Pop Tart Cookie Bars
Okay, let me tell you—Pop Tart Cookie Bars might sound like a wild idea, but hear me out. The first time I made these, I was chasing nostalgia with a whisk in one hand and the phone in the other (Mom had to remind me if it’s baking powder or soda, which, let’s be honest, I still mix up sometimes). Maybe it’s because my little brother used to sneak Pop-Tarts into his lunchbox, and I’ve always had a soft spot for sneaking treats into baked goods. Anyway, somehow I ended up mashing together cookie dough and those fruity pantry heroes, and well, now my neighbor keeps texting for the recipe. Don’t blame me if you eat half the tray before anyone else gets home.
Why I Keep Coming Back to This Mashup
I make Pop Tart Cookie Bars when my week needs a little pick-me-up—like a Friday that’s been dragging its feet. My family goes nuts for these because they’re basically what happens when Pop-Tarts and cookies have a deliciously crumbly baby. Even my aunt Joan, who says she’s “not a sweet tooth,” insists on taking some “for the road” (read: for her purse). Sure, sometimes the jam tries to ooze out in the oven and it looks a little rustic, but honestly that’s half the charm. I’d bake these after a rough day just for the smell alone (which, by the way, should be bottled and sold as home air freshener, if you ask me).
You’ll Need This Stuff (But Don’t Panic If You Don’t Have Everything)
- 2 and a half cups all-purpose flour (sometimes I sneak in a bit of whole wheat if I’m feeling wild, but regular is my fallback)
- 1 teaspoon baking powder (I once used baking soda in a fog; it sorta worked, but the texture was odd)
- Half a teaspoon salt (fancy sea salt if you’ve got it, but table stuff works fine)
- 1 cup unsalted butter, melted and cooled (my grandmother said to use good old salted butter, and honestly, I can’t always tell the difference)
- 1 cup packed brown sugar (You can mix light and dark brown sugar; I sometimes do when the bag’s running low)
- Half a cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract (I ran out once and used maple—not bad, not bad at all)
- 4 frosted strawberry Pop-Tarts, chopped up (but any flavor, cinnamon, or s’mores—I tried blueberry once, and nobody complained)
- 3/4 cup strawberry or raspberry jam (or, well, whatever fruity stuff you find in the fridge—it all gets eaten)
- A handful of white chocolate chips (totally optional, but my son thinks they’re mandatory)
How I Throw These Together (Real Talk)
- Preheat your oven to 350°F (which is what my oven says, but I’d check, mine runs a bit hot sometimes). Line an 8×8 square pan with parchment paper or, if you like living dangerously, just grease it up well.
- Mix flour, baking powder, and salt in a bowl. I lost my sifter ages ago—just give it a quick whisk together or even a fork.
- In another, bigger bowl: melted butter, both sugars. Beat ’em together by hand or, on lazy days, with a mixer. Add eggs and vanilla. Stir it in till smooth (and here’s where a little taste won’t kill you, unless you’re strict about raw eggs—so, your call!).
- Add dry ingredients to wet. It’s going to be thick—a real arm workout. If it looks shaggy and not perfectly smooth, you’re on the right track.
- Gently fold in those Pop Tart chunks and chocolate chips (if using). Doesn’t matter if it’s not perfectly even—you’re not sculpting a statue.
- Press about two-thirds of dough into the pan. It’ll fight you a bit; just use damp hands or the back of a spoon. Smear the jam over. Don’t fuss if you’re not reaching the edges. Spoon blobs of the rest of the dough over top. Try to cover most of it but if some jam peeks out, it’s secretly the best part.
- Pop it in the oven and set a timer for 30-35 minutes, maybe check at 28 if your oven’s cranky. It’s done when it looks golden with some soft give (it’ll firm as it cools, so don’t overbake!).
- Let it cool—seriously, if you cut too soon it’ll just collapse into a tasty mess, though actually, I quite like it that way sometimes.
Stuff I Learned (Sometimes the Hard Way)
- If you use cold butter, the dough’s a pain to mix. Warm—just not hot—is easier.
- Swapping in blueberry Pop-Tarts? Careful, the jam layer gets extra runny. Maybe skip the extra jam…or just embrace the gooeyness.
- If you use a 9×9 pan, it bakes faster and the bars are thinner. Not bad, but you lose some chew.
Variations (Not All of Them Were Genius…)
- I tried a marshmallow fluff layer once. Tasted great but what a sticky project! Wouldn’t recommend for a first go.
- Using chocolate Pop-Tarts and peanut butter instead of jam? A bit heavy, but my brother labeled it “breakfast” and claimed victory.
- Skipping the jam entirely? Honestly, it’s just not as fun. Gotta have a little goo.
Equipment (And How to Improvise)
You’ll want a square baking tin (mine’s battered from years of use; still does the job). Parchment paper helps so much, but if you don’t have it, a good greasing and a careful spatula work. Oh, and if you lack a mixer, no worries—a wooden spoon and elbow grease will do. If you want to see what a good spatula looks like, Serious Eats has a whole spatula review—but don’t let lack of gear stop you, truly.
Storage: Like They Ever Last That Long!
Store these in an airtight container, room temp, for about three days; refrigerate if you’re worried about the jam. But, in my house, it’s rare I ever get to test their shelf-life—they disappear in, what, hours? If by some miracle you do have leftovers, they’re oddly good with ice cream the next day.
How I Like to Serve ‘Em
I’m partial to slicing generous squares and putting them on a plate next to a mug of milky tea. My cousin dips hers right in her coffee (don’t knock it till you try it!)—makes a rainy afternoon so much better. For parties? I pile them up, dust a bit of powdered sugar over—looks fancy even if the kids demolished the edges.
Pro Tips: Learned By, Well, Messing Up
- Patience is a virtue here. I rushed cutting once, and it just ended up a hot jammy heap (not bad with a spoon, but less impressive looking).
- Don’t overbake. I once got distracted catching up on Bake Off reruns, and the edges set up like bricks. Better slightly underbaked than fossilized.
- If the dough seems too dry, you can sneak in a splash of milk; actually, I find it helps in the winter.
FAQ (Honestly, People Ask These!)
- Can I use gluten-free flour? Yeah, you probably can, but make sure it’s a 1:1 swap type. Someone told me almond flour was a disaster, so proceed with caution.
- Do they freeze well? They do, but wrapping ’em tight is key. Otherwise, they get freezer burn and no one wants sad cookie bars.
- Is this breakfast or dessert? Both. Or lunch. Or 2am snack if you ask me. I mean, there’s fruit, so it’s basically health food, right?
- What Pop-Tart flavors work? Most of ’em—I’ve tried wild berry and even brown sugar cinnamon; it’s like a lucky dip every time. Savor the surprise.
- My jam leaked out everywhere. What did I do wrong? Actually, that’s just part of the fun! But if you really want to avoid it, use a thicker jam or cut back a tad.
- Do I have to use white chocolate chips? Nope, but they’re a sweet surprise. Dark chocolate’s fun too, or skip altogether.
This recipe’s adapted with a couple of tweaks from the brilliant Sally’s Baking Addiction—I tweak her base cookie dough for almost everything these days. And by the way, if you’ve never seen King Arthur Baking’s jam reviews (read those here), they’re surprisingly passionate about jam… makes me feel less weird about my fierce strawberry preferences!
So, there it is—Pop Tart Cookie Bars, the most joyful mess you’ll smear across a baking pan. If you make ‘em, save me a piece (or don’t; I totally get it). Let me know your experiments, too—maybe we’ll swap greatest kitchen mishaps someday.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 frosted strawberry pop tarts, chopped
- 1/2 cup rainbow sprinkles
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
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1Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
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2In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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3Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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4In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined.
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5Fold in chopped pop tarts and half of the rainbow sprinkles. Spread the dough evenly into the prepared pan.
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6Bake for 28 minutes or until the edges are golden and the center is set. Allow to cool, then whisk the powdered sugar and milk to make a glaze, drizzle over bars, and finish with remaining sprinkles. Slice and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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