Poptart Cookie Bars Strawberry

Pop tart cookie bars deliver all the soft sugar cookie comfort you love with a gooey heart of strawberry preserves just like the classic breakfast pastry. The recipe transforms humble ingredients into a playful dessert everyone fights over at gatherings. Kids and adults alike adore the bite of sweet icing and rainbow sprinkles on top.

I first made these bars on a rainy weekend when pop tarts were nowhere to be found and the sugar cookie craving hit hard. Now they are a must at every birthday in my house guests always ask for the recipe.

Ingredients

• Unsalted butter: for that classic tender crumb plain salted butter changes the flavor
• Granulated sugar: for sweetening and crisp cookie edges use fine white sugar for best texture
• Large eggs: to bring moisture and richness always bake with eggs at room temperature for fluffier dough
• Vanilla extract or vanilla bean paste: for pure flavor the paste adds those pretty specks you see in bakery cookies
• All purpose flour: for structure spoon and level for accurate measuring or use a kitchen scale for perfect results
• Fine sea salt: brings out the flavors and balances sweetness pick a pure fine salt so it disperses evenly
• Baking soda: for just the right lift check yours is fresh so the bars rise evenly
• Strawberry preserves: the real star thick high fruit content preserves make the center gooey pick a jar with strawberries as the first ingredient
• Powdered sugar: for a glossy quick setting glaze sift for a smooth icing
• Whole milk: turns the glaze pourable use whole milk for a richer finish
• Rainbow sprinkles: for a fun bakery style look always go for classic jimmies not the little beads that get too hard

Step-by-Step Instructions

Prep the Pan and Oven:

Line a metal square eight inch baking pan fully with parchment paper and have the strips overhanging so nothing sticks and the bars lift out easily Preheat your oven to three seventy five degrees Fahrenheit

Cream Butter and Sugar:

Beat the room temperature butter with the granulated sugar in a stand mixer or with a hand mixer for a full three minutes until it is pale and fluffy This step is important for a chewy not dense cookie base Pause to scrape down the bowl

Add Eggs and Vanilla:

Crack in the eggs one at a time and add the vanilla extract or paste Beat until just combined scraping the bowl again so there are no streaks

Add Dry Ingredients:

Stir in the flour fine sea salt and baking soda all at once Mix on low just until a thick sticky dough forms It should pull away from the sides of the bowl but still feel soft Be careful not to overmix

Chill the Dough:

Cover and refrigerate the dough for twenty minutes This short chill makes it less sticky and easier to handle when spreading in the pan

Layer the Base:

Scoop half the dough into your lined pan Press it in an even layer with clean hands If it gets sticky use a little flour or chill it briefly again

Freeze Base Layer:

Lift out the parchment with the dough layer and set it on a baking sheet Pop it in the freezer to firm up while you work on the next layer This makes assembling so much easier

Build the Second Layer:

Replace the parchment paper strips in the pan so you can lift everything out later with no mess Press the remaining dough into the pan making sure it reaches the sides

Add Strawberry Preserves:

Spread the preserves in an even layer right to the edges A small offset spatula is perfect here Aim for a thick but even filling

Top with Dough:

Take the chilled base from the freezer and peel off the parchment Lay it gently jam side down over the preserves and press gently to seal the layers

Bake:

Slide your pan onto the center rack and bake for twenty five to twenty eight minutes Watch for a golden top and set edges The center may look a little soft

Cool Completely:

Cool the bars in their pan on a wire rack Do not rush this step The bars hold together best when fully cool

Flip and Ice:

Lift the cooled bars out using the parchment Flip them upside down so the neat bottom becomes the top for a bakery finish

Make and Spread Glaze:

Whisk powdered sugar whole milk and vanilla extract until smooth Pour over the bars and spread edge to edge Top with rainbow sprinkles while icing is wet

Set and Cut:

Let the glaze set for one to two hours at room temperature before slicing into squares This keeps the icing from smudging and the bars looking perfect

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I have to mention my love for good strawberry preserves There is something about opening a shiny new jar with big pieces of real fruit that always reminds me of summer picnics My kids claim the sprinkles are the best part but to me it is the gooey jam in every bite I remember sneaking a middle piece while the glaze was still setting just to enjoy it warm

Storage Tips

Store extra bars in an airtight container at room temperature for up to four days For longer keeping freeze individual bars tightly wrapped then thaw at room temp for about thirty minutes The glaze stays intact if the bars are well wrapped and stacked with parchment in between

Ingredient Substitutions

Change up the fruit filling with any thick preserves you love Try raspberry blueberry or apricot For the dough you can swap half the flour for whole wheat for a nutty flavor but expect a denser bar For dairy free swap vegan butter and plant based milk in the glaze

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Serving Suggestions

Serve bars with cold milk for the ultimate after school snack or on a brunch dessert platter alongside fresh fruit They travel well and are a perfect bake sale treat Warm slightly for an ice cream sundae top or cut smaller squares for party bites

Cultural History

Pop tarts first showed up in American homes in the sixties as a sweet breakfast you could grab and go Turning this flavor into a homemade cookie bar brings the nostalgia of school mornings right to your kitchen but so much fresher and tastier Baking these with my kids has become our own weekend tradition

Recipe FAQs

→ How do you keep the strawberry filling from leaking?

Chill the cookie dough and carefully press the edges together to seal in the preserves before baking, which helps keep the jam layer intact.

→ What can I use instead of strawberry preserves?

Grape, blackberry, raspberry, or blueberry preserves all work well, offering different fruity twists to suit your taste.

→ Can I freeze the bars for later?

Yes, once cooled and glazed, slice the bars and freeze in an airtight container. Thaw at room temperature before serving.

→ Why use a metal pan over glass?

Metal pans promote even baking and browning. Glass or ceramic retains heat differently, which could alter the texture and baking time.

→ How do you achieve clean, neat slices?

Wait for the glaze to set fully, use a sharp knife, and wipe the blade between cuts for the neatest results.