room temperature ingredients helps the dough come together smoothly.
- Freezing the first dough layer prevents the layers from mixing and maintains distinct texture.
- You can substitute strawberry preserves with any fruit jam of your choice.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
