Poptart Cookie Bars (Printable Version)

Soft sugar cookie base with strawberry jam filling and vanilla glaze topped with sprinkles

# What You Need:

→ Cookie Base

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 2 ½ cups all-purpose flour
06 - ½ teaspoon baking powder
07 - ½ teaspoon salt

→ Filling

08 - ¾ cup strawberry jam

→ Glaze & Topping

09 - 1 ¼ cups powdered sugar
10 - 2-3 tablespoons milk
11 - ¼ teaspoon vanilla extract
12 - Sprinkles for decoration

# How to Make It:

01 - Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.
03 - Beat in eggs one at a time, then add vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Press two-thirds of the dough evenly into the bottom of the prepared pan.
07 - Spread the jam evenly over the dough, leaving a small border around the edges.
08 - Crumble the remaining dough over the jam layer, pressing gently.
09 - Bake for 23-27 minutes, or until the edges are golden and the center is set.
10 - Let cool completely in the pan on a wire rack.
11 - For the glaze, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
12 - Drizzle the glaze over the cooled bars and immediately top with sprinkles.
13 - Let set for 15 minutes, then cut into bars.

# Expert Tips:

01 -
  • They capture that perfect breakfast pastry nostalgia but with a soft, homemade texture that puts the boxed version to shame
  • The dough comes together in one bowl and presses easily into the pan, no rolling pin required
02 -
  • Warm dough will spread too much and make the bars greasy, so keep your kitchen cool when pressing the base into the pan
  • If the glaze is too thick it will not drizzle beautifully, and too thin will run right off the edges, aim for honey consistency
03 -
  • Chill the dough for 15 minutes after mixing if your kitchen is warm, this makes pressing it into the pan much easier
  • Room temperature eggs incorporate better into the butter mixture, preventing the dough from separating

Go Back