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–+ servings
pop tart cookie bars with vanilla glaze and rainbow sprinkles.
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4.99 from 67 votes

Poptart Cookie Bars

Pop tart cookie bars are all the chewy, strawberry-filled goodness of a pop tart in sugar cookie form. This fun twist on a classic dessert is one that everyone will love!

Equipment

Ingredients

For the Sugar Cookie Dough

  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoons vanilla extract or vanilla bean paste
  • 2 ½ cups + 2 tbsp all-purpose flour *see notes below for measuring*
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ⅔ cup strawberry preserves

For the Glaze

  • 1 cup powdered sugar
  • 1 ½-2 tablespoon whole milk
  • ½ teaspoon vanilla extract
  • Rainbow sprinkles for decorating
US Customary - Metric

Instructions

  • Line a square metal 8x8 baking pan* (see notes below) with parchment paper to hang over all sides. Preheat the oven to 375 F/190 C.
  • Cream the butter and sugar in a stand mixing bowl for 3 minutes until light and fluffy. Scrape down the bowl.
  • Mix in the egg and vanilla extract until just combined. Scrape down the bowl.
  • Mix in the flour, salt, and baking soda until the dough starts to come together.
  • Chill the dough in the fridge for 20 minutes to firm up. (it will make it easier to spread in the pan).
  • Press half of the cookie dough into the pan. (348 g)
  • Take the first layer out of the pan by lifting out one of the parchment papers and transferring it to a baking sheet. Keep it in the freezer for now.
  • Replace the parchment strips, so that all of the sides of the pan are still covered. Then press the rest of the cookie dough evenly into the pan.
  • Spread the strawberry preserves over the top.
  • Then place the other half of the cookie dough on top of the jam. Peel off the parchment and press it firmly to secure it on top.
  • Bake the cookie bars in the oven for 25-28 minutes or until the top is golden brown.
  • Let it cool completely on a wire cooling rack.
  • Then pull the sides of the parchment to remove it from the pan and flip it upside down so the bottom is now the top.
  • Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Pour over the top of the bars and sprinkle with rainbow sprinkles.
  • Let the bars sit for 1-2 hours at room temperature until the icing is set, then cut into 15 bars and enjoy!

Notes

Step-by-step process photos are provided above, in the body of this post.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
**Use a square pan. You MUST use a square metal 8x8 baking pan with square edges as shown. Glass or ceramic pans retain heat differently. A pan with rounded edges will need to bake longer than the bake time which can result in a cakier texture.
Let the glaze set before cutting. This can take some time, especially if it's humid where you live. It will be tempting to put it in the freezer but don't do it or the glaze will absorb more moisture and wrinkle.
Use different flavored preserves. Not a strawberry fan? You can replace the preserved flavor with grape, blackberry, blueberry, or whatever your heart desires!
Work with clean hands. The cookie dough will be slightly sticky when you are pressing it into the pan. It's best to work with clean hands which will keep the dough from sticking to you!