A warm, buttery bar that hides a gooey Pop Tart center—easy to make and even easier to love.
These Pop Tart Cookie Bars mash up nostalgia and bakery-level texture in a 9×13 pan.
They’re perfect for make-ahead breakfasts, after-school snacks, or sharing at parties.
Ready in about an hour from start to finish, they deliver big flavor with minimal fuss.
Why You’ll Love This Pop Tart Cookie Bars
– Nostalgic Pop Tart filling tucked into a tender cookie crust.
– Fast assembly with pantry-friendly ingredients.
– Crowd-pleasing sweetness that isn’t cloying.
– Holds together for easy transport and gifting.
– Customizable by flavor or drizzle.
– Perfect for batch baking and freezing.
The taste is buttery and sweet with a soft, slightly chewy cookie base and a gooey, jammy or cream-filled center depending on your Pop Tart flavor.
The crumb is tender from the butter and brown sugar, while the filling gives pockets of concentrated flavor that keep each bite interesting.
"Brilliantly simple and dangerously addictive—my family devoured an entire pan in one afternoon. 10/10 repeat!" — Maya R., 5 stars
If you like hearty cookie bars, these Pop Tart Cookie Bars will become a new go-to for quick desserts.
Key Ingredients for Pop Tart Cookie Bars
Butter (1 cup, softened)
Butter is the backbone of the texture and flavor. It provides richness and helps the dough spread and brown evenly. Use unsalted European-style butter for a deeper, more complex flavor; if you substitute margarine or tub butter, the final texture will be softer and less flavorful.
Brown sugar (1 cup, packed)
Brown sugar adds moisture and a tender chew thanks to its molasses content. Dark brown sugar delivers a richer, almost caramel-like note, while light brown sugar keeps things milder. Substituting with all granulated sugar will yield a crisper, less tender bar.
All-purpose flour (3 cups)
Flour gives structure; 3 cups creates a sturdy base that still yields a tender crumb. Measure by spooning into the cup and leveling or weigh for accuracy—too much flour makes the bars dense and dry. If you try a 1:1 gluten-free flour, expect a different, sometimes crumblier texture.
Pop Tart filling (1 cup, your choice of flavor)
The filling supplies the signature taste and gooey center. Use whole Pop Tart filling scooped from inside the pastry or scrape from pre-baked Pop Tarts after toasting for added depth. Substituting with jam or Nutella changes sweetness and texture—jams can be runnier; chocolate spreads will be thicker and fudgier.
Full Ingredient List for Pop Tart Cookie Bars
– 1 cup butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup Pop Tart filling (your choice of flavor)
– 1 cup icing (optional, for drizzle)
Step-by-Step Instructions for Pop Tart Cookie Bars
Step 1: Preheat and prepare your pan
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly.
A thin layer of butter or nonstick spray prevents sticking and encourages even browning around the edges.
Pro Tip: The pan should look evenly coated with no puddles; the greased surface will glisten but not drip.
Step 2: Cream the butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and slightly pale.
This step incorporates air and dissolves sugar granules for a smoother dough that bakes up tender.
Pro Tip: When properly creamed, the mixture will look light and fluffy and will pull slightly when lifted with a spatula.
Step 3: Add the eggs and vanilla
Beat in the eggs one at a time, mixing fully after each addition, then stir in the vanilla extract.
The eggs stabilize the dough and add moisture and structure; vanilla enhances the overall flavor profile.
Pro Tip: The batter should look cohesive and glossy, not curdled or separated.
Step 4: Combine dry ingredients
In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture until a soft cookie dough forms.
Work in small additions to avoid overmixing, which can make bars tough.
Pro Tip: The dough should hold together without being sticky; it should be soft and slightly pliable to the touch.
Step 5: Reserve dough for topping and press base
Reserve 1 cup of cookie dough for the topping, then press the remaining dough evenly into the prepared pan to form the base layer.
Use an offset spatula or clean fingers to press the dough into an even thickness so the filling bakes consistently.
Pro Tip: The base should look even and smooth, with no thin spots near the edges.
Step 6: Add the Pop Tart filling
Spread 1 cup of Pop Tart filling evenly over the cookie dough layer, leaving a little margin at the edges to prevent overflow.
Too-thin a layer can bake out and be absorbed by the base; too-thick can bubble up and leak.
Pro Tip: The filling should sit in a glossy, even layer without gaps; you should see a clear contrast between dough and filling.
Step 7: Crumble the reserved dough on top
Crumble the reserved dough evenly over the filling in small to medium-sized pieces to create a rustic crumb topping.
Aim for 70–80% coverage so some filling peeks through and creates texture contrast.
Pro Tip: The top should look lumpy and patchy, not a single layer; this helps steam escape while baking.
Step 8: Bake until golden brown
Bake the assembled bars for 25–30 minutes, or until the top is golden brown and the edges are set.
Rotate the pan halfway through if your oven has hot spots to ensure even browning.
Pro Tip: The center should be set but still slightly soft; the aroma will be buttery and sweet and the top will be golden.
Step 9: Cool completely before cutting
Allow the pan to cool completely on a wire rack before cutting into squares to let the filling set and prevent runny slices.
Chilling briefly in the fridge makes cleaner cuts if you’re in a hurry.
Pro Tip: The surface should be room temperature and the filling should no longer be liquid when touched lightly at the edge.
Step 10: Drizzle with icing if desired
If using icing, drizzle it over cooled bars with a spoon or piping bag for a bakery-style finish.
A simple powdered sugar glaze thins with milk or cream to the perfect consistency for drizzling.
Pro Tip: The glaze should form lines that set within a minute or two, not pool into the filling.
Try a similar bar technique with seasonal fillings if you want to experiment with different center textures.
Expert Tips for Pop Tart Cookie Bars
– Use room-temperature butter and eggs for easier creaming and smoother dough.
– If edges brown too quickly, tent loosely with foil for the last 5–10 minutes.
– For chewier bars, use a higher ratio of brown sugar to granulated sugar.
– Overmixing after adding flour develops gluten; stop when the dough just comes together.
– Use an oven thermometer to ensure a true 350°F; inaccurate temps change bake time and texture.
– Line the pan with parchment for fuss-free removal and cleaner edges.
– If the center sinks, it likely needed more baking time or the filling was too warm when added.
– Swap a half-cup of flour for cornstarch to make an even more tender, shortbread-like base.
Read more about cookie bars for texture comparisons and to expand your bar-baking toolbox.
Storage & Freezing for Pop Tart Cookie Bars
Refrigerator: Store cooled bars in an airtight container for up to 5 days.
Layer with parchment between rows to avoid sticking.
Freezer: Wrap individual squares tightly in plastic wrap then aluminum foil, or freeze in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 3 months.
Label with the date.
Thawing: Thaw overnight in the fridge or at room temperature for 1–2 hours.
Reheating: Warm in a 300°F oven for 5–8 minutes or microwave a single square for 10–15 seconds to revive gooeyness.
Pro Tip: For the freshest texture, bring frozen bars to room temperature before icing.
Store and reheat like other rich cookie bars to preserve texture and flavor.
Variations & Substitutions for Pop Tart Cookie Bars
Brown Sugar Cinnamon Pop Tart variation
Replace the Pop Tart filling with a brown sugar cinnamon filling or use Brown Sugar Cinnamon Pop Tarts for a deeper warm spice note. The bars will taste more like a cinnamon roll and pair nicely with cream cheese drizzle.
Try similar swaps in other cookie-bar recipes for contrast in texture.
Chocolate Hazelnut Pop Tart bars
Swap the filling for chocolate-hazelnut spread or a chocolate Pop Tart filling and add 1/2 cup chopped hazelnuts to the dough. This creates a fudgier, more decadent bar with crunchy bits.
Strawberry Short Pop Tart bars
Use a strawberry or berry Pop Tart filling and top with a light lemon glaze to cut sweetness. The result is fruit-forward and bright—perfect for spring or summer.
Gluten-free Pop Tart Cookie Bars
Use a 1:1 gluten-free flour blend and reduce baking soda slightly; add an extra tablespoon of butter if the dough seems dry. Expect slightly different crumb but similar structure and an accessible option for gluten-free diets.
Frequently Asked Questions About Pop Tart Cookie Bars
Q: Can I use fresh jam instead of Pop Tart filling?
A: Yes. Use the same volume (about 1 cup) but strain out large chunks if you want a smooth layer. Fresh jam may be runnier, so bake an extra 3–5 minutes and allow longer cooling to set.
Q: How do I prevent the filling from bubbling over?
A: Leave a small border around the edges when spreading the filling and crumble the topping to allow steam escape. If you’re using a very runny filling, reduce the amount by 1/4 cup.
Q: Can these bars be made ahead for a party?
A: Absolutely. Bake, cool, and store in an airtight container at room temperature for 1–2 days or refrigerate up to 5 days. For best presentation, add icing right before serving.
Q: Why did my bars turn out dense?
A: Dense bars usually mean too much flour or overmixing after flour is added. Measure flour accurately and fold gently until just combined.
Q: Can I freeze the bars uncut?
A: Yes. You can freeze the whole pan tightly wrapped in plastic and foil for up to 3 months. Thaw in the fridge overnight before slicing for the cleanest cuts.
Final Thoughts on Pop Tart Cookie Bars
If you loved this mash-up of childhood flavor and baker’s technique, please leave a star rating in the recipe card below and pin it to Pinterest to share.
For more Pop Tart bar inspiration see Pop-Tart Cookie Bars – The Defined Dish, a flavorful take that inspired modern variations; the brown-sugar cinnamon approach at Brown Sugar Cinnamon Pop Tart Shortbread – Butternut Bakery is excellent for spice lovers; and this riff at Brown Sugar Cinnamon Pop Tart Bars – Inspired By Charm offers another technique you might want to try.
Pop Tart Cookie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish thoroughly.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and slightly pale.
- Beat in the eggs one at a time, mixing fully after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture until a soft cookie dough forms.
- Reserve 1 cup of cookie dough for the topping, then press the remaining dough evenly into the prepared pan to form the base layer.
- Spread 1 cup of Pop Tart filling evenly over the cookie dough layer, leaving a little margin at the edges to prevent overflow.
- Crumble the reserved dough evenly over the filling in small to medium-sized pieces.
- Bake the assembled bars for 25–30 minutes, or until the top is golden brown and the edges are set.
- Allow the pan to cool completely on a wire rack before cutting into squares.
- If using icing, drizzle it over cooled bars with a spoon or piping bag.