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Pop Tart Cookie Bars: The Childhood Dream That Grew Up (But Stayed Fun!)

Pop Tart cookie bars with white icing, rainbow sprinkles, and visible strawberry filling layers

These Pop Tart Cookie Bars combine soft sugar cookie dough with sweet strawberry preserves and a smooth glaze, topped with festive rainbow sprinkles. They’re a playful and nostalgic dessert perfect for any gathering.

Ingredients

Scale
  • 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 tbsp all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ⅔ cup strawberry preserves
  • 1 cup powdered sugar
  • 1 ½–2 tbsp whole milk
  • ½ tsp vanilla extract
  • Rainbow sprinkles, for decorating

Instructions

  1. Line an 8×8-inch square metal baking pan with parchment paper, allowing it to hang over all sides. Preheat the oven to 375°F (190°C).
  2. Cream the butter and sugar in a stand mixer for 3 minutes until light and fluffy. Scrape down the bowl.
  3. Add the eggs and vanilla extract and mix until just combined. Scrape down the bowl again.
  4. Add the flour, salt, and baking soda and mix until the dough begins to come together.
  5. Chill the dough in the refrigerator for 20 minutes to firm it up.
  6. Press half of the dough into the prepared pan. Lift it out with the parchment and place it on a baking sheet in the freezer.
  7. Replace parchment in the pan and press the remaining dough evenly into the bottom.
  8. Spread strawberry preserves evenly over the dough.
  9. Place the chilled dough layer on top of the preserves, peeling off the parchment and pressing to secure.
  10. Bake for 25–28 minutes, or until the top is golden brown. Let cool completely on a wire rack.
  11. Remove from the pan using parchment and flip upside down so the bottom is on top.
  12. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Pour over the bars and add sprinkles.
  13. Let set at room temperature for 1–2 hours, then cut into 15 bars and serve.

Notes

  • Make sure butter and eggs are at room temperature for best results.
  • Freezing the first dough layer helps make assembly easier.
  • Use good quality strawberry preserves for the most flavor.
  • Bars can be stored in an airtight container at room temperature for 3–4 days.

Nutrition

Find it online: https://fiteatshub.com/pop-tart-cookie-bars-recipe/