Pop Tart Cookie Bars
Indulge in a nostalgic treat with these irresistible Pop Tart Cookie Bars. Featuring a soft, buttery sugar cookie base and a vibrant strawberry preserve filling, these bars are topped with a sweet vanilla glaze and a shower of rainbow sprinkles. It's the perfect dessert for parties, potlucks, or a delightful weekend baking project.
Prep Time
30 minutes (plus 20 minutes chilling time)
Cook Time
25-28 minutes
Total Time
2 hours 15 minutes (including cooling and setting time)
Servings
Makes 15 bars
Keywords
pop tart cookie barsstrawberry barsdessert barssugar cookie recipeeasy bakingsprinkles dessertsweet treatshomemade pop tartsnostalgic dessertparty food
Why This Recipe Delivers
- A delightful twist on a classic childhood favorite, combining the best of pop tarts and cookie bars.
- The perfect balance of a tender sugar cookie, sweet strawberry filling, and smooth vanilla glaze.
- Visually stunning with vibrant sprinkles, making them ideal for celebrations and gatherings.
- Relatively simple to make, even for novice bakers, with impressive results.
- Customizable with different jam flavors for endless variations.
Ingredients
- For the Sugar Cookie Dough:
- 113 grams (½ cup) unsalted butter, softened to room temperature
- 200 grams (1 cup) granulated sugar
- 2 large eggs (approximately 106 grams), room temperature
- 5 milliliters (1 teaspoon) vanilla extract or vanilla bean paste
- 296 grams (2 ½ cups + 2 tablespoons) all-purpose flour
- 2.5 grams (½ teaspoon) fine sea salt
- 2.5 grams (½ teaspoon) baking soda
- For the Filling:
- 200 grams (2/3 cup) strawberry preserves
- For the Glaze:
- 100 grams (1 cup) powdered sugar
- 22-30 milliliters (1 ½-2 tablespoons) whole milk
- 2.5 milliliters (½ teaspoon) vanilla extract
- Rainbow sprinkles, for decorating
Instructions
- Prepare your baking pan and preheat the oven. Line a square metal 20×20 centimeter (8×8 inch) baking pan with parchment paper, ensuring the paper hangs over all sides to create a sling for easy removal. Preheat your oven to 190°C (375°F).
- In a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar together for approximately 3 minutes on medium speed until the mixture is light, fluffy, and pale in color. Be sure to scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
- Add the large eggs one at a time, mixing well after each addition until just combined. Incorporate the vanilla extract or vanilla bean paste, mixing until fully integrated. Scrape down the bowl once more.
- Gradually incorporate the all-purpose flour, fine sea salt, and baking soda into the wet ingredients. Mix on low speed until the dough just starts to come together and forms a cohesive mass. Avoid overmixing, as this can lead to tough cookies.
- Lightly cover the cookie dough and chill it in the refrigerator for 20 minutes. This chilling step is crucial as it firms up the dough, making it much easier to handle and spread evenly in the pan.
- Divide the chilled cookie dough in half. Press one portion (approximately 348 grams) evenly into the prepared baking pan, creating a smooth, flat layer that reaches all edges.
- Carefully lift the pressed dough layer out of the pan using the parchment paper overhang, transferring it to a baking sheet. Place this baking sheet with the dough layer into the freezer while you prepare the next layer. This helps it firm up quickly for easy handling later.
- Ensure the parchment paper is properly reset in the baking pan, covering all sides. Evenly press the remaining half of the cookie dough into the bottom of the pan to form a second, uniform layer.
- Gently spread the strawberry preserves evenly over the second layer of cookie dough in the pan. Ensure it covers the entire surface without going too close to the edges, as it can bubble over during baking.
- Retrieve the frozen cookie dough layer from the freezer. Carefully peel off the parchment paper from its bottom and place this layer precisely over the strawberry preserves, gently pressing down to secure it on top and ensure good contact between the layers.
- Transfer the baking pan to the preheated oven and bake for 25-28 minutes, or until the top layer of the cookie bars is beautifully golden brown and set. The baking time may vary slightly depending on your oven.
- Once baked, remove the pan from the oven and allow the bars to cool completely in the pan on a wire cooling rack. Cooling completely is essential before glazing and cutting to prevent crumbling.
- Thirteenth Step: Once thoroughly cooled, use the parchment paper overhang to carefully lift the entire slab of cookie bars out of the pan. Gently flip the bars upside down onto a clean cutting board or another wire rack so that the smooth, flat bottom becomes the new top surface. This creates the signature 'Pop Tart' look.
- Fourteenth Step: While the bars cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, whole milk, and vanilla extract until a smooth, pourable, and slightly thick consistency is achieved. Adjust the milk quantity incrementally for desired thickness.
- Fifteenth Step: Once the bars are completely cool and flipped, pour the prepared glaze over the smooth bottom (now top) surface, spreading it evenly with an offset spatula or the back of a spoon. Immediately sprinkle with rainbow sprinkles for that classic festive touch.
- Sixteenth Step: Allow the glazed bars to rest at room temperature for 1-2 hours, or until the icing is completely set and firm to the touch. Once set, cut the large slab into 15 individual bars using a sharp knife, and then serve.
Tools You’ll Need
- 20×20 cm (8×8 inch) square metal baking pan
- Parchment paper
- Stand mixer with paddle attachment (or large mixing bowl and electric hand mixer)
- Measuring cups and spoons (or kitchen scale)
- Rubber spatula
- Wire cooling rack
- Baking sheet
- Whisk
- Sharp knife
Essential Success Tips
- Measure flour accurately: Use the spoon-and-level method for flour (spoon flour into measuring cup, then level with a straight edge) or, ideally, use a kitchen scale for precise measurements to avoid dry or crumbly dough.
- Don't skip the chilling step: Chilling the dough makes it much firmer and easier to press into the pan without sticking or tearing, ensuring a neater base and top layer.
- Cool completely before glazing: Ensure the cookie bars are entirely cool before applying the glaze. Warm bars will cause the glaze to melt and run off, creating a messy finish.
- Flip the bars for a smooth top: Flipping the baked bars upside down after cooling creates a perfectly flat and smooth surface for the glaze, mimicking the factory-smoothness of a real Pop Tart.
- Adjust glaze consistency: If your glaze is too thick, add a few more drops of milk. If it's too thin, sift in a bit more powdered sugar until it reaches a spreadable but not watery consistency.
Professional Cooking Secrets
- Elevate your preserves: For an extra burst of fresh flavor, gently warm your strawberry preserves slightly before spreading. This makes them easier to spread smoothly and enhances their aromatic qualities, especially if using a higher-quality preserve with whole fruit pieces.
- Vanilla bean paste magic: Substituting vanilla bean paste for extract in both the cookie dough and the glaze will add visible specks of vanilla bean and a more profound, nuanced vanilla flavor that truly elevates the overall taste.
- The perfect sprinkle adhesion: To ensure your sprinkles adhere beautifully and evenly, apply them immediately after pouring the glaze. The glaze will still be wet enough to grip the sprinkles firmly as it sets, preventing them from scattering.
Notes
- For measuring flour: We recommend using a kitchen scale for the most accurate measurement (296g) to ensure the perfect dough consistency. If using cups, spoon the flour into the measuring cup and level it off with a straight edge rather than scooping directly from the bag.
- Storage: Store the Pop Tart Cookie Bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months; thaw at room temperature before serving.
- Variations: Feel free to experiment with different jam or preserve flavors, such as raspberry, blueberry, or apricot. You could also tint the glaze with food coloring for a fun visual effect.
Frequently Asked Questions
Can I use other types of jam or preserves for these bars?
Absolutely! While strawberry is classic, feel free to experiment with your favorite fruit preserves such as raspberry, blueberry, apricot, or even a mixed berry blend. Just ensure they are not too watery.
My dough is too sticky to handle, what should I do?
If your dough feels too sticky even after the initial 20-minute chill, place it back in the refrigerator for another 10-15 minutes. Ensure your butter wasn't too soft to begin with, as this can affect dough consistency. A light dusting of flour on your hands can also help when pressing it into the pan.
How do I know when the bars are fully baked?
The bars are done when the top layer of cookie dough appears golden brown and feels firm to the touch in the center. A slight crack on the surface is normal. Avoid overbaking to keep the bars soft and chewy rather than dry.
Nutrition Facts (Per Serving)
Per bar (approximate): Calories: 320, Protein: 4g, Fat: 15g, Carbs: 45g, Sugars: 30g. (Note: Nutritional values are estimates and can vary based on specific ingredient brands and preparation methods.)
Allergy Information
Contains wheat, dairy (butter, milk), and eggs. For a dairy-free version, use a plant-based butter alternative and plant-based milk. For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free all-purpose flour blend suitable for baking.
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