Poptart Cookie Bars (Print Version)

Soft cookie base with jam filling, vanilla glaze, and colorful sprinkles for a nostalgic dessert

# What You Need:

→ Cookie Base

01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 2 ½ cups (310 g) all-purpose flour
06 - ½ teaspoon baking powder
07 - ½ teaspoon salt

→ Filling

08 - ¾ cup (240 g) strawberry jam or preferred flavor

→ Glaze & Topping

09 - 1 ¼ cups (150 g) powdered sugar
10 - 2-3 tablespoons milk
11 - ¼ teaspoon vanilla extract
12 - Sprinkles for decoration

# How-To:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Beat in eggs one at a time, incorporating fully before adding the next. Stir in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt until evenly distributed.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Press two-thirds of the dough evenly into the bottom of the prepared pan, creating a uniform layer.
07 - Spread strawberry jam evenly over the dough base, leaving a small border around the edges.
08 - Crumble remaining dough over jam layer in small pieces, pressing gently to adhere.
09 - Bake for 23-27 minutes until edges are golden brown and center is set.
10 - Let bars cool completely in the pan on a wire rack before glazing, approximately 1 hour.
11 - Whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth and pourable. Add additional milk if needed.
12 - Drizzle glaze evenly over cooled bars and immediately top with sprinkles before glaze sets.
13 - Let glaze set for 15 minutes, then lift bars from pan using parchment overhang and cut into 16 squares.

# Expert Advice:

01 -
  • The texture is absolute magic, chewy cookie meets buttery pastry
  • They taste like childhood but feel fancy enough for a dinner party dessert
02 -
  • Let these cool completely before adding the glaze or it will slide right off
  • The dough will feel soft but that is exactly what creates the tender crumb we want
03 -
  • Chill the dough for 10 minutes if it feels too sticky to work with
  • Use the back of a measuring cup to press the dough layer evenly

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