Description
These Pop Tart Cookie Bars combine the nostalgic flavors of classic pop tarts with the ease of cookie bar baking. Featuring a buttery sugar cookie base, a generous layer of strawberry preserves, and a sweet vanilla glaze topped with colorful rainbow sprinkles, these bars are perfect for a fun, homemade treat that’s both portable and delicious.
Ingredients
For the Sugar 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 tbsp all-purpose flour (approximately 296 g)
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2/3 cup strawberry preserves
For the Glaze
- 1 cup powdered sugar (approximately 100 g)
- 1 ½ to 2 tablespoons whole milk
- ½ 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 so the paper hangs over all sides. Preheat the oven to 375°F (190°C).
- Cream Butter and Sugar: In a stand mixer bowl, cream the unsalted butter and granulated sugar together for about 3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract or vanilla bean paste until just combined. Scrape down the bowl again to incorporate all ingredients.
- Add Dry Ingredients: Stir in all-purpose flour, fine sea salt, and baking soda until the dough just begins to come together.
- Chill Dough: Refrigerate the dough for 20 minutes to firm it up, which will make it easier to spread in the pan.
- Press First Dough Layer: Press half of the chilled cookie dough evenly into the prepared pan (approximately 348 g). Carefully lift the parchment lining with the dough and transfer this layer onto a baking sheet. Place in the freezer to chill while working on the next layers.
- Press Second Dough Layer in Pan: Replace the parchment strips in the pan to keep the sides covered. Press the remaining half of the cookie dough evenly into the pan.
- Add Strawberry Preserves: Spread the strawberry preserves evenly over the second dough layer in the pan.
- Add Top Dough Layer: Remove the chilled first dough layer from the freezer, peel off the parchment, and place it on top of the preserves. Press gently to secure the layers together.
- Bake: Bake the cookie bars for 25 to 28 minutes or until the top is golden brown.
- Cool and Flip: Allow the bars to cool completely on a wire rack. Then pull the parchment paper over the edges to lift the bars out of the pan and flip them upside down so the bottom layer becomes the top.
- Prepare Glaze: Whisk powdered sugar, whole milk, and vanilla extract together until smooth.
- Glaze and Decorate: Pour the glaze over the bars and sprinkle with rainbow sprinkles.
- Set Glaze: Let the bars sit at room temperature for 1 to 2 hours until the icing is fully set.
- Serve: Cut the bars into 15 pieces and enjoy.
Notes
- Measure flour properly using the spoon-level method or a kitchen scale to avoid using too much flour.
- Use a square metal 8×8 inch baking pan with square edges for best results; glass or ceramic pans may alter the baking time and texture.
- Allow the glaze to set fully before cutting to prevent wrinkling or moisture absorption; avoid refrigerating or freezing the glaze.
- You can substitute strawberry preserves with other flavors like grape, blackberry, or blueberry to customize the filling.
- Work with clean hands when pressing sticky dough into the pan to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
