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Pop Tart Cookie Bars

Easy Pop Tart Cookie Bars - Sweet Memories in Every Bite

This Easy Pop Tart Cookie Bars recipe redefines nostalgia with a buttery sugar cookie base, luscious strawberry preserves, and a dreamy vanilla glaze.
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Prep Time 20 minutes
Cook Time 28 minutes
Chilling Time 20 minutes
Total Time 1 hour 8 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Consider using coconut oil for a dairy-free version.
  • 1 cup Granulated Sugar Feel free to substitute with brown sugar for a deeper flavor.
  • 2 large Large Eggs Ensure they are at room temperature for better mixing.
  • 2 teaspoons Vanilla Extract Vanilla bean paste can be swapped in for a more intense aroma.
  • 2 cups All-Purpose Flour Use gluten-free flour if desired.
  • ½ teaspoon Fine Sea Salt Don’t skip it for optimal taste!
  • 1 teaspoon Baking Soda Make sure it’s fresh for best results.
For the Filling
  • 1 cup Strawberry Preserves Try other fruit preserves like blueberry or raspberry.
For the Glaze
  • 1 cup Powdered Sugar Sift it to avoid lumps.
  • 2 tablespoons Whole Milk Use non-dairy alternatives for a different twist.
For Decoration
  • ¼ cup Rainbow Sprinkles Adds a cheerful touch to your bars!

Equipment

  • 8x8-inch baking pan
  • mixing bowl
  • hand or stand mixer
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a large bowl, cream together the unsalted butter and granulated sugar using a mixer for about 3 minutes.
  3. Incorporate the large eggs one at a time, blending well after each addition, then mix in the vanilla extract.
  4. Gradually sift in the all-purpose flour, fine sea salt, and baking soda, mixing at low speed until just combined.
  5. Wrap the dough in plastic wrap and refrigerate for about 20 minutes.
  6. Press half of the chilled dough evenly into the bottom of the lined baking pan.
  7. Spread a layer of strawberry preserves over the chilled dough.
  8. Crumble the remaining dough over the preserves.
  9. Bake for 25-28 minutes until golden brown.
  10. Allow the bars to cool in the pan for 15 minutes, then prepare the glaze.
  11. Drizzle the glaze over the bars and top with rainbow sprinkles.
  12. Let the bars cool completely before slicing into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

These bars may be stored at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, wrap individually and freeze for up to 1 month.

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