If you’re craving a playful, nostalgic treat with a grown-up twist, this Poptart Cookie Bars Recipe is exactly what you need in your baking repertoire. Imagine the tender buttery richness of a sugar cookie paired with a luscious strawberry jam center and finished with a dreamy sweet glaze topped with rainbow sprinkles—pure joy in every bite!
Why You’ll Love This Recipe
- Homemade Nostalgia: Captures the essence of classic poptarts but with an irresistibly chewy cookie bar twist.
- Perfect Balance of Flavors: Sweet jam, rich butter cookie, and a delicate vanilla glaze create a harmonious flavor profile.
- Fun and Festive: The rainbow sprinkles on top add a cheerful pop that makes every bite a celebration.
- Simple Yet Impressive: Ready to bake in under 30 minutes with pantry staples, perfect for bakers of all levels.
Ingredients You’ll Need
This Poptart Cookie Bars Recipe uses simple, classic ingredients that combine to create decadent layers of flavor and texture. Each ingredient plays a crucial role: tender butter builds the cookie base, strawberry preserves add that signature fruity burst, and the glaze ties everything together with creamy sweetness.
- Unsalted butter: Provides richness and moisture, and room temperature ensures smooth mixing.
- Granulated sugar: Adds sweetness and contributes to the light texture of the cookie layers.
- Large eggs: Bind everything together and create structure in the cookie dough.
- Vanilla extract or vanilla bean paste: Offers warm, aromatic depth for enhanced flavor complexity.
- All-purpose flour: Gives the dough structure; measuring carefully is key for the perfect texture.
- Fine sea salt: Balances sweetness and enhances all the flavors.
- Baking soda: Helps the dough rise slightly and keeps the bars soft yet tender.
- Strawberry preserves: Essential for that jammy pop reminiscent of classic poptarts.
- Powdered sugar, whole milk, and vanilla extract for the glaze: Creates a smooth, sweet topping that hardens with a lovely sheen.
- Rainbow sprinkles: For the playful finish – plus they add a fun texture.
Variations
There’s so much room to play with this Poptart Cookie Bars Recipe—you can tweak it to match your taste preferences or dietary needs with ease. Whether you want to experiment with fillings or add a nutty crunch, these variations make it a versatile family favorite.
- Different jam flavors: Swap out strawberry preserves for raspberry, apricot, or blueberry for a new fruity dimension.
- Nutty enhancement: Add chopped toasted almonds or pecans to the dough for extra texture and flavor.
- Gluten-free option: Substitute the all-purpose flour with a high-quality gluten-free blend to keep these bars delightful for sensitive eaters.
- Dairy-free glaze: Use coconut milk instead of whole milk to create a luscious vegan-friendly icing.
How to Make Poptart Cookie Bars Recipe
Step 1: Prep Your Pan and Oven
Start by lining an 8×8-inch metal baking pan with parchment paper, allowing the paper to hang over the edges. This makes it super easy to lift the bars out later. Preheat your oven to 375°F (190°C) and get ready to mix some magic!
Step 2: Cream Butter and Sugar
In a stand mixer or with a hand mixer, beat the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes. This step is essential for that perfect tender crumb you want in these bars.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, then add vanilla extract or vanilla bean paste until everything is just combined. Scrape down the bowl to get every bit of goodness evenly incorporated.
Step 4: Incorporate Dry Ingredients
Combine the flour, salt, and baking soda in a separate bowl, then gradually mix into the wet ingredients until the dough starts forming. It will be soft but not sticky—a perfect texture for pressing into the pan.
Step 5: Chill the Dough
Pop your dough into the fridge for 20 minutes to firm up. This chilling step makes it much easier to press into your baking pan without it sticking to your fingers or getting too soft.
Step 6: Build Your Bars
Press half of the chilled dough into your prepared pan in an even layer. To bake this first layer separately, lift it out using the parchment overhang and place it on a baking sheet—then put it in the freezer for a bit. Replace the parchment in the pan, press the remaining dough evenly on top, then spread your strawberry preserves carefully over this second dough layer. Lastly, place the first baked layer (from the freezer) on top of the jam, peeling off parchment and pressing it firmly to seal the layers.
Step 7: Bake to Golden Perfection
Bake everything at 375°F (190°C) for 25 to 28 minutes or until the top is beautifully golden brown. The aroma will start to fill your kitchen with that cozy, irresistible scent of fresh-baked cookies!
Step 8: Cool and Glaze
Allow the bars to cool completely on a wire rack. Once cooled, lift them out of the pan using the parchment paper and flip them upside down so the bottom becomes the top. Whisk together powdered sugar, milk, and vanilla extract until smooth, then pour this luscious glaze over the bars and sprinkle on rainbow sprinkles for a festive finish. Let the glaze set for 1-2 hours at room temperature before slicing into 15 delicious bars.
Pro Tips for Making Poptart Cookie Bars Recipe
- Measure Flour Correctly: Spoon flour into your measuring cup and level off instead of scooping directly to prevent dense bars.
- Keep Dough Chilled: Don’t skip chilling the dough—it helps keep layers distinct and easier to work with.
- Even Spreading of Jam: Use the back of a spoon for a thin, even layer to avoid soggy bars.
- Cool Completely Before Glazing: Warm bars will melt the glaze and cause it to run, so patience pays off here.
How to Serve Poptart Cookie Bars Recipe
Garnishes
Sprinkle with extra rainbow sprinkles just before serving for a burst of color. You can also add a light dusting of powdered sugar for a sweet snowy effect that jazzes up their presentation even more.
Side Dishes
Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to turn these bars into an indulgent dessert. A cup of hot coffee or cold milk also pairs wonderfully for an afternoon treat or after-dinner sweet.
Creative Ways to Present
Cut the bars into fun shapes using cookie cutters for festive occasions or stack them like mini cake slices on a dessert platter. Adding a drizzle of melted chocolate or a dusting of edible glitter amps up the wow factor for celebrations.
Make Ahead and Storage
Storing Leftovers
Keep the bars in an airtight container at room temperature, and they’ll stay fresh and chewy for up to 3 days. If your kitchen is warm, refrigeration is fine—just let them come to room temperature before enjoying.
Freezing
Wrap bars individually or in stacks separated by parchment paper, then freeze in a sealed container or zip-top bag. They freeze beautifully for up to 2 months without losing their delightful texture.
Reheating
Warm frozen bars gently in the microwave for 20-30 seconds or in a 300°F oven for about 10 minutes to enjoy them soft and fresh-tasting again. Avoid overheating to keep the glaze from melting completely.
FAQs
-
Can I use other jam flavors in this Poptart Cookie Bars Recipe?
Absolutely! While strawberry is classic, this recipe is very forgiving and delicious with raspberry, blueberry, apricot, or even mixed berry jams—feel free to use your favorite.
-
How do I prevent the cookie bars from becoming soggy?
Pressing the cookie layers firmly and chilling the dough helps maintain structure. Also, spread a thin, even layer of jam to avoid excess moisture that can make the bars soggy.
-
Can these bars be made gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking blend that can be substituted one-to-one. Make sure the blend contains xanthan gum or add it separately for the best texture.
-
What is the best way to store these bars after glazing?
Once glazed and set, keep the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze as needed, letting them come back to room temperature before serving.
Final Thoughts
This Poptart Cookie Bars Recipe is a sweet slice of happiness that’s sure to brighten your day and your dessert table. The layers of buttery cookie and luscious jam, topped with a glossy glaze and festive sprinkles, make for a treat that’s as fun to make as it is to eat. I can’t wait for you to try it and share these joyful bars with your loved ones!
PrintPoptart Cookie Bars Recipe
Delight in these nostalgic Poptart Cookie Bars featuring layers of buttery sugar cookie dough sandwiching sweet strawberry preserves, topped with a smooth vanilla glaze and festive rainbow sprinkles. Perfectly soft, chewy, and bursting with flavors, these bars offer a homemade twist on a classic treat that’s easy to prepare and share.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Sugar Cookie Dough
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 1/2 cups + 2 tbsp all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2/3 cup strawberry preserves
Glaze
- 1 cup powdered sugar
- 1 1/2 – 2 tbsp whole milk
- 1/2 teaspoon vanilla extract
- Rainbow sprinkles for decorating
Instructions
- Prepare Baking Pan and Preheat Oven: Line an 8×8 inch square metal baking pan with parchment paper, leaving an overhang on all sides for easy removal. Preheat your oven to 375°F (190°C) to ensure even baking.
- Cream Butter and Sugar: In a stand mixer, beat the unsalted butter and granulated sugar together for about 3 minutes until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract just until combined, taking care not to overmix. Again, scrape the bowl to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, sea salt, and baking soda, mixing until the dough begins to come together. Be careful not to overwork the dough to maintain tenderness.
- Chill the Dough: Refrigerate the dough for 20 minutes to firm it up, making it easier to handle and spread in the pan.
- First Layer of Dough: Press half of the chilled cookie dough evenly into the prepared baking pan and smooth out with your hands or a spatula.
- Freeze First Layer: Carefully lift the parchment paper with the dough layer and transfer it to a baking sheet. Place it in the freezer to firm while you prepare the next layers.
- Second Layer of Dough in Pan: Replace the parchment liners in the baking pan and press the remaining half of the dough evenly into the pan.
- Add Strawberry Filling: Spread 2/3 cup of strawberry preserves evenly over the second layer of cookie dough in the pan.
- Add Top Dough Layer: Remove the frozen first dough layer from the freezer, peel off the parchment, and gently place it over the preserves. Press firmly to seal the layers together.
- Bake: Bake the assembled cookie bars in the preheated oven for 25-28 minutes or until the top is golden brown and cooked through.
- Cool Completely: Allow the cookie bars to cool fully on a wire rack to room temperature before glazing.
- Remove from Pan: Using the parchment overhang, lift the cookie bars out of the pan and flip them upside down so that the bottom layer is now on top.
- Prepare Glaze: Whisk together the powdered sugar, whole milk, and vanilla extract until smooth and pourable.
- Glaze the Bars: Pour the vanilla glaze evenly over the top of the cookie bars and immediately sprinkle with rainbow sprinkles for decoration.
- Set the Glaze: Let the cookie bars sit at room temperature for 1-2 hours to allow the icing to set before slicing into 15 bars and serving.
Notes
- For best results, measure flour by spooning it into the measuring cup and leveling it off with a knife to avoid dense dough.
- Line the baking pan with parchment paper strips hanging over the sides to easily lift the cookie bars out after baking.
- Chilling and freezing steps help maintain the distinct layers and prevent spreading during baking.
- Use whole milk in the glaze for richness; adjustments can be made for desired glaze thickness.
- Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
