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This strawberry pop tart cookie bar recipe transforms the nostalgic breakfast pastry into a delightful dessert that combines buttery sugar cookie dough with sweet strawberry preserves, finished with a classic glaze and colorful sprinkles. Perfect for satisfying your pop tart cravings in a homemade, shareable form.
I first created these when my niece was visiting and mentioned missing her favorite breakfast treat. The entire batch disappeared before dinner, and now they've become our special baking project whenever she stays over.
Ingredients
- Unsalted butter room temperature gives these bars their rich buttery flavor while ensuring you control the salt level
- Granulated sugar provides the perfect sweetness and helps create that classic sugar cookie texture
- Large eggs at room temperature bind everything together and contribute to the chewy texture
- Vanilla extract enhances all the flavors without overpowering the star ingredients
- All purpose flour creates the sturdy but tender cookie base and top
- Fine sea salt balances the sweetness and enhances all other flavors
- Baking soda provides just enough lift without making these cakey
- Strawberry preserves offer the perfect jammy center with concentrated berry flavor
- Powdered sugar creates a smooth glaze that hardens beautifully
- Whole milk thins the glaze to the perfect consistency
- Rainbow sprinkles add that classic pop tart visual appeal and a bit of crunch
Step-by-Step Instructions
- Prepare the Pan
- Line your 8x8 metal baking pan with parchment paper hanging over all sides. This creates handles for easy removal later and prevents sticking. Preheat your oven to 375°F to ensure it reaches the proper temperature when you're ready to bake.
- Cream Butter and Sugar
- Beat the butter and sugar together for a full 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the dough which is crucial for the right texture. Be sure to scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients
- Mix in the egg and vanilla extract just until combined. Overbeating at this stage can incorporate too much air and lead to a cakey rather than chewy texture. Scrape down the bowl again to catch any unmixed portions.
- Incorporate Dry Ingredients
- Add the flour salt and baking soda mixing just until the dough starts to come together. The dough will be somewhat sticky at this point which is exactly what you want for a tender cookie bar.
- Chill the Dough
- Refrigerate the dough for 20 minutes. This firming step is crucial as it makes the dough much easier to work with and helps prevent it from sticking to your hands during the assembly process.
- Assemble First Layer
- Press half of the cookie dough into the prepared pan creating an even base layer. Weigh the dough if possible to ensure equal layers. Use gentle pressure with your fingertips to avoid compacting the dough too much.
- Freeze First Layer
- Carefully lift out the first layer using the parchment paper and transfer it to a baking sheet. Place in the freezer temporarily. This clever technique makes assembly much easier and ensures distinct layers.
- Prepare Second Layer
- Replace parchment paper in the pan and press the remaining cookie dough into an even layer. Make sure all sides of the pan remain lined with parchment for easy removal later.
- Add Filling
- Spread the strawberry preserves in an even layer over the cookie dough in the pan. Try to leave a tiny border around the edges to prevent the jam from bubbling over during baking.
- Complete Assembly
- Place the frozen top layer of cookie dough directly onto the jam layer. Peel away the parchment and press gently but firmly to secure it in place. The chilled dough will hold its shape without mixing into the jam.
- Bake the Bars
- Bake for 25 to 28 minutes until the top is golden brown. The center may still seem slightly soft but will firm up as it cools. Proper baking ensures the perfect chewy texture.
- Cool Completely
- Allow the bars to cool fully on a wire rack. Patience is key here as cutting warm bars will result in a messy filling and uneven edges.
- Flip and Prepare for Glaze
- Remove the entire dessert from the pan using the parchment handles then flip it upside down. This creates a perfectly flat surface for the glaze and mimics the smooth top of a pop tart.
- Prepare Glaze
- Whisk powdered sugar milk and vanilla until completely smooth with no lumps. The consistency should be pourable but thick enough to set firmly.
- Glaze and Decorate
- Pour the glaze evenly over the bars and immediately add rainbow sprinkles before the glaze begins to set. The sprinkles need to be added quickly to adhere properly.
- Set and Serve
- Allow the bars to sit undisturbed for 1 to 2 hours until the glaze is completely set. This patience ensures clean cuts and a professional finish. Cut into 15 bars for serving.
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Strawberry preserves work brilliantly in this recipe because they have that perfect balance of sweetness and fruit pieces that remind me of authentic pop tarts. My grandmother actually taught me that the difference between jam and preserves is those lovely fruit chunks, and they add such a nice textural element to these bars.
Make-Ahead Options
These pop tart cookie bars are perfect for preparing in advance. You can make the dough up to 3 days before assembly and keep it refrigerated. Just let it warm slightly before pressing into the pan. Alternatively, bake the bars completely, but wait to add the glaze until the day you plan to serve them. The unglazed bars can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Troubleshooting Tips
If your dough seems too sticky when pressing into the pan, lightly dust your hands with flour or spray them with a bit of non-stick spray. For the cleanest cuts, use a sharp knife wiped clean between each slice, and consider chilling the glazed bars for 30 minutes before cutting. If your glaze seems too thick, add milk a few drops at a time until you reach the desired consistency. Too thin? Add more powdered sugar gradually.
Flavor Variations
While strawberry preserves create that classic pop tart experience, this recipe welcomes creative adaptations. Try blueberry preserves with a lemon-infused glaze for a bright variation. Chocolate lovers can swap in Nutella or chocolate hazelnut spread and top with a chocolate glaze. For a fall twist, use apple butter with a cinnamon glaze and substitute some brown sugar for the granulated sugar in the cookie base.
Serving Suggestions
These pop tart cookie bars are delightful on their own, but try serving them slightly warmed with a scoop of vanilla ice cream for an elevated dessert. They pair beautifully with afternoon tea or coffee, and make an unexpected addition to brunch spreads. For kids parties, cut them into smaller pieces and serve alongside fresh fruit for a balanced treat option.
Your Questions Answered About This Recipe
- → Can I use different flavors of preserves?
Absolutely! While the recipe calls for strawberry preserves, you can easily substitute grape, blackberry, blueberry, raspberry, or any other flavor you prefer. The technique works with any smooth fruit preserve.
- → Why is my cookie dough sticky when pressing into the pan?
The dough has a naturally sticky consistency. Working with clean, slightly damp hands will prevent the dough from sticking to your fingers. The chilling step in the refrigerator also helps firm up the dough, making it easier to handle and press into the pan.
- → Can I use a glass baking dish instead of metal?
A square metal 8x8 baking pan with straight edges is strongly recommended. Glass or ceramic pans retain heat differently and may result in uneven baking. If using glass, you'll need to adjust baking time (likely longer), which could affect the final texture of the bars.
- → How long do these cookie bars stay fresh?
These bars will stay fresh for 3-4 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate them for up to a week or freeze them (unglazed) for up to 3 months.
- → Why do I need to let the glaze set before cutting?
The glaze needs time to set and harden properly, which can take 1-2 hours depending on humidity. Cutting too early will result in messy bars with smeared glaze. Resist placing them in the freezer to speed up the process, as this can cause the glaze to absorb moisture and wrinkle.
- → How important is properly measuring the flour?
Proper flour measuring is crucial for these bars. Too much flour will result in dry, crumbly cookie dough. Always use the spoon-and-level method (spooning flour into measuring cups then leveling off) rather than scooping directly with the measuring cup. For best results, use a kitchen scale to measure precisely.