Pop Tart Cookie Bars combine the classic flavors of strawberry pop tarts with the chewy goodness of sugar cookies. Featuring layers of buttery dough, sweet strawberry preserves, and a festive glaze with sprinkles, this dessert is sure to be a hit with kids and adults alike.
Why You’ll Love This Recipe
- Fun Twist: A nostalgic nod to pop tarts in a unique cookie bar form.
- Chewy and Sweet: Perfectly balanced layers of soft cookie dough and fruity filling.
- Simple Ingredients: Pantry staples make this an easy dessert to whip up.
- Customizable: Swap the strawberry preserves for your favorite flavor.
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
- 2½ cups + 2 tablespoons all-purpose flour (see notes for proper measuring)
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ⅔ cup strawberry preserves
For the Glaze
- 1 cup powdered sugar
- 1½–2 tablespoons whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles for decorating
Equipment
- Square metal 8×8-inch baking pan
- Parchment paper
- Mixing bowl and stand mixer (optional)
- Wire cooling rack
Step-by-Step Instructions
Step 1: Prep the Pan and Oven
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on all sides for easy removal.
- Preheat your oven to 375°F (190°C).
Step 2: Make the Sugar Cookie Dough
- In a mixing bowl, cream the butter and granulated sugar for about 3 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs and vanilla extract, mixing until just combined. Scrape down the bowl again.
- Gradually mix in the flour, salt, and baking soda until the dough starts to come together.
- Chill the dough in the refrigerator for 20 minutes to firm it up, making it easier to handle.
Step 3: Assemble the Bars
- Divide the chilled dough in half. Press one half evenly into the prepared pan (about 348 g if measuring).
- Carefully lift this layer out using the parchment overhang and transfer it to a baking sheet. Place it in the freezer to firm up.
- Replace the parchment strips in the pan and press the remaining half of the dough evenly into the pan.
- Spread the strawberry preserves over the dough layer in the pan.
- Remove the frozen dough layer from the freezer, peel off the parchment, and gently press it over the strawberry layer.
Step 4: Bake
- Bake the assembled bars for 25–28 minutes, or until the top is golden brown.
- Let the bars cool completely in the pan on a wire cooling rack.
Step 5: Glaze and Decorate
- Once the bars are cool, remove them from the pan using the parchment overhang. Flip the bars upside down so the bottom becomes the top for a smooth surface.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Pour the glaze evenly over the bars and decorate with rainbow sprinkles.
Step 6: Set and Slice
- Let the glaze set at room temperature for 1–2 hours.
- Slice into 15 bars and enjoy!
Serving and Storage Tips
- Serving: Serve these bars at room temperature as a snack or dessert. They pair wonderfully with coffee or milk.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Variations
- Different Preserves: Use raspberry, apricot, or blueberry preserves for a new flavor twist.
- Chocolate Glaze: Replace the glaze with melted chocolate for a richer topping.
- Seasonal Sprinkles: Swap the rainbow sprinkles for holiday-themed ones to match the occasion.
Helpful Notes and Tips
- Measuring Flour: Spoon and level the flour into your measuring cup to avoid packing too much, which can lead to dense bars.
- Chilling Dough: Don’t skip the chilling step—it makes the dough easier to handle and ensures clean layers.
- Smooth Glaze: For a perfectly smooth glaze, sift the powdered sugar before mixing.
Frequently Asked Questions
Can I use a different pan size?
An 8×8 pan is ideal for this recipe. If using a different size, adjust the baking time accordingly.
Can I use store-bought sugar cookie dough?
Yes, store-bought dough can save time, though homemade gives the best flavor and texture.
What if my preserves are too runny?
Stir in 1–2 teaspoons of cornstarch before spreading to thicken the preserves.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan.
Can I skip the glaze?
The glaze adds sweetness and visual appeal, but the bars are still delicious without it.
These Pop Tart Cookie Bars are a fun, nostalgic treat that everyone will love. Perfect for parties, lunchboxes, or simply satisfying your sweet tooth, they’re sure to become a favorite in your dessert rotation!
