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Pop Tart Cookie Bars with Strawberry Jam and Vanilla Glaze

Pop Tart Cookie Bars with strawberry jam and vanilla glaze make a sweet Baking Sweets treat for any dessert board.
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These Pop Tart Cookie Bars transform a classic toaster pastry into soft, chewy dessert bars with a sweet strawberry center, a buttery sugar cookie base, and a smooth vanilla glaze on top. They look playful, slice beautifully, and taste like a homemade version of a favorite childhood treat.

Ingredients

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For the Sugar Cookie Dough

  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 1/2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2/3 cup strawberry preserves

For the Glaze

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

Instructions

  1. Prepare the pan and oven.
    Line a square 8×8 metal baking pan with parchment paper, making sure the paper hangs over all four sides so you can lift the bars out later. This extra parchment makes removal much easier once the bars have cooled. Preheat the oven to 375°F / 190°C so it is fully ready by the time the bars are assembled.
  2. Beat the butter and sugar together.
    Place the softened butter and granulated sugar in the bowl of a stand mixer. Cream them together for about three minutes, or until the mixture looks light, fluffy, and pale in color. Stop to scrape down the sides of the bowl so everything combines evenly. This step helps create the soft texture that makes Pop Tart Cookie Bars so good.
  3. Mix in the eggs and vanilla.
    Add the eggs one at a time, mixing well after each addition. Scrape the bowl again if needed so no streaks remain. Then mix in the vanilla extract or vanilla bean paste until the batter looks smooth and evenly blended.
  4. Add the dry ingredients.
    Add the flour, salt, and baking soda to the bowl. Mix just until the dough starts to come together and the flour disappears into the mixture. Stop as soon as the dough clumps and holds. Overmixing at this stage can make the bars tougher than you want.
  5. Chill the dough briefly.
    Cover the bowl and place the dough in the refrigerator for about 20 minutes. This short chill firms it up and makes it much easier to press into the pan. It also helps the dough behave better during layering.
  6. Build the first dough layer.
    Press half of the chilled dough into the prepared pan in an even layer. Aim for a smooth, level surface. Use clean hands or the back of a spoon if needed. Once the layer is in place, lift it out by grabbing the parchment paper and transfer it to a baking sheet or cutting board. Put that slab into the freezer while you finish the rest of the assembly.
  7. Prepare the second layer in the pan.
    Put the parchment back into the pan so all four sides are lined again. Press the remaining dough into the bottom of the pan, spreading it evenly from edge to edge. This second layer will hold the filling, so make sure it covers the base well.
  8. Spread the strawberry filling.
    Spoon the strawberry preserves over the dough and spread them into an even layer using an offset spatula. Try to keep the layer consistent so every bar gets a good amount of jam. The fruit filling gives these Pop Tart Cookie Bars their classic sweet center.
  9. Add the top dough layer and bake.
    Remove the chilled dough slab from the freezer and peel away the parchment. Lay it gently on top of the jam layer, then press it down firmly so the top seals in the filling. A little jam may squeeze out around the edges, and that is perfectly fine. Bake for 25 to 28 minutes, or until the top turns golden brown and the bars look set.
  10. Cool completely.
    Set the pan on a wire rack and let the bars cool all the way down to room temperature. Do not rush this step. The bars need to cool fully before glazing and flipping so they stay neat and do not fall apart.
  11. Flip the bars and make the glaze.
    Once cooled, lift the bars out of the pan using the parchment overhang. Place them upside down on a cutting board so the bottom side becomes the top. In a small bowl, whisk together the powdered sugar, milk, and vanilla until the mixture turns smooth and spreadable. Add a little more milk if you want a thinner glaze, or a little more powdered sugar if you want it thicker.
  12. Finish with glaze and sprinkles.
    Spread the glaze evenly over the bars, then immediately shower the top with rainbow sprinkles before the icing begins to set. Let the bars rest at room temperature for one to two hours, or until the glaze is fully firm. Once the topping sets, cut into 15 bars and serve.

Notes

  • Measure the flour correctly.
    This matters a lot in baking. Do not pack flour into the measuring cup. Instead, fluff it first, spoon it into the cup, and level it off. For the most accurate result, use a kitchen scale.
  • Use the right pan.
    A square metal 8×8 pan with sharp edges works best for these Pop Tart Cookie Bars. Glass or ceramic pans can bake differently, which may change the texture.
  • Let the glaze set before cutting.
    The icing needs time to firm up so the bars slice cleanly. Humid weather may slow this down, so give it extra time if needed. Do not freeze the bars to speed it up, or the glaze may absorb moisture and wrinkle.
  • Try other preserve flavors.
    Strawberry is classic, but grape, blueberry, blackberry, or mixed berry all work nicely if you want a different flavor.
  • Handle the dough with clean hands.
    The dough can feel a little sticky while you press it into the pan. Clean hands make the process easier and help keep the dough from sticking too much.

Nutrition

Find it online: https://irmacooks.com/pop-tart-cookie-bars/