The nostalgic flavors of childhood breakfast turned into a delectable dessert — Pop-Tart Cookie Bars. These bars capture the buttery, slightly chewy cookie crust and a sweet jam center reminiscent of the classic Pop-Tart, finished with a simple vanilla glaze and rainbow sprinkles for a fun, familiar touch.
I grew up on Pop-Tarts and their jam-and-frosting combo still feels like comfort food. This recipe is my take on that flavor, adapted into a grain-free, gluten-free cookie bar that can also be dairy-free if you use vegan butter. The method is straightforward, but working with grain-free dough can be a little tricky the first time. I’ve included tips to make rolling and assembling the bars easier, so you can get a clean, jam-filled middle without frustration.
Ingredients
- 4 cups super-fine almond flour
- 1 1/3 cups tapioca flour (also called tapioca starch)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter, melted (substitute vegan butter for dairy-free)
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 large egg
- 2/3 cup strawberry preserves (or raspberry preserves if you prefer)
For the Frosting
- 1 cup powdered sugar
- 2 tablespoons almond milk (or other plant/dairy milk)
- 1/2 teaspoon vanilla extract
- 1 tablespoon rainbow sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray or grease the pan if desired.
- In a large bowl, whisk together the almond flour, tapioca flour, salt, and baking soda until well combined and free of lumps.
- Add the melted butter, maple syrup, vanilla, and egg to the dry ingredients. Stir with a rubber spatula until a cohesive dough forms. The dough will be slightly tacky but should hold together.
- Divide the dough roughly in half. Press one half into the bottom of the prepared pan using damp hands or a spatula to form an even layer.
- Spoon and spread the strawberry preserves evenly over the base layer, leaving a small margin near the edges so the top layer can seal.
- To form the top layer, place the remaining dough between two sheets of parchment paper and roll it into a 9×9-inch square. If the dough sticks, lightly dust the parchment with tapioca flour or wet your rolling pin slightly. Remove the top sheet of parchment.
- Carefully transfer the rolled dough (on the bottom parchment) onto the jam-covered base. Peel off the remaining parchment and gently press the edges to seal most of the filling inside. It does not need to be perfect—small imperfections are fine.
- Bake for about 20 minutes, until the top is lightly golden. Remove from the oven and allow the bars to cool in the pan on a wire rack until they reach room temperature.
Make the Frosting
- While the bars cool, whisk together the powdered sugar, almond milk, and vanilla until smooth. The glaze should be thick but pourable—add a little more milk if needed.
- Once the bars are completely cool, spread the frosting evenly over the top and sprinkle with rainbow sprinkles. Chill in the refrigerator for at least 15 minutes to allow the frosting to set, then slice into 16 bars using a sharp knife.
Tips, Variations, and Storage
- Working with grain-free dough: The dough can be sticky. Chilling it briefly or rolling between parchment helps prevent sticking and makes transfer easier.
- Flavor swaps: Use raspberry, apricot, or your favorite jam for different flavors. A little lemon zest in the dough adds brightness.
- Dairy-free option: Substitute equal amounts of vegan butter to keep these bars dairy-free.
- Storage: Store bars in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 1 month—wrap tightly and thaw in the fridge before serving.
- Serving: These bars are great with coffee for breakfast, as an after-school treat, or packed in lunches for a nostalgic sweet bite.
Recipe Notes
Prep and bake times: about 25 minutes of active work, plus cooling time (allow at least 45 minutes to cool completely). This recipe yields approximately 16 bars. Diet-friendly: gluten-free, grain-free, and can be dairy-free when using a plant-based butter alternative.
Photography provided by Eat Love Eats.
Author: Alex Snodgrass