Poptart Cookie Bars Recipe

If you’re looking to capture the magic of classic toaster pastries in a homemade treat, these Poptart Cookie Bars are about to win your heart! Imagine thick, buttery cookie layers sandwiching a ribbon of strawberry jam, topped with dreamy vanilla icing and a joyful scatter of rainbow sprinkles. With every bite, you’ll taste nostalgia and bakery-level comfort, but in a brilliantly thick, sharable bar form. Whether you’re baking for a weekend project, a party, or just to treat yourself, these Poptart Cookie Bars promise the best kind of sweet fun.

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients, but each plays a starring role. From rich butter to vibrant sprinkles, every component is there to deliver the perfect flavor, texture, and pop of personality that makes Poptart Cookie Bars irresistible.

• Unsalted butter (½ cup, room temperature): The backbone for a chewy, rich base; always use unsalted so you can control the saltiness yourself.
• Granulated sugar (1 cup): Creates that classic sweetness and helps achieve the cookie’s golden edges.
• Large eggs (2, room temperature): Eggs bind everything together and help with tender texture.
• Vanilla extract or vanilla bean paste (1 tsp): Adds warm, aromatic depth; if you have vanilla bean paste, use it for a little extra luxury.
• All-purpose flour (2 ½ cups + 2 tbsp): Provides just enough structure; measure carefully for perfectly thick, tender bars.
• Fine sea salt (½ tsp): Balances all the sweetness and brightens every bite.
• Baking soda (½ tsp): A little lift makes the bars soft, not dense.
• Strawberry preserves (⅔ cup): The nostalgic fruity layer; use a good-quality jam so you get intense berry flavor.
• Powdered sugar (1 cup): Whips into a thick, dreamy icing for that signature Poptart look.
• Whole milk (1 ½–2 tbsp): Smooths the icing; add slowly to get the perfect drizzle-able consistency.
• Vanilla extract (½ tsp): Rounds out the icing’s flavor.
• Rainbow sprinkles: The finishing touch for whimsy and crunch—don’t skip these!

How to Make Poptart Cookie Bars

Step 1: Prep Your Pan and Oven

Start by lining your 8×8-inch metal baking pan with parchment paper so it hangs over all sides—this will make lifting out your Poptart Cookie Bars a breeze later. Preheat your oven to 375 F (190 C). This little bit of prep sets you up for flawless, easy cutting when the bars are done.

Step 2: Cream Butter and Sugar

In a stand mixer, beat together the room temperature butter and granulated sugar for about three minutes until it’s light and fluffy. Don’t rush this step; it’s what gives the bars their beautiful lift and tender crumb. Scrape down the sides of the bowl so everything mixes evenly.

Step 3: Add Eggs and Vanilla

Mix in the eggs—one at a time—and the vanilla extract (or vanilla bean paste), blending until just combined. Pause to scrape the bowl again, making sure every bit of egg and vanilla is incorporated for a rich, cohesive dough.

Step 4: Combine Dry Ingredients

Add in the flour, baking soda, and salt. Mix on low just until the dough starts to come together—over-mixing here will make bars tough instead of soft!

Step 5: Chill the Dough

Pop your dough into the fridge for about 20 minutes. This short chill makes the dough easier to handle and helps your Poptart Cookie Bars keep their defined layers instead of spreading too much as they bake.

Step 6: First Layer of Dough

Press half the cookie dough (about 348 grams, if you want to be precise) into the bottom of the lined pan. Smooth it out evenly to create the perfect base for your jam and top layer.

Step 7: Freeze the First Layer

Carefully lift the first layer out (thanks to your parchment paper!) and place it on a baking sheet. Pop it in the freezer—this will make it easier to transfer later as the top, ensuring super-clean layers when you assemble your Poptart Cookie Bars.

Step 8: Build the Bottom Again

Put the parchment strips back in the pan to keep all sides covered, then press the remaining dough evenly into the bottom. This is now your new “base,” ready to hold all that strawberry goodness.

Step 9: Spread Strawberry Preserves

Spread the strawberry preserves all over this layer. Be sure to leave a little border at the edges to prevent leakage—you want that pop of jam in every bite but none oozing out the sides.

Step 10: Top with Frozen Layer

Gently lay your chilled dough layer from the freezer right on top of the jam. Peel off the parchment and pat it gently into place, sealing the edges so no jam escapes. Yes, it feels a little like arts and crafts—and that’s the fun!

Step 11: Bake

Bake for 25 to 28 minutes, or until the top turns golden brown and your kitchen smells like a mix of buttery heaven and classic poptarts. If the top is lightly golden and springs back when touched, it’s ready!

Step 12: Cool Completely

Let the pan cool thoroughly on a wire rack. Poptart Cookie Bars slice best when completely cool and the structure has set, so resist the urge to dig in too soon.

Step 13: Remove and Flip

Lift the whole slab out using the parchment, and carefully flip it upside down. This way, the flat bottom becomes the top, creating a perfect surface for your icing—just like the real thing!

Step 14: Make the Icing

Whisk together the powdered sugar, whole milk (start with 1 ½ tablespoons), and vanilla extract until you get a smooth, pourable icing. Add milk a little at a time until the consistency is thick but easily spreadable.

Step 15: Glaze and Decorate

Spread the icing over the bars and immediately shower colorful rainbow sprinkles on top. This is the whimsical finishing touch that says “yes, these are Poptart Cookie Bars!”

Step 16: Let Set and Slice

Allow the icing to set for 1 to 2 hours at room temperature. Once it’s firm, grab a large knife and slice into 15 satisfyingly chunky bars. Admire, then devour!

How to Serve Poptart Cookie Bars

Garnishes

The classic garnish is, of course, a blizzard of rainbow sprinkles. But you can switch things up with crushed freeze-dried strawberries for tang, or a light dusting of powdered sugar for extra elegance. Serve with a dollop of whipped cream for more decadence.

Side Dishes

Poptart Cookie Bars go hand-in-hand with a cold glass of milk, but they’re equally dreamy alongside fresh berries, a scoop of vanilla ice cream, or a fruity yogurt parfait. If you’re serving a brunch spread, try them as a sweet contrast to something savory, like bacon or soft scrambled eggs.

Creative Ways to Present

Cut the bars into mini squares for bite-size treats at a party, or wrap each bar in wax paper and tie with twine for adorable lunchbox or bake sale offerings. Arrange on a platter with fresh sliced strawberries or a few edible flowers for a pop of color at any celebration.

Make Ahead and Storage

Storing Leftovers

Store leftover Poptart Cookie Bars in an airtight container at room temperature for up to three days. If your kitchen is particularly warm or humid, you may want to refrigerate them to keep the icing firm and the jam layer bright.

Freezing

Want to enjoy these bars later? They freeze beautifully! Wrap each bar individually in plastic wrap and then pop them into a freezer bag. They’ll stay fresh for up to 2 months; simply thaw overnight in the fridge or for a couple of hours at room temp.

Reheating

While these bars are meant to be enjoyed at room temperature, you can warm them ever-so-slightly in the microwave for 10–15 seconds for that just-baked gooeyness. Just be careful not to melt the icing completely.

FAQs

Can I use other flavors of jam or preserves?

Absolutely! Swap strawberry preserves for raspberry, blueberry, or even apricot for a fresh twist on your Poptart Cookie Bars. Just make sure to use a thick jam so it doesn’t ooze too much.

Can I double the recipe for a bigger batch?

You can definitely double all ingredients and bake in a 9×13 pan—just add a few extra minutes to the baking time and check for golden edges to ensure your Poptart Cookie Bars are perfectly baked.

What if I don’t have a stand mixer?

No worries! You can use an electric hand mixer, or a wooden spoon and some elbow grease will do the trick. Creaming the butter and sugar by hand just takes a little more time and love.

Can I make these gluten-free?

Yes! Substitute your favorite 1:1 gluten-free baking flour. The result is slightly more crumbly, but still delicious and packed with that classic Poptart flavor.

How do I get really clean cuts for serving?

Use a large, sharp knife and wipe it clean between each slice. Chilling the bars in the fridge for 30 minutes after icing sets can also help you achieve picture-perfect squares.

Final Thoughts

Whether you’re baking for a crowd, to relive a childhood treat, or just to have a little fun in the kitchen, these Poptart Cookie Bars deliver on every level—crave-worthy, whimsical, and incredibly satisfying. Give them a try, and you’ll want to make them part of your regular baking rotation!

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