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Homemade Pop Tart Cookie Bars – Soft, Chewy, and Perfectly Frosted

chef Laya
Soft, chewy pop tart cookie bars with a buttery shortbread base, jammy strawberry (or cinnamon) filling, and a sweet vanilla glaze topped with rainbow sprinkles. An easy, one-pan, nostalgic dessert that tastes better than store-bought Pop-Tarts.
Print Recipes Pin Recipe
Prepr Time 15 minutes
Cooking Time 30 minutes
ToTal Time 45 minutes
Type of plate Dessert, Snack
kitchen American
Serving 4

Ingredients
  

For the Buttery Shortbread Base

  • 1 cup 225 g unsalted butter, softened
  • 1 cup 200 g granulated sugar
  • ½ cup 100 g light brown sugar, packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups 360 g all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

For the Jammy Filling

  • 1 cup about 300 g thick strawberry preserves (or raspberry/apricot jam)
  • Optional: 1–2 teaspoons cornstarch mixed with 1 teaspoon water if your jam is very runny

Alternative Cinnamon Filling (optional variation):

  • ½ cup 100 g light brown sugar, packed
  • 3 tablespoons unsalted butter melted
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour

For the Vanilla Glaze

  • 1½ cups 180 g powdered sugar (confectioners’ sugar), sifted
  • 2 –3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • For Topping
  • 2 –3 tablespoons rainbow sprinkles
  • Optional: extra crushed cookies mini chocolate chips, or mini marshmallows

Instructions
 

  • Preheat oven and prepare pan
  • Preheat oven to 350°F (175°C).
  • Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  • Cream butter and sugars
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes with a hand mixer or stand mixer).
  • Add eggs and vanilla
  • Beat in eggs one at a time, mixing well after each addition.
  • Mix in vanilla extract.
  • Combine dry ingredients
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Make the cookie dough
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined and no dry flour remains.
  • The dough will be soft and slightly sticky.
  • Press base layer into pan
  • Scoop about two-thirds of the dough into the prepared pan.
  • Press evenly into the bottom using your fingers, a flat measuring cup, or an offset spatula.
  • Add the filling
  • If using jam: Spread strawberry preserves evenly over the dough layer, leaving a small border around the edges.
  • If using cinnamon filling: Stir together brown sugar, melted butter, cinnamon, and flour until crumbly; sprinkle evenly over the dough.
  • Top with remaining dough
  • Dot or crumble the remaining dough over the filling.
  • Gently press to create a mostly even top layer, leaving some filling peeking through if you like a swirled look.
  • Bake the bars
  • Bake at 350°F (175°C) for 30–35 minutes, or until the edges are golden and the center looks set but still slightly soft.
  • Do not overbake; the bars will firm up as they cool.
  • Cool completely
  • Place the pan on a wire rack and let the bars cool completely in the pan before glazing (at least 1–2 hours).
  • This prevents the glaze from melting and soaking in.
  • Make the vanilla glaze
  • In a medium bowl, whisk together powdered sugar, 2 tablespoons milk or cream, vanilla extract, and a pinch of salt.
  • Add more milk/cream, ½ teaspoon at a time, until the glaze is smooth and pourable but still thick enough to coat the back of a spoon.
  • Glaze and decorate
  • Drizzle or spread the glaze evenly over the cooled bars.
  • Immediately sprinkle rainbow sprinkles (and any other toppings) over the wet glaze.
  • Let the glaze set for 15–20 minutes.
  • Cut and serve
  • Lift the slab out of the pan using the parchment overhang.
  • Cut into 16 squares (4×4) or desired size.
  • Serve at room temperature.

Notes

  • Storage: Keep in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.
  • Freezing: Freeze unglazed bars tightly wrapped for up to 2–3 months. Thaw, then glaze and decorate before serving.
  • Pan size: For thicker bars, use an 8×8 pan; for thinner bars, use a 9×13 pan and increase the recipe slightly.