I love baking treats that bring back sweet memories, and these Poptart Cookie Bars are no exception. Every bite is a joyful blend of cookie goodness and fruity jam. They remind me of lazy Saturday mornings spent in the kitchen with my family, especially with my sister Jennifer who always loved to help out.
Jennifer and I would often compete to see who could sprinkle the most colorful decorations on our desserts, giggling the whole time. These Poptart Cookie Bars are not just delicious; they are little bites of nostalgia that are perfect for sharing with loved ones or enjoying with a cup of coffee.
What You’ll Need
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoons vanilla extract or vanilla bean paste
- 2 ½ cups + 2 tbsp all-purpose flour (see notes below for measuring)
- ½ teaspoon fine sea salt
- 1/2 tsp baking soda
- 2/3 cup strawberry preserves
- 1 cup powdered sugar
- 1 ½-2 tbsp whole milk
- ½ tsp vanilla extract
- Rainbow sprinkles (for decorating)
My Trusted Kitchen Tools
- 8×8 square metal baking pan
- Parchment paper
- Stand mixer
- Mixing bowls
- Wire cooling rack
- Whisk
Bringing It All Together
- Line an 8×8 baking pan with parchment paper, letting it hang over the sides.
- Preheat the oven to 375°F (190°C).
- Cream the unsalted butter and granulated sugar in a stand mixer for 3 minutes until light and fluffy.
- Scrape down the bowl and mix in the eggs and vanilla extract until just combined.
- Scrape down the bowl again and mix in the flour, salt, and baking soda until dough begins to form.
- Chill the dough in the fridge for 20 minutes to make it easier to spread.
- Press half of the cookie dough evenly into the bottom of the lined pan.
- Lift out the first layer using the parchment paper and place it on a baking sheet to freeze temporarily.
- Replace the parchment strips and press the remaining cookie dough evenly into the pan.
- Spread the strawberry preserves over the top of the cookie dough.
- Remove the first layer from the freezer and place it on top of the preserves, pressing it down gently.
- Bake the cookie bars for 25-28 minutes, or until the top is golden brown.
- Allow cooling completely on a wire rack.
- Lift the bars out by pulling the parchment and flip them upside down so the bottom is now on top.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Pour the icing over the top and sprinkle with rainbow sprinkles.
- Let the bars sit at room temperature for 1-2 hours until the icing sets, then cut into 15 bars and enjoy.
Making It Your Own (Swaps & Ideas)
Feel free to swap the strawberry preserves with other flavors like raspberry or blueberry if you prefer. You can also add nuts or chocolate chips to the dough for an extra crunch or sweetness!
How We Love to Serve It
These cookie bars are perfect for any gathering or shareable snack. I love serving them with a side of fresh fruit or a cold glass of milk. They can brighten up any dessert table!
A Few Tips For Success
- For best results, ensure your butter is at room temperature before mixing. This helps create that light and fluffy texture.
- Don’t skip chilling the dough; it makes the dough easier to work with.
- If the bars seem too soft when you pull them out of the oven, let them cool more—this will help them firm up!
Saving Some For Later
You can store leftover Poptart Cookie Bars in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to a month!
From My Kitchen to Yours
I hope you enjoy making these Poptart Cookie Bars as much as I do. They are filled with love, a hint of nostalgia, and plenty of flavor. Enjoy baking, and don’t forget to share them with family and friends!
Your Questions, Answered
How can I ensure my Poptart Cookie Bars turn out perfectly?
To ensure perfect cookie bars, make sure to accurately measure your ingredients and follow the steps carefully. Chilling the dough is also key to getting the right texture.
Can I use other preserves instead of strawberry?
Absolutely! You can use any type of fruit preserves that you enjoy, such as raspberry, apricot, or even orange marmalade. Let your taste guide you!
How do I store leftover Poptart Cookie Bars?
Leftover cookie bars should be stored in an airtight container at room temperature for up to three days, or you can freeze them for longer storage up to a month. Enjoy!
Print
Poptart Cookie Bars
- Total Time: 48 minutes
- Yield: 15 bars 1x
- Diet: Vegetarian
Description
Delicious cookie bars filled with fruity jam, reminiscent of childhood memories and perfect for sharing.
Ingredients
- 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 tablespoons all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2/3 cup strawberry preserves
- 1 cup powdered sugar
- 1 ½–2 tablespoons whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles (for decorating)
Instructions
- Line an 8×8 baking pan with parchment paper, letting it hang over the sides.
- Preheat the oven to 375°F (190°C).
- Cream the unsalted butter and granulated sugar in a stand mixer for 3 minutes until light and fluffy.
- Mix in the eggs and vanilla extract until just combined.
- Mix in the flour, salt, and baking soda until dough begins to form.
- Chill the dough in the fridge for 20 minutes.
- Press half of the cookie dough evenly into the bottom of the lined pan.
- Freeze the first layer temporarily on a baking sheet.
- Press the remaining cookie dough evenly into the pan.
- Spread the strawberry preserves over the top of the cookie dough.
- Top with the first layer from the freezer, pressing down gently.
- Bake for 25-28 minutes, or until golden brown.
- Cool completely on a wire rack.
- Invert the bars and whisk together powdered sugar, milk, and vanilla until smooth.
- Pour icing over the top and sprinkle with rainbow sprinkles.
- Let sit for 1-2 hours until icing sets, then cut into 15 bars.
Notes
For best results, ensure butter is at room temperature and chill the dough to make it easier to work with. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: baking, dessert, cookie bars, nostalgia, treats