Pop Tart Cookie Bars: A Nostalgic Treat with a Modern Twist
Craving a sweet treat that brings back childhood memories? These Pop Tart Cookie Bars are the perfect dessert for you! They combine a buttery sugar cookie dough with a layer of sweet strawberry preserves, topped with a classic vanilla glaze and rainbow sprinkles. These bars are not only easy to make but are also a fun and delicious take on the iconic pop tart. Perfect for sharing (or not!), these cookie bars will be a hit with kids and adults alike!
Ingredients:
For the Sugar Cookie Dough:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 2 1/2 cups + 2 tbsp all-purpose flour (see notes for proper measuring)
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 2/3 cup strawberry preserves
For the Glaze:
- 1 cup powdered sugar
- 1 1/2-2 tbsp whole milk
- 1/2 tsp vanilla extract
- Rainbow sprinkles, for decorating
Instructions:
- Prepare the Pan:
- Line an 8×8-inch metal baking pan with parchment paper, allowing the paper to hang over the edges for easy removal. Preheat your oven to 375°F (190°C).
- Make the Cookie Dough:
- In a stand mixer, cream together the butter and sugar for about 3 minutes until light and fluffy.
- Mix in the eggs and vanilla extract until just combined, scraping down the sides of the bowl as needed.
- Gradually add the flour, salt, and baking soda to the mixture, stirring until the dough starts to come together.
- Chill the dough in the fridge for 20 minutes to make it easier to handle.
- Assemble the Cookie Bars:
- Press half of the chilled cookie dough evenly into the bottom of the prepared baking pan.
- Carefully lift the pressed dough out of the pan using the parchment paper and place it on a baking sheet. Transfer it to the freezer to firm up.
- Replace the parchment paper in the pan, then press the remaining cookie dough evenly into the bottom of the pan.
- Spread the strawberry preserves over the dough in the pan.
- Remove the chilled dough from the freezer and place it on top of the preserves, pressing down gently to secure.
- Bake:
- Bake in the preheated oven for 25-28 minutes, or until the top of the cookie bars is golden brown.
- Let the bars cool completely in the pan on a wire rack.
- Flip and Glaze:
- Once the bars are completely cooled, use the parchment paper to lift the cookie bars out of the pan. Flip the bars upside down so the bottom is now on top (this creates a smooth surface for the glaze).
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Pour the glaze over the top of the bars, spreading it evenly.
- Decorate with rainbow sprinkles for a fun, colorful finish.
- Set & Serve:
- Let the bars sit at room temperature for 1-2 hours until the glaze sets.
- Cut into 15 bars and enjoy!
Tips:
- To ensure your dough bakes evenly, be sure to press it down firmly and evenly into the pan.
- For an extra layer of flavor, you can experiment with different fruit preserves such as raspberry, blueberry, or apricot.
Quick Facts:
- Prep Time: 15 minutes
- Chilling Time: 20 minutes
- Cook Time: 25-28 minutes
- Total Time: 1 hour
- Servings: 15 bars
- Calories: 260 kcal per bar
These Pop Tart Cookie Bars are a delightful treat that brings back the nostalgic taste of pop tarts with a modern cookie bar twist. Perfect for parties, snacks, or a special dessert, these bars are sure to impress with their bright flavors and fun presentation. Grab one (or two!) and enjoy the sweet nostalgia!
Pop Tart Cookie Bars
- Total Time: 1 hour
- Yield: 15 1x
Description
Pop Tart Cookie Bars combine the best of both worlds: the nostalgia of your favorite childhood pop tarts and the indulgence of sugar cookie bars. These fun and colorful bars are layered with strawberry preserves and topped with a smooth vanilla glaze and rainbow sprinkles, making them perfect for any celebration or sweet craving.
Ingredients
For the Sugar Cookie Dough:
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract or vanilla bean paste
2 1/2 cups + 2 tbsp all-purpose flour, see notes for measuring
1/2 tsp fine sea salt
1/2 tsp baking soda
2/3 cup strawberry preserves
For the Glaze:
1 cup powdered sugar
1 1/2–2 tbsp whole milk
1/2 tsp vanilla extract
Rainbow sprinkles, for decorating
Instructions
Prepare the Pan:
Line an 8×8-inch metal baking pan with parchment paper, allowing the paper to hang over the edges for easy removal. Preheat your oven to 375°F (190°C).
Make the Cookie Dough:
In a stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
Mix in the eggs and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
Gradually add the flour, salt, and baking soda, mixing until the dough starts to come together.
Chill the dough in the fridge for 20 minutes to make it easier to handle.
Assemble the Cookie Bars:
Press half of the cookie dough evenly into the bottom of the prepared pan.
Carefully lift the pressed dough out of the pan using the parchment paper and transfer it to a baking sheet. Place in the freezer to firm up.
Replace the parchment in the pan, then press the remaining cookie dough evenly into the pan.
Spread the strawberry preserves over the top of the dough.
Remove the chilled dough from the freezer and place it on top of the preserves, pressing down to secure it.
Bake:
Bake in the preheated oven for 25-28 minutes, or until the top is golden brown.
Let the bars cool completely in the pan on a wire rack.
Flip and Glaze:
Once cooled, use the parchment paper to lift the cookie bars from the pan. Flip the bars upside down so the bottom is now on top.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Pour the glaze over the top of the bars and decorate with rainbow sprinkles.
Set & Serve:
Let the bars sit at room temperature for 1-2 hours until the glaze sets. Cut into 15 bars and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25-28 minutes
Nutrition
- Calories: 260