Poptart Cookie Bars with Strawberry Preserves Recipe

ByAmanda
Jump to Recipe· 4.5 from 5 reviews

If you’re craving something nostalgic but with a fun twist, I’ve got the perfect treat for you: Poptart Cookie Bars with Strawberry Preserves Recipe. Imagine the buttery richness of sugar cookie dough paired with that burst of sweet, tangy strawberry jam, all topped with a glossy vanilla glaze and sprinkles. It’s like your favorite childhood Poptart but upgraded and portable! Trust me, whether you’re baking for a crowd or just to satisfy your snack attack, this recipe will become your new obsession.

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Why This Recipe Works

  • Simple yet impressive: Combines straightforward ingredients into a show-stopping treat that feels special.
  • Comforting flavors: The buttery cookies and sweet strawberry preserves mimic classic breakfast nostalgia with a homey vibe.
  • Perfect texture balance: Soft, tender cookie layers with a jammy center and smooth glaze on top.
  • Easy to make and customize: Basic baking skills needed, and you can swap the preserves or sprinkles to match your mood.
Poptart Cookie Bars with Strawberry Preserves, strawberry jam cookie bars, homemade poptart bars, fruity cookie bar recipes, nostalgic dessert treats - A close-up view of several rectangular toaster pastries arranged in a grid on a white marbled surface. Each pastry has a light golden-brown crust as the bottom layer, topped with a smooth, white icing covering the entire top surface. Scattered evenly over the icing are small, colorful sprinkles in red, pink, orange, yellow, blue, purple, and white, adding bright splashes of color. The pastries are cut into neat rectangles, showing clean edges and a consistent thickness. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let’s chat about the magic behind these ingredients. The sugar cookie dough creates a tender, buttery base that’s mild enough to let the bright strawberry preserves shine through. Plus, a simple glaze adds that irresistible finishing touch, making these bars look as good as they taste. When you shop, fresh ingredients and proper measuring will set you up for success — especially think about how you measure your flour!

Poptart Cookie Bars with Strawberry Preserves, strawberry jam cookie bars, homemade poptart bars, fruity cookie bar recipes, nostalgic dessert treats - Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl of granulated sugar, two whole clean brown eggs, a small white ceramic bowl of pale golden vanilla extract, a neat pile of white all-purpose flour, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of baking soda, a small white ceramic bowl filled with bright red strawberry preserves, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of whole milk, a small white ceramic bowl of vanilla extract, and a scattering of colorful rainbow sprinkles on the white ceramic surface, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly and adds richness to the cookie dough.
  • Granulated Sugar: Sweetens your dough just right without overpowering the jam layer.
  • Large Eggs: These bring structure and moisture; room temperature eggs blend better for a smooth dough.
  • Vanilla Extract or Bean Paste: Adds warmth and depth to the cookie flavor, making it more inviting.
  • All-Purpose Flour: The base for your cookie dough; careful measuring ensures perfect texture, which I’ll explain below.
  • Fine Sea Salt: Enhances all the flavors and balances sweetness beautifully.
  • Baking Soda: Gives a gentle lift for a soft but sturdy cookie bar.
  • Strawberry Preserves: The star of the show — sweet, slightly tart jam creates that classic Poptart vibe.
  • Powdered Sugar: Key for the glaze, making it smooth and creamy.
  • Whole Milk: Helps thin the glaze to the perfect consistency for spreading.
  • Rainbow Sprinkles: Fun and festive, but totally optional — I like them for the color pop and nostalgia.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to mix things up with this recipe depending on the season or my mood. It’s super forgiving — so don’t be afraid to experiment! You can easily swap out the strawberry preserves for other flavors or add a little extra vanilla to the glaze for a richer finish. These bars can be your canvas.

  • Preserve Variations: I’ve tried grape and blackberry preserves; both gave a nice tangy contrast that’s just as delicious as strawberry.
  • Dietary Tweaks: If you’re dairy-free, swap the butter for a plant-based alternative and use oat milk in the glaze — results still turned out great!
  • Texture Boost: For a bit of crunch, sprinkle chopped nuts (like almonds or pecans) on top before icing.

Step-by-Step: How I Make Poptart Cookie Bars with Strawberry Preserves Recipe

Step 1: Get Your Pan and Ingredients Ready

I always line my 8×8 square metal baking pan with parchment paper that hangs over all sides — it makes lifting the bars out easier later. While the oven preheats to 375°F (190°C), pull your butter and eggs out to get to room temp. I can’t emphasize enough how much better the dough mixes this way!

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream the butter and sugar together for about 3 minutes until light and fluffy. This step gives your cookie dough a tender crumb and helps everything blend smoothly. Be sure to scrape down the bowl once or twice — it ensures even mixing.

Step 3: Add Eggs and Vanilla

Mix in your eggs and vanilla extract until just combined. Overmixing here can add too much air, which changes the texture. You want a smooth, glossy dough but no bubbles or streaks.

Step 4: Incorporate Dry Ingredients

Whisk together your flour, salt, and baking soda separately, then slowly mix them into your wet ingredients. Stop as soon as the dough is pulling away from the sides of the bowl. Overworking can make the bars tough, and under-mixing means pockets of dry flour. Aim for smooth, slightly sticky cookie dough.

Step 5: Chill the Dough and Press Into Pan

Pop your dough into the fridge for 20 minutes. This makes it so much easier to handle. Then, take half the dough and press it evenly into your prepared pan. Don’t be shy about using your clean hands here — it helps the dough spread without sticking crazily.

Step 6: Par-Bake the Bottom Layer

Now, here’s a little trick I learned: After pressing the bottom layer, lift it out of the pan carefully using the parchment and transfer it to a baking sheet. Freeze it while you prepare the next layers — this prevents the layers from mixing and ensures a sturdy bottom crust.

Step 7: Add Jam and Top Cookie Layer

Back in the pan with the parchment replaced, press the remaining dough evenly in. Spread your strawberry preserves over this layer, smoothing it gently. Now, grab your chilled bottom layer and place it on top, peeling off the parchment and pressing lightly to seal everything together.

Step 8: Bake Until Golden

Bake for about 25-28 minutes until the top is a beautiful golden brown. Keep an eye on it — ovens vary! Let the bars cool completely on a wire rack. Patience here is key to avoid a melty mess when you ice.

Step 9: Flip and Glaze

Once cool, lift the bars out by the parchment and flip them upside down to show the smooth bottom as the new top. Whisk together your powdered sugar, milk, and vanilla into a silky glaze. Pour it over the bars and sprinkle generously with rainbow sprinkles because, why not? Let the glaze set at room temperature for 1-2 hours — no shortcuts here!

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Pro Tips for Making Poptart Cookie Bars with Strawberry Preserves Recipe

  • Proper Flour Measuring: I can’t stress this enough — spoon and level your flour instead of scooping to avoid dry, tough bars.
  • Chill for Control: Chilling the dough and freezing the bottom layer before assembling makes layering and baking much tidier.
  • Glaze Patience: Let the glaze set at room temp; resist the urge to speed it up in the freezer to keep it smooth and shiny.
  • Use a Metal Pan: Glass pans bake differently—stick with an 8×8 metal pan with squared edges for that perfect texture and bake time.

How to Serve Poptart Cookie Bars with Strawberry Preserves Recipe

Poptart Cookie Bars with Strawberry Preserves, strawberry jam cookie bars, homemade poptart bars, fruity cookie bar recipes, nostalgic dessert treats - The image shows five rectangular cake slices on a white marbled surface, each with three layers: a light yellow cake layer at the bottom, a dark red jam layer in the middle, and a smooth white icing layer on top. The top icing layer is decorated with colorful sprinkles in purple, pink, red, blue, orange, and yellow, scattered unevenly. One of the slices has a bite taken out, revealing the three layers clearly. The cake edges look soft, and the sprinkles add a bright, festive touch. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick with rainbow sprinkles because they give that classic funfetti feel reminiscent of childhood. Sometimes, if I’m feeling fancy, I add a few fresh strawberry slices on top right before serving for a fresh pop and a hint of tartness.

Side Dishes

These bars play wonderfully with a light cup of coffee or afternoon tea. For a brunch, pair them with fresh fruit salad or Greek yogurt to balance the sweetness.

Creative Ways to Present

For birthday parties or celebrations, I like to cut these into bite-sized squares and serve them on a tiered dessert stand with colorful napkins underneath — it’s easy to grab-and-go and always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover bars keep well in an airtight container at room temperature for up to 3 days. I like to place parchment between layers so they don’t stick together. They stay soft and tasty during this time.

Freezing

If you want to freeze them, I wrap individual bars tightly in plastic wrap and store them in a freezer bag. They freeze beautifully for up to 2 months and thaw overnight in the fridge.

Reheating

I warm mine in a low oven (around 300°F) for about 5-7 minutes to refresh the softness without melting the glaze. Microwaving works in a pinch but can make the glaze a little sticky, so the oven is my go-to.

FAQs

  1. Can I use other fruit preserves instead of strawberry?

    Absolutely! This Poptart Cookie Bars with Strawberry Preserves Recipe is super adaptable. You can swap in grape, blackberry, or blueberry preserves — even mixed berry jams work beautifully. Just pick your favorite!

  2. What’s the best way to measure the flour for this recipe?

    I highly recommend the spoon-and-level method or, even better, using a kitchen scale if you have one. Scooping flour directly with a cup can pack it down and add too much, resulting in dry bars. Light, fluffy flour will give you the best chewy, tender texture.

  3. Can I make these bars gluten-free?

    You can experiment by using a gluten-free flour blend designed for baking, keeping the same measurements. However, texture might be a little different — more crumbly but still tasty!

  4. How do I keep the glaze from melting or running?

    Let the glaze set at room temperature for a good 1 to 2 hours. Avoid putting the bars in the fridge or freezer right after glazing, as condensation can cause the glaze to absorb moisture and wrinkle.

Final Thoughts

This Poptart Cookie Bars with Strawberry Preserves Recipe holds a special place in my recipe box because it blends comforting flavors with an easy, hands-on approach. It’s one of those recipes that gets compliments every time and delivers nostalgic joy in every bite. I hope you have as much fun making (and eating!) these bars as I do. Give it a try, and let me know what preserve variations you come up with — it’s always exciting to see your twists!

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Poptart Cookie Bars with Strawberry Preserves Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Amanda
  • Prep Time: 2 hours
  • Cook Time: 28 minutes
  • Total Time: 2 hours 28 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Poptart Cookie Bars feature a delightful sugar cookie base layered with sweet strawberry preserves and topped with a smooth vanilla glaze and colorful rainbow sprinkles. Perfect for a fun dessert or snack, they combine the nostalgic flavors of poptarts in a shareable cookie bar form.

Ingredients

For the Sugar Cookie Dough

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

For the Glaze

  • 1 cup powdered sugar
  • 1 ½-2 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • Rainbow sprinkles, for decorating

Instructions

  1. Prepare the Pan and Preheat: Line an 8×8-inch square metal baking pan with parchment paper, ensuring the paper overhangs all sides. Preheat your oven to 375 F (190 C).
  2. Cream Butter and Sugar: In a stand mixer bowl, cream the unsalted butter and granulated sugar together for 3 minutes until light and fluffy. Scrape down the sides of the bowl.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined. Scrape down the bowl again.
  4. Add Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the bowl and mix until the dough starts to come together.
  5. Chill the Dough: Wrap the dough and chill it in the refrigerator for 20 minutes to firm up, which makes it easier to spread in the pan.
  6. Press First Layer: Press half of the chilled dough evenly into the prepared baking pan. Lift it out using the parchment overhang and place it on a baking sheet. Freeze this layer to keep it firm.
  7. Prepare Second Layer: Replace the parchment paper strips to cover all sides of the pan. Press the remaining dough evenly into the pan.
  8. Add Strawberry Preserves: Spread the strawberry preserves evenly over the dough layer in the pan.
  9. Layer Dough on Top: Take the frozen first dough layer off the baking sheet, peel off the parchment, and press it firmly over the preserves to seal the layers together.
  10. Bake: Bake the cookie bars for 28 minutes or until the top is golden brown.
  11. Cool and Invert: Let the bars cool completely on a wire rack. Then use the parchment overhang to lift the bars out of the pan and flip them upside down so the original bottom is now the top.
  12. Make the Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth.
  13. Glaze and Decorate: Pour the glaze over the bars and sprinkle with rainbow sprinkles.
  14. Set and Serve: Let the glaze set at room temperature for 2 hours before cutting into 15 bars to serve.

Notes

  • Use the spoon-level method or a kitchen scale to measure flour properly to avoid dense dough.
  • Only use an 8×8-inch square metal pan with square edges for best baking results; glass or ceramic may bake differently.
  • Allow the glaze to set fully at room temperature to avoid wrinkles; do not refrigerate or freeze the glaze.
  • Feel free to swap strawberry preserves with grape, blackberry, blueberry, or any other favorite flavor.
  • Work with clean hands as the dough can be sticky when pressing into the pan.

Nutrition

  • Serving Size: 1 bar
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 120 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 45 mg

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