Poptart Cookie Bars (Printable version)

Soft sugar cookie base with strawberry jam filling, vanilla glaze, and sprinkles for a fun twist on the classic toaster pastry.

# List of ingredients:

→ Cookie Base

01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 2 tsp vanilla extract
05 - 2 ½ cups (310 g) all-purpose flour
06 - ½ tsp baking powder
07 - ½ tsp salt

→ Filling

08 - ¾ cup (240 g) strawberry jam or preferred flavor

→ Glaze & Topping

09 - 1 ¼ cups (150 g) powdered sugar
10 - 2–3 tbsp milk
11 - ¼ tsp vanilla extract
12 - Sprinkles for decoration

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt until evenly distributed.
05 - Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
06 - Press two-thirds of the dough evenly into the bottom of the prepared baking pan, creating a uniform layer.
07 - Spread strawberry jam evenly over the dough base, leaving a small border around the edges to prevent overflow during baking.
08 - Crumble the remaining dough over the jam layer in small pieces, pressing gently to adhere.
09 - Bake for 23-27 minutes until edges are lightly golden and the center is set. A toothpick inserted should come out clean.
10 - Let the bars cool completely in the pan on a wire rack before adding glaze, approximately 1 hour.
11 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk consistency as needed.
12 - Drizzle the glaze evenly over the cooled bars. Immediately sprinkle with colorful sprinkles before the glaze sets.
13 - Allow glaze to set for 15 minutes, then cut into 16 equal-sized bars. Store in an airtight container.

# Expert Advice:

01 -
  • The cookie base stays incredibly soft for days, unlike actual pop tarts that turn into weapons after 24 hours
  • You can switch up the jam flavor based on whatever's lurking in your fridge or on sale
02 -
  • Underbaking slightly is better than overbaking, as these continue cooking in the pan and dry out quickly
  • Wait until the bars are completely cool before glazing or you'll end up with a streaky mess
03 -
  • Chill the dough for 15 minutes if it feels too sticky to work with
  • Use an offset spatula to spread the jam evenly without tearing the dough underneath

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