Pop-tart Cookie Bar
I cannot get over this Giant Pop-tart Cookie! This features a buttery, golden sugar cookie base that is stuffed with tart strawberry filling and topped with a hard sugar glaze and sprinkles.
Ingredients
- salted butter
- granulated sugar
- egg
- vanilla
- all-purpose flour
- baking powder
- canola oil
- Glaze for strawberries*
- powdered sugar
- very warm water
- light corn syrup
- clear vanilla flavoring
- coarse sparkling sugar sprinkles
Method
- 1
Preheat the oven to 350°F (180°C).
- 2
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
- 3
Scrape the sides and add in the egg and vanilla. Mix.
- 4
Once combined, add the flour, baking powder and canola oil. Mix until a soft dough comes together, then divide the dough in half.
- 5
Line a 9x13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9x13 pan. Remove the parchment paper and dough and place in the freezer.
- 6
Grease the 9x13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
- 7
Carefully and evenly spread the glaze for strawberries onto the bottom layer of cookie. Take care to leave a space around the edges of the pan.
- 8
Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the glaze.
- 9
Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.
- 10
Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
- 11
Remove from the oven allow it to cool completely.
- 12
Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
- 13
Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
- 14
Add additional warm water 1/4 tsp at a time until you reach a slow dripping consistency.
- 15
Carefully remove the pop tart from the pan, and pour and spread the glaze onto the top of the pop-tart.
- 16
Add sprinkles, allow the icing to set up, cut and enjoy!
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