Poptart Cookie Bars Strawberry (Print Version)

Buttery cookie bars layered with strawberry preserves, sweet glaze, and sprinkles for a playful twist on a classic dessert.

# Ingredients:

→ Sugar Cookie Dough

01 - 113 g unsalted butter, room temperature
02 - 200 g granulated sugar
03 - 2 large eggs, room temperature (106 g total)
04 - 1 teaspoon vanilla extract or vanilla bean paste
05 - 296 g all-purpose flour
06 - ½ teaspoon fine sea salt
07 - ½ teaspoon baking soda
08 - 200 g strawberry preserves

→ Glaze

09 - 100 g powdered sugar
10 - 1 ½-2 tablespoons whole milk
11 - ½ teaspoon vanilla extract
12 - Rainbow sprinkles for decoration

# Directions:

01 - Line a square metal 8×8 baking pan with parchment paper to hang over all sides. Preheat the oven to 190°C.
02 - In a stand mixer, cream the butter and granulated sugar for 3 minutes until light and fluffy. Scrape down the mixing bowl.
03 - Mix in the eggs and vanilla extract until just combined. Scrape down the bowl again.
04 - Mix in the flour, salt, and baking soda until the dough starts to form. Chill the dough in the refrigerator for 20 minutes.
05 - Press half of the cookie dough evenly into the prepared baking pan.
06 - Lift the parchment paper with the first dough layer out of the pan and place it onto a baking sheet. Transfer to the freezer.
07 - Replace the parchment paper in the pan and press the remaining cookie dough evenly into it.
08 - Spread the strawberry preserves evenly over the cookie dough in the pan.
09 - Retrieve the first dough layer from the freezer. Peel off the parchment, place it on top of the preserves, and press gently to secure.
10 - Bake the cookie bars in the oven for 25-28 minutes or until the top is golden brown. Cool completely on a wire cooling rack.
11 - Turn the cooled bars upside down so the bottom becomes the top. Whisk together powdered sugar, milk, and vanilla extract until smooth.
12 - Pour the glaze over the bars and decorate with rainbow sprinkles. Let sit for 1-2 hours at room temperature until the glaze is set.
13 - Cut the bars into 15 pieces and enjoy.

# Notes:

01 - Use a square metal 8×8 baking pan for best results. Avoid glass or ceramic pans, as they retain heat differently.
02 - Ensure glaze is set before cutting the bars for a neater presentation.
03 - For variety, replace strawberry preserves with other flavors like grape, blackberry, or blueberry.

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