Poptart Cookie Bars (Print version)

Soft cookie bars with jam filling and vanilla glaze with sprinkles.

# What you'll 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

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy.
03 - Mix in eggs one at a time, then incorporate vanilla extract.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Gradually blend dry ingredients into wet mixture, mixing just until combined.
06 - Press two-thirds of the dough evenly across the bottom of the prepared pan.
07 - Spread strawberry jam uniformly over the dough base, leaving a small border around edges.
08 - Crumble remaining dough over jam layer and press lightly to adhere.
09 - Bake for 23 to 27 minutes until edges turn golden brown and center sets.
10 - Let bars cool fully in the pan on a wire rack before glazing.
11 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
12 - Drizzle glaze over cooled bars and immediately sprinkle with decorations.
13 - Allow glaze to set for 15 minutes, then cut into 16 bars.

# Expert advice:

01 -
  • The soft sugar cookie base tastes like childhood memories but with a homemade touch
  • You can switch up the jam filling based on whatever is hiding in your fridge
02 -
  • Warm dough is impossible to work with so chill it for 15 minutes if it gets too soft
  • The center might look slightly underbaked but it will firm up as it cools
03 -
  • Room temperature ingredients prevent the dough from separating and ensure even baking
  • Let the glaze sit for 2 minutes before drizzling so it thickens slightly and does not run off the edges

Go back