Poptart Cookie Bars with Strawberry Preserves Recipe

BySarah
Jump to Recipe· 4.9 from 6 reviews

If you’re craving a sweet treat that tastes like a nostalgic childhood breakfast but with a grown-up twist, then you’ve got to try my Poptart Cookie Bars with Strawberry Preserves Recipe. Trust me, these bars are fan-freaking-tastic — buttery sugar cookie layers hugging a luscious strawberry jam center, all topped with a simple vanilla glaze and rainbow sprinkles. Keep reading because I’m spilling all my secrets to make sure your bars come out perfectly every single time!

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Why This Recipe Works

  • Perfect Balance of Flavors: The buttery sugar cookie dough combined with tart strawberry preserves hits just the right sweet-tart note every time.
  • Simple Yet Impressive: No fancy gadgets or ingredients, just everyday staples that come together to create a show-stopping dessert.
  • Textural Contrast: Soft, chewy cookie layers sandwiching fruity filling make for an irresistible bite.
  • Reliable Baking Tips: Tried and tested advice to avoid soggy bottoms or cracked glazes.
Poptart Cookie Bars with Strawberry Preserves, easy strawberry dessert, nostalgic childhood treats, homemade cookie bar recipe, sweet breakfast-inspired bars - 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

The magic behind these Poptart Cookie Bars with Strawberry Preserves Recipe lies in combining simple ingredients that each play a crucial role — from the creamy butter that makes the dough rich to the preserves that add that iconic fruity pop. Let me share a bit about why I love each ingredient so much and how to pick the best versions for a bakery-quality bar at home.

Poptart Cookie Bars with Strawberry Preserves, easy strawberry dessert, nostalgic childhood treats, homemade cookie bar recipe, sweet breakfast-inspired bars - 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: Always start with room-temperature butter for easy creaming that gives the dough that light, fluffy crumb.
  • Granulated Sugar: Adds sweetness and helps create the right texture; I don’t suggest swapping this out completely since it affects structure.
  • Large Eggs: Bind everything together, but also add moisture and richness—room temp means they mix in smoother.
  • Vanilla Extract or Bean Paste: Enhances the flavor subtly but beautifully, giving that warm home-baked aroma.
  • All-Purpose Flour: This forms the base of our cookie dough; measure carefully! I recommend fluffing your flour and spooning it in to avoid dry bars.
  • Sea Salt: Just a pinch to balance the sweetness and bring out all the flavors.
  • Baking Soda: Helps the bars rise just enough to be tender without cakey — perfect balance here.
  • Strawberry Preserves: This is the heart of the recipe — jammy and sweet with just a hint of tartness. You can find excellent all-natural versions at most stores.
  • Powdered Sugar: For the glaze, it melts down smoothly to a luscious icing.
  • Whole Milk: Adjust the consistency of the glaze; a little at a time helps you get it just right.
  • Rainbow Sprinkles: Because life’s too short for boring desserts, right?
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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

One of the best things about this Poptart Cookie Bars with Strawberry Preserves Recipe is how easy it is to customize it to your own flavor adventures. I love swapping out the strawberry preserves for other favorites depending on the season or mood. I encourage you to make it your own and have fun with it!

  • Variation: I once made these with blackberry preserves and a hint of lemon zest in the dough — it blew my mind! Try different jam flavors like blueberry, raspberry, or grape to keep things fresh.
  • Dietary Modification: Want to make this gluten-free? Using a trusted all-purpose gluten-free flour blend works, just watch the dough texture closely — you might need a little less flour.
  • Texture Twist: For a nutty crunch, sprinkle chopped almonds or pecans between the jam and cookie layers; it adds a lovely contrast.

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

Step 1: Creaming the Butter and Sugar

Start by beating your softened butter and granulated sugar together for about 3 minutes until they become light and fluffy. This step is key for a tender yet sturdy cookie bar crust. I always scrape down the sides of my bowl at least once so everything combines evenly—don’t skip this!

Step 2: Adding Eggs and Vanilla

Once your butter and sugar have that dreamy fluffy texture, beat in the eggs one at a time with the vanilla extract or bean paste. Keep mixing just until combined—over mixing can make your dough tough, so be gentle here.

Step 3: Mixing in Dry Ingredients and Chilling

Sift or whisk together your flour, salt, and baking soda before adding them slowly to your wet ingredients. Mix until the dough just starts to come together—don’t overwork it! Then pop your dough into the fridge for about 20 minutes to firm up; this chilly downtime makes it way easier to press into the pan without sticking.

Step 4: Building Your Cookie Bar Layers

Press half the dough evenly into your parchment-lined 8×8 metal pan. Here’s a trick: after pressing, lift that dough layer out of the pan using the parchment edges and toss it into the freezer—this helps it keep shape and firm up. Replace the parchment, then press the remaining dough evenly into the pan for the bottom layer.

Step 5: Adding Strawberry Preserves and Top Layer

Spread the strawberry preserves evenly over the bottom cookie layer. Don’t go too wild with the jam—it can leak during baking if it’s piled up. Then, carefully place the chilled top dough layer on top of the jam, peel off its parchment, and gently press down all around to seal.

Step 6: Baking and Cooling

Bake in your preheated 375°F (190°C) oven for 25-28 minutes or until the top is a gorgeous golden brown. Once out of the oven, let it cool completely on a wire rack—patience is key here since cutting too early will cause a gooey mess.

Step 7: Glazing and Decorating

Whisk together powdered sugar, milk (start with 1 ½ tbsp), and vanilla extract until the glaze is silky smooth and pourable. Pour it evenly over the cooled bars. I love finishing mine off with rainbow sprinkles to channel that classic poptart vibe. Let the glaze set for 1-2 hours at room temperature before slicing into squares—that wait is always worth it!

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Pro Tips for Making Poptart Cookie Bars with Strawberry Preserves Recipe

  • Flour Measurement Matters: I swear by spoon-level measuring or a kitchen scale. I ruined batches by scooping flour directly once, so I learned the hard way!
  • Use a Metal Pan with Square Edges: This helps the bars bake evenly and develop that perfect texture without soggy edges.
  • Freeze the Bottom Layer: Freezing the bottom dough layer before adding jam keeps everything neat and prevents the preserves from soaking through.
  • Let Glaze Set Naturally: Avoid refrigerating or freezing bars to set the glaze—it causes moisture buildup and wrinkles. Be patient; it’s worth the wait!

How to Serve Poptart Cookie Bars with Strawberry Preserves Recipe

Poptart Cookie Bars with Strawberry Preserves, easy strawberry dessert, nostalgic childhood treats, homemade cookie bar recipe, sweet breakfast-inspired bars - 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 love keeping it classic with colorful rainbow sprinkles for that poptart feeling, but sometimes I swap in toasted coconut flakes or a dusting of finely chopped freeze-dried strawberries for a more sophisticated look and extra flavor punch.

Side Dishes

These bars are perfect with a cold glass of milk or a simple cup of black coffee to balance the sweetness. For brunch, I’ve served them alongside fresh berries and Greek yogurt—such a delightful combo!

Creative Ways to Present

For parties, I like cutting these into cute mini squares and stacking them on vintage cake stands, garnished with fresh mint leaves. They make the perfect grab-and-go treat for picnics or potlucks. You can also drizzle chocolate over the glaze for a decadent finish.

Make Ahead and Storage

Storing Leftovers

I keep leftover bars in an airtight container at room temperature. They stay soft and fresh for up to 3 days — although, let’s be honest, they rarely last that long in my kitchen!

Freezing

These bars freeze beautifully. I wrap them tightly in plastic wrap, then place them in a freezer-safe container for up to 2 months. When you’re ready, just thaw overnight in the fridge.

Reheating

Warm leftover bars in the microwave for about 15 seconds to revive that fresh-out-of-the-oven softness. If you have the patience, letting them come to room temp works just as well, especially to preserve the glaze texture.

FAQs

  1. Can I use other types of jam in this Poptart Cookie Bars with Strawberry Preserves Recipe?

    Absolutely! While strawberry preserves give that classic flavor, you can swap in raspberry, blueberry, blackberry, or even apricot jam. Just be sure to use a thicker preserve rather than runny jelly to prevent soggy bars.

  2. Why do I need to chill the dough before pressing it into the pan?

    Chilling the dough firms it up, which makes it way easier to handle without it sticking all over your hands and creates a more even layer. It also prevents the preserves from bleeding into the dough during baking.

  3. Can I make these bars ahead of time for a party?

    Definitely! In fact, these bars taste even better the next day once the glaze has properly set and the flavors have melded. Just store them airtight at room temp and add sprinkles right before serving.

  4. What if my glaze cracks or wrinkles after setting?

    This usually happens when you chill the bars to set the glaze. I recommend letting the glaze harden at room temperature in a dry spot to avoid moisture causing wrinkling. Patience here ensures a smooth finish.

Final Thoughts

Honestly, making this Poptart Cookie Bars with Strawberry Preserves Recipe always feels like a little act of love. They taste like a joyful mix of nostalgia and homemade warmth, and every single time I bake them, friends and family ask for seconds. I hope you’ll feel the same excitement when you take that first bite — warm, sweet, and just a bit magical. If you love a good cookie-bar jammy treat, you really can’t go wrong here. Enjoy every crumb!

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Poptart Cookie Bars with Strawberry Preserves Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 6 reviews
  • Author: Sarah
  • 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 combine the best of a classic sugar cookie and fruity jam filling, topped with a sweet vanilla glaze and colorful sprinkles. Perfectly baked in a square pan, they offer a deliciously soft, chewy texture with a vibrant burst of strawberry preserves and an irresistible icing finish.

Ingredients

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

Glaze

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

Instructions

  1. Prepare Pan and Preheat Oven: Line an 8×8 inch square metal baking pan with parchment paper, allowing it to hang over the edges for easy removal. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Cream Butter and Sugar: Using a stand mixer, cream the room temperature unsalted butter and granulated sugar together for 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, making sure not to overmix. Scrape the bowl again to incorporate all ingredients.
  4. Mix Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking soda to the wet ingredients and mix until the dough begins to come together. Avoid overworking the dough.
  5. Chill Dough: Place the dough in the refrigerator for 20 minutes to firm up; this will make it easier to press into the pan.
  6. Form Bottom Layer: Press half of the chilled cookie dough evenly into the prepared baking pan. Lift the parchment paper with the dough out of the pan and place it on a baking sheet. Freeze this layer while you prepare the next one.
  7. Prepare Top Layer: Replace the parchment paper in the pan, then press the remaining dough evenly into the pan.
  8. Add Jam Layer: Evenly spread the strawberry preserves over the dough layer in the pan.
  9. Assemble Bars: Remove the bottom layer from the freezer, peel off the parchment, and place it jam-side down onto the preserves layer in the pan. Press down firmly to seal the layers together.
  10. Bake: Bake the assembled bars in the preheated oven for 28 minutes or until the top is golden brown.
  11. Cool and Flip: Allow the bars to 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 bottom becomes the top.
  12. Make Glaze: Whisk together powdered sugar, whole milk (start with 1 ½ tablespoons and add more if needed), and vanilla extract until smooth.
  13. Glaze and Decorate: Pour the glaze evenly over the top of the bars and sprinkle generously with rainbow sprinkles.
  14. Set Icing and Serve: Let the bars sit at room temperature for 2 hours to allow the icing to fully set. Once set, cut into 15 bars and enjoy.

Notes

  • Use the spoon-level method or a kitchen scale to measure flour accurately to avoid a dense texture.
  • Always use a square metal 8×8 baking pan with sharp edges to ensure even baking and a crispier crust.
  • Do not refrigerate or freeze the bars while glazing or setting the icing, as moisture can cause the glaze to wrinkle.
  • You can substitute strawberry preserves with other fruit flavors such as grape, blackberry, or blueberry based on your preference.
  • Keep your hands clean and slightly moist when pressing the dough to prevent it from sticking to your skin.
  • If the dough feels too sticky, chilling it longer will help manage it better when pressing into the pan.

Nutrition

  • Serving Size: 1 bar
  • Calories: 270 kcal
  • Sugar: 18 g
  • Sodium: 110 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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