Hey y’all! If you love ooey-gooey cookie bars and crave the sweet nostalgia of Pop Tarts, you’re in for a real treat with these Pop Tart cookie bars. They’re packed with bright frosting, sprinkles, and a surprise fruity filling—making them perfect for parties, bake sales, movie nights, or any time you want to wow your friends and family. Ready to bake up some fun? Let’s get cooking!

Why You’ll Love This

Loaded with a chewy cookie base and a fruity Pop Tart center, every bite is pure comfort food bliss.
Super easy recipe: no complicated steps or hard-to-find ingredients.
Customizable with your favorite Pop Tart flavors and toppings.
Perfect for sharing—each bar is thick, vibrant, and bakery-worthy.
Great for making ahead—keeps well and freezes beautifully.

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
6 whole strawberry Pop Tarts (or your favorite flavor), chopped
1/2 cup white chocolate chips
1/2 cup rainbow sprinkles, plus extra for topping
1/3 cup strawberry jam
1 cup confectioners’ sugar (for glaze)
2-3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Step 1: Prep the Pan & Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth (about 2 minutes). Add the eggs and vanilla extract, mixing until well combined.

Step 4: Combine & Add Mix-Ins

Gradually add the dry ingredients to the wet, stirring just until no flour streaks remain. Gently fold in the chopped Pop Tarts, white chocolate chips, and 1/2 cup sprinkles.

Step 5: Assemble & Fill

Press about two-thirds of the dough into the bottom of the prepared pan. Gently spread strawberry jam over the dough. Drop spoonfuls of the remaining dough evenly over the top and carefully spread. Don’t worry if some jam peeks through!

Step 6: Bake

Bake for 27-32 minutes, or until the top is set and lightly golden. Cool completely in the pan before glazing.

Step 7: Make Glaze & Decorate

Whisk the confectioners’ sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until smooth—add more milk for a thinner consistency. Drizzle the glaze over cooled bars and immediately top with extra sprinkles. Let the glaze set before cutting into bars.

Recipe Notes

For neat slices, chill the baked bars in the fridge for 30 minutes before cutting.
Use room temperature eggs and butter for best mixing and texture.
Don’t overmix the dough—just until combined is perfect!

Variations

Try brown sugar cinnamon or blueberry Pop Tarts for a different flavor twist.
Swap in chocolate chips or butterscotch chips for a fun mix-in.
Make them gluten-free by using a 1:1 gluten-free flour blend and gluten-free toaster pastries.

Required Equipment

9×13-inch baking pan
Parchment paper
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons

Storage Instructions

Store bars in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate up to 1 week or freeze for up to 2 months (wrap bars tightly in plastic wrap and place in a freezer bag).
Bring frozen bars to room temperature before serving for best texture.

Serving Suggestions

Pair with a glass of cold milk or hot coffee for an afternoon pick-me-up.
Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
Great addition to lunchboxes or bake sale tables!

Pro Tips

Don’t skip lining the pan—this makes pulling out and slicing the bars super easy.
Fresh sprinkles will give you the brightest color—add them right after glazing so they stick beautifully.
Let the bars cool completely before glazing to prevent a melty mess.