Print

Pop Tart Cookie Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

These Pop Tart Cookie Bars combine the nostalgic flavors of a classic pop tart with the delightful chewiness of sugar cookie dough. Layered with sweet strawberry preserves and topped with a smooth vanilla glaze and colorful rainbow sprinkles, these bars offer a fun and delicious treat perfect for dessert or an indulgent snack. Baked in a square pan for even cooking and an easy slice into 15 bars, they replicate the beloved pop tart taste with a homemade cookie twist.

Ingredients

For the Sugar Cookie Dough

  • ½ cup (113 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs (106 g), room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 ½ cups + 2 tbsp (296 g) all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ⅔ cup (200 g) strawberry preserves

For the Glaze

  • 1 cup (100 g) powdered sugar
  • 1 ½ – 2 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • Rainbow sprinkles, for decorating

Instructions

  1. Prepare the baking pan and preheat oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing the paper to overhang all sides for easy removal. Preheat your oven to 375°F (190°C).
  2. Cream butter and sugar: In a stand mixing bowl, beat the unsalted butter and granulated sugar together for 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  3. Add eggs and vanilla: Mix in the eggs and vanilla extract until just combined. Be careful not to overmix. Scrape down the bowl again.
  4. Incorporate dry ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the wet ingredients. Mix until the dough just begins to come together.
  5. Chill the dough: Place the dough in the refrigerator for 20 minutes to firm up; this makes it easier to spread into the pan later.
  6. Create the first cookie layer: Press half of the chilled cookie dough evenly into the prepared pan. Carefully lift this layer out by one edge of the parchment paper and place it onto a baking sheet. Freeze this layer while working on the rest.
  7. Prepare the second cookie base: Replace parchment strips in the pan so all sides remain covered. Press the remaining half of the cookie dough evenly into the pan.
  8. Add the preserves: Spread the strawberry preserves evenly over the cookie dough layer in the pan.
  9. Assemble the bars: Remove the frozen first cookie layer from the freezer, peel off the parchment paper, and place this layer on top of the preserves. Press firmly to secure it flat.
  10. Bake: Bake the assembled cookie bars in the preheated oven for 25-28 minutes or until the top is golden brown.
  11. Cool and flip: Allow the bars to cool completely on a wire rack. Then, using the parchment paper overhangs, remove the bars from the pan and flip them upside down so the bottom layer becomes the top.
  12. Prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
  13. Decorate: Pour the glaze evenly over the top of the bars and decorate with rainbow sprinkles.
  14. Set the glaze and serve: Let the bars rest at room temperature for 1-2 hours until the glaze sets properly. Once set, cut into 15 bars and enjoy!

Notes

  • Step-by-step photos are included in the original recipe source for visual guidance.
  • Measure flour accurately using the spoon-level method or a kitchen scale to avoid overly dense dough.
  • Use a square metal 8×8 inch pan with sharp edges for even baking and proper texture; glass or ceramic pans will change the baking time and texture.
  • Allow the glaze to set at room temperature; avoid refrigeration or freezing as moisture can cause the glaze to wrinkle.
  • Feel free to substitute the strawberry preserves with other flavors like grape, blackberry, or blueberry according to your preference.
  • Working with clean hands is recommended as the dough can be sticky, helping to avoid unnecessary sticking while pressing into the pan.

Find it online: https://flavorspath.com/pop-tart-cookie-bars-recipe/