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Pop Tart Cookie Bars Recipe

Pop Tart Cookie Bars Recipe
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★★★★★

5.2 from 21 reviews

These Pop Tart Cookie Bars combine the nostalgic flavors of a pop tart with the chewy, buttery goodness of a sugar cookie bar. Featuring a homemade sugar cookie dough layered with sweet strawberry preserves and topped with a classic vanilla glaze and rainbow sprinkles, these bars are a fun and delicious treat perfect for any occasion.

Ingredients

Scale

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 (approx. 296 g)
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ⅔ cup strawberry preserves (approx. 200 g)

For the Glaze

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

Instructions

  1. Prepare Pan and Preheat Oven: Line a square metal 8×8-inch baking pan with parchment paper, leaving an overhang on all sides. Preheat the oven to 375°F (190°C).
  2. Cream Butter and Sugar: In a stand mixer bowl, cream ½ cup unsalted butter and 1 cup granulated sugar together for about 3 minutes until light and fluffy. Scrape down the bowl sides.
  3. Add Eggs and Vanilla: Mix in 2 large eggs and 1 teaspoon vanilla extract until just combined. Scrape down the bowl again.
  4. Mix Dry Ingredients: Add 2 ½ cups + 2 tbsp all-purpose flour, ½ teaspoon sea salt, and ½ teaspoon baking soda to the wet mixture. Mix until the dough just starts to come together.
  5. Chill Dough: Place the dough in the refrigerator for 20 minutes to firm up, which helps with spreading later.
  6. Press First Layer: Press half of the chilled dough evenly into the prepared pan (about 348 g). Use clean hands to help manage the slightly sticky dough.
  7. Freeze First Layer: Carefully lift the layer out using the parchment overhang and transfer it to a baking sheet. Place it in the freezer temporarily.
  8. Replace Parchment and Press Second Layer: Put the parchment paper strips back into the pan so all sides are covered. Press the remaining dough evenly into the bottom of the pan.
  9. Add Strawberry Preserves: Spread ⅔ cup strawberry preserves evenly over the pressed dough layer in the pan.
  10. Top with Frozen Layer: Remove parchment from the frozen first layer and place it on top of the preserves. Press firmly to seal the layers together.
  11. Bake: Bake in the preheated oven for 25-28 minutes or until the top is golden brown.
  12. Cool and Flip: Cool completely on a wire rack. Then remove from the pan by pulling on the parchment sides and flip upside down so the previously bottom layer is now on top.
  13. Prepare Glaze: Whisk together 1 cup powdered sugar, 1 ½ to 2 tablespoons whole milk, and ½ teaspoon vanilla extract until smooth.
  14. Glaze and Decorate: Pour the glaze over the bars and sprinkle rainbow sprinkles generously on top.
  15. Set and Serve: Let the bars sit at room temperature for 1-2 hours until the glaze is fully set. Cut into 15 bars and enjoy!

Notes

  • Step-by-step process photos are provided in the article.
  • Measure flour properly using the spoon-level method or a kitchen scale for best results; do not scoop directly with the cup.
  • Use a square metal 8×8-inch baking pan with square edges to ensure even baking and proper texture. Avoid glass or ceramic pans or rounded pans.
  • Allow the glaze to set fully before cutting to avoid wrinkling; avoid refrigerating or freezing the glaze during setting.
  • Feel free to swap strawberry preserves for other flavors such as grape, blackberry, or blueberry according to your preference.
  • Work with clean hands when pressing the dough to prevent it from sticking.

Nutrition

Keywords: Pop Tart Cookie Bars, sugar cookie bars, strawberry preserves bars, dessert bars, pop tart inspired dessert, homemade cookie bars

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