Poptart Cookie Bars Recipe

If you’re looking to relive your childhood treat-in-a-toaster days but with a homemade, bakery-worthy twist, you absolutely need to try these Poptart Cookie Bars! They layer buttery cookie dough with tangy strawberry preserves, a glossy vanilla glaze, and colorful sprinkles for a dessert that is pure nostalgia and fun in every bite. Whether you’re sharing with friends, packing them in lunches, or just cozying up with a late-night snack, these bars will quickly become a go-to indulgence. The best part? Every step is simple enough for bakers of any level, and the finished result is nothing short of magical.

Ingredients You’ll Need

The magic of Poptart Cookie Bars comes from a handful of straightforward ingredients, each bringing something special to the party. Here’s what you’ll need—plus how each one brings texture, flavor, or a pop of color to your final bars.

• Unsalted Butter: Room temperature butter ensures your cookie layers bake up soft and rich—so try not to rush this step.
• Granulated Sugar: This helps sweeten the bars and gives them their perfect crumb.
• Large Eggs: Always use room temperature eggs for the smoothest dough and the best texture.
• Vanilla Extract (or Vanilla Bean Paste): For that bakery-fresh, fragrant flavor we all adore.
• All-Purpose Flour: The heart of the dough—be sure to measure it carefully for the perfect density.
• Fine Sea Salt: Just a touch to balance all the sweetness and highlight the flavors.
• Baking Soda: The key to just the right amount of lift and tenderness in the cookie layers.
• Strawberry Preserves: Choose your favorite kind for a vibrant, jammy middle (homemade or store-bought both work wonders).
• Powdered Sugar: This is what makes the silky, sweet glaze that’s so iconic for Poptart Cookie Bars.
• Whole Milk: Essential for a luscious icing that drapes perfectly over the bars.
• Rainbow Sprinkles: No true pop-tart vibe is complete without these cheerful, crunchy bits on top.

How to Make Poptart Cookie Bars

Step 1: Prep Your Pan and Oven

Line an 8×8-inch metal baking pan with parchment paper, leaving enough overhang on all sides to lift the bars out later. This little trick saves you from endless prying! Preheat your oven to 375 F (190 C) so it’s hot and ready for when your dough is assembled.

Step 2: Cream the Butter and Sugar

Add your room temperature butter and granulated sugar to a stand mixing bowl. Cream them together for about 3 minutes, until the mixture turns light and fluffy and looks slightly whipped. Don’t forget to scrape down the bowl so every bit gets incorporated evenly—this step gives you that pillow-soft texture in the end.

Step 3: Incorporate the Eggs and Vanilla

Mix in the eggs and vanilla extract (or paste) until just combined. Again, scrape the sides and bottom to make sure the liquid is fully blended in with all the airy butter and sugar. This makes your dough plush and flavorful.

Step 4: Combine the Dry Ingredients

Add in the flour, fine sea salt, and baking soda. Mix just until your dough starts coming together, being careful not to overmix. The dough should be thick and slightly sticky—that’s exactly what you want!

Step 5: Chill the Dough

Pop the entire bowl of dough in the fridge for 20 minutes. This cool-down makes the dough easier to handle and ensures your bars have neat, clean layers instead of sprawling out in the oven.

Step 6: Shape the First Cookie Layer

Press half of your chilled cookie dough into your prepared pan, smoothing it with your hands or an offset spatula into an even layer. If you want to be precise (kudos!), use a kitchen scale—about 348 grams per layer.

Step 7: Freeze the Base

Carefully lift this first layer out of the pan by grabbing the parchment paper edges and slide the unbaked slab onto a baking sheet. Place it in the freezer to firm up—this surprise step is what makes the top and bottom cookie layers stay distinct with all that gooey jam in between.

Step 8: Prepare the Bottom Layer

Replace the parchment in your pan so all sides are once again covered. Press the remaining dough evenly across the bottom—this will be your sturdy, jam-cradling base.

Step 9: Layer on the Preserves

Take your favorite strawberry preserves and spread them from edge to edge, about two-thirds of a cup. Try not to go too thick, or the filling might bubble out. Go for a nice, even layer that will bake up glossy and bright.

Step 10: Add the Top Layer

Fetch the frozen dough layer from the freezer and gently set it on top of the jam, parchment paper side facing up. Peel the parchment away, then press the cookie dough down so it hugs the preserves without squishing them out.

Step 11: Bake to Perfection

Slide your assembled pan into the oven and bake for 25 to 28 minutes, until the top is golden brown and just set. The heavenly smell will let you know when they’re done!

Step 12: Cool Completely

Let the whole pan cool completely on a wire rack. I know the temptation is fierce, but patience here helps the bars set up firm and slice cleanly later.

Step 13: Remove and Flip

Once cool, use the parchment overhang to lift the bars out. Here’s where things get fun—flip the whole slab upside down so that the slightly denser bottom layer becomes the top, making for perfectly flat, gorgeous bars.

Step 14: Mix the Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until silky smooth and pourable. Adjust the milk as needed—a little at a time—to get that classic thick-but-drizzly consistency.

Step 15: Ice and Sprinkle

Pour your glaze gently over the top of the bars, coaxing it out to the edges with a spoon or spatula. Finally, rain down the rainbow sprinkles while the glaze is still wet, so they cling and sparkle just like the classic treat.

Step 16: Let Set and Slice

Let the bars rest for one to two hours at room temperature until the icing sets and won’t smudge. Once set, slice into 15 sweet, bakery-style Poptart Cookie Bars—and just try not to dive in before sharing!

How to Serve Poptart Cookie Bars

Garnishes

The absolute classic finishing touch is a thick blanket of sweet vanilla glaze, topped (very generously) with rainbow sprinkles. If you want to get playful, swap in freeze-dried fruit bits or a touch of colored sanding sugar for a unique twist. Each garnish adds a delightful crunch and makes these bars look just as joyful as they taste.

Side Dishes

While Poptart Cookie Bars can absolutely shine solo, they’re even more fun alongside something creamy like vanilla bean ice cream, a dollop of lightly whipped cream, or even a handful of fresh berries for a pop of tartness. Serve with a tall glass of cold milk or a hot cup of coffee to double down on the comfort-food vibe!

Creative Ways to Present

Take your Poptart Cookie Bars up a notch at parties by slicing them into fun shapes with cookie cutters, or stacking them high on a cake stand for serious wow-factor. Wrap them as edible gifts, tuck them into lunchboxes, or plate them on brunch boards among other breakfast treats for a touch of whimsy.

Make Ahead and Storage

Storing Leftovers

Once your Poptart Cookie Bars have cooled and the glaze is set, simply store them in an airtight container at room temperature. They’ll stay soft and fresh for up to 3 days—and honestly, they never seem to last that long in our kitchen!

Freezing

For longer storage, you can freeze sliced bars in a single layer (or with parchment between layers) in an airtight container. They keep beautifully for up to 2 months. Let them thaw at room temp before serving to bring back that tender cookie bite and glossy icing finish.

Reheating

If you love a warm treat, pop individual Poptart Cookie Bars in the microwave for 5 to 10 seconds—just enough to gently soften and revive their bakery-fresh taste. Be careful not to overheat, or the glaze may melt a bit (still delicious, just a tad messier!).

FAQs

Can I use other flavors of preserves?

Absolutely! While strawberry brings classic poptart energy, you can fill your bars with any favorite preserve—raspberry, apricot, blueberry, or even a blend. Just stick with a thick, high-quality jam so the layers stay neat and flavorful.

Do I really need to chill and freeze the dough?

For the best, most distinct layers in your Poptart Cookie Bars, chilling and freezing are key! These steps keep the dough firm, making it easy to spread and stack without smushing the jam or turning into a sticky mess.

Can I double the recipe for a crowd?

Yes! Just double all the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time—keep an eye out for that golden top.

What’s the best way to cut the bars cleanly?

For picture-perfect squares, use a long, sharp knife wiped clean between each cut. Waiting until the glaze is fully set makes slicing much tidier, too. If you’re after extra precision, chill the whole slab for 30 minutes before cutting.

Are Poptart Cookie Bars kid-friendly?

Beyond a doubt! Kids love helping with the sprinkles, and the flavor is a crowd-pleaser for all ages. These bars are fantastic for bake sales, parties, or just a family movie night treat.

Final Thoughts

If you love easy bakes with nostalgic flair and plenty of room for creativity, these Poptart Cookie Bars are calling your name. Gather your favorite people, get those sprinkles ready, and enjoy the bright, buttery, joy-filled bites—because dessert really should be this much fun.

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