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Strawberry Pop Tart Cookie Bars

Delightful cookie bars blending crispy crust with fruity strawberry jam filling, reminiscent of childhood pop tarts.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup butter, softened Ensure butter is softened (not melted) for best texture.
  • 1 cup granulated sugar
  • 2 large eggs Add one at a time.
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Can substitute with gluten-free blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
For the Filling and Toppings
  • 1 cup strawberry jam Other fruit jams can be used as substitutes.
  • 1/2 cup powdered sugar For glaze.
  • 2 tablespoons milk For glaze.
  • to taste Sprinkles For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
  4. In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
  5. Line a 9x13 baking dish with parchment paper, allowing some overhang for easy removal.
  6. Press about 2/3 of the dough into the bottom of the prepared baking dish, creating an even layer.
  7. Spread the strawberry jam over the base, leaving a small border around the edges.
  8. Crumble the remaining dough over the strawberry jam layer.
Baking
  1. Bake the dish for 25-30 minutes, or until the bars are golden brown.
  2. Allow the bars to cool completely in the dish before lifting using the parchment overhang.
  3. Mix powdered sugar and milk to create a glaze, then drizzle it over the cooled bars. Finish with sprinkles.

Notes

Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage—up to three months. Reheat in the microwave or oven.