Pop Tart Cookie Bars
These delightful Pop Tart Cookie Bars offer a nostalgic twist on a classic treat, combining the buttery comfort of a sugar cookie with the sweet, fruity burst of strawberry preserves. Easy to make and universally loved, they're perfect for a party, a bake sale, or simply a cozy afternoon indulgence. This dish delivers all the joy of a homemade pastry without the fuss.
Prep Time
30 minutes
Cook Time
25-30 minutes
Total Time
55-60 minutes
Servings
Makes 16 bars
Keywords
Pop Tart Cookie Barsstrawberry preservessugar cookie barsdessert recipeeasy bakingsprinklesnostalgic desserthomemade pop tartstreatbake sale recipecookie bar recipe
Why This Recipe Delivers
- A fun and nostalgic twist on classic Pop Tarts in an easy-to-share bar format.
- Combines the buttery richness of a sugar cookie with sweet fruit preserves.
- Perfect for feeding a crowd, making them ideal for parties and gatherings.
- Relatively simple to prepare, even for beginner bakers.
- Customizable with different preserve flavors and sprinkle choices.
Ingredients
- 113 grams (1/2 cup) unsalted butter, room temperature
- 200 grams (1 cup) granulated sugar
- 2 large eggs, room temperature
- 5 mL (1 teaspoon) vanilla extract or vanilla bean paste
- 325 grams (2 1/2 cups + 2 tablespoons) all-purpose flour
- 2.5 mL (1/2 teaspoon) fine sea salt
- 2.5 mL (1/2 teaspoon) baking soda
- 160 mL (2/3 cup) strawberry preserves
- For the Glaze:
- 120 grams (1 cup) powdered sugar
- 22-30 mL (1 1/2 to 2 tablespoons) whole milk
- 2.5 mL (1/2 teaspoon) vanilla extract
- Rainbow sprinkles, for decorating
Instructions
- Prepare your baking vessel by lining a square metal 20×20 cm (8×8 inch) baking pan with parchment paper, allowing the paper to overhang on all sides. This creates convenient handles for lifting the bars out later. Preheat your oven to 190°C (375°F).
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, cream together the softened unsalted butter and granulated sugar for a full 3 minutes. Beat until the mixture is visibly light in color and fluffy in texture, then scrape down the sides and bottom of the bowl to ensure everything is well combined.
- Add the two large eggs, one at a time, beating well after each addition until fully incorporated. Follow with the vanilla extract or vanilla bean paste, mixing until fragrant and combined.
- In a separate medium bowl, whisk together the all-purpose flour, fine sea salt, and baking soda. Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain to keep the cookie bars tender.
- Divide the cookie dough into two equal portions. Press one portion evenly into the bottom of the prepared 20×20 cm (8×8 inch) baking pan. This will form the base of your cookie bars.
- Spread the strawberry preserves evenly over the pressed cookie dough layer, leaving a small border (about 1 cm or 0.4 inch) around the edges. This prevents the preserves from bubbling over during baking.
- Take the second portion of cookie dough and flatten it between two sheets of parchment paper to roughly the size of your baking pan. Carefully peel off the top sheet of parchment and invert the flattened dough over the strawberry preserves, gently pressing to seal the edges. Alternatively, crumble small pieces of dough over the preserves and gently press them together to form the top layer.
- Bake the bars in the preheated oven for 25-30 minutes, or until the top is lightly golden brown and the edges are set. The exact baking time may vary slightly depending on your oven.
- Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Cooling fully is crucial before glazing to prevent the glaze from melting.
- While the bars are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1 1/2 tablespoons of whole milk, and 1/2 teaspoon of vanilla extract until smooth. If the glaze is too thick, add the remaining 1/2 tablespoon of milk, a few drops at a time, until you reach a smooth, pourable consistency.
- Once the cookie bars are completely cool, lift them out of the pan using the parchment paper overhang. Pour the prepared glaze over the top, spreading it evenly with an offset spatula or the back of a spoon. Immediately scatter rainbow sprinkles over the wet glaze for a festive finish.
- Allow the glaze to set for at least 15-20 minutes, or until firm, before slicing the bars into individual portions using a sharp knife.
Tools You’ll Need
- Stand mixer with paddle attachment (or hand mixer)
- Large mixing bowl
- Medium mixing bowl
- 20×20 cm (8×8 inch) metal baking pan
- Parchment paper
- Measuring cups and spoons (or kitchen scale)
- Spatula and rubber scraper
- Wire cooling rack
- Small bowl for glaze
- Whisk
- Offset spatula (optional, for spreading glaze)
- Sharp knife for slicing
Essential Success Tips
- Ensure butter and eggs are at room temperature for a smooth, emulsified dough that bakes evenly.
- Measure your flour accurately, preferably by weight (grams), or using the "spoon and level" method to avoid dense bars.
- Do not overmix the dough once the flour is added; overmixing develops gluten, leading to tougher cookie bars.
- Allow the bars to cool completely before applying the glaze; otherwise, the glaze will melt and absorb into the bars.
- For clean slices, use a sharp, warm knife (run under hot water and wipe dry) and wipe the blade between cuts.
Professional Cooking Secrets
- For an extra layer of flavor complexity, gently warm your strawberry preserves slightly before spreading. This makes them easier to spread and enhances their fruitiness when baked.
- If you find it challenging to place the top dough layer, try chilling both dough portions for 15-20 minutes before handling. The firmer dough is less sticky and easier to manage, especially when flattening.
- To achieve that perfect "pop tart" visual, consider brushing the top cookie layer with a light egg wash (1 egg yolk + 1 tablespoon milk) before baking for an even more golden, glossy finish.
Notes
- Flour measurement: When measuring flour by volume, spoon the flour into the measuring cup and level it off with a straight edge. Do not scoop directly from the bag, as this can compact the flour and result in too much flour. Weighing the flour (325 grams) is the most accurate method.
- Pan size: An 8×8 inch (20×20 cm) pan yields thicker bars. If using a 9×9 inch (23×23 cm) pan, the bars will be slightly thinner, and the baking time may be reduced by a few minutes.
- Storage: Store the Pop Tart Cookie Bars in an airtight container at room temperature for up to 3-4 days. They can also be frozen for up to 2 months; thaw at room temperature before serving.
- Flavor variations: Experiment with different fruit preserves such as raspberry, blueberry, or apricot for a unique twist.
Frequently Asked Questions
Can I use a different kind of jam or preserves?
Absolutely! While strawberry is classic, feel free to use your favorite fruit preserves like raspberry, blueberry, or even apricot. The key is to use a good quality jam that isn't too runny.
My glaze is too thick/thin. How can I fix it?
If your glaze is too thick, add a few drops of milk at a time, whisking until it reaches the desired consistency. If it's too thin, whisk in a tablespoon of powdered sugar at a time until it thickens up.
Can I make these Pop Tart Cookie Bars ahead of time?
Yes, you can! These bars keep well in an airtight container at room temperature for several days. You can also bake the bars, cool them completely, and freeze them (unglazed) for up to 2 months. Thaw before glazing and serving.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 4g, Fat: 16g, Carbs: 58g (per bar, estimated for 16 servings)
Allergy Information
Contains dairy (butter, milk), eggs, and gluten (all-purpose flour). For a dairy-free version, use plant-based butter and milk alternatives. A gluten-free version would require a suitable gluten-free all-purpose flour blend.
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