Rainbow sprinkles: Confetti sprinkles are the key to making the bars look like the top of a pop tart!

After making cookie dough bars and monster cookie bars, I knew another recipe needed to be in the works! Inspired by store-bought strawberry pop tarts, these pop tart cookie bars are an easier version with all of the same flavors and textures. Use a fork to crimp the edges of each pop-tart, brush them with egg wash, then poke a few holes in the top for ventilation. She wrote: "They overall improved my mood when I was upset because it was a delicious bite of cookie dough but also had an indescribable flavor that just was a ‘pop’ of goodness in my mouth. Begin assembling your pop tart pastries by lightly flouring your surface. Roll the pastry onto the floured surface and cut into a total of 12 rectangles (6 per each pastry sheet). STEP FIVE: Make the second layer. Replace the parchment paper in the pan so that all four sides are covered again.STEP SEVEN: Bake! Take the top cookie dough slab out of the freezer and remove the parchment paper. Place it on top of the jam and press it firmly down to secure it. It's okay if some of the jam spills out of the side. Portion the dough: Use a large cookie scoop to portion the dough out. Place the dough balls about 2 inches apart on a lined baking sheet. If desired, add a couple of pieces of pop tart to the top of the dough balls. Are they all vegan? There is no vegan strawberry Pop Tart in the unfrosted variety, whereas there is a vegan frosted variety. The latter variety, on the other hand, is neither vegetarian nor vegan friendly. Gelatin, derived from animal tissue, makes these foods unsuitable for vegetarians and plant-based eaters alike. Softened Butter-I use salted butter because that is what I always have on hand. You could use unsalted if that is what you have, but you will want to add a pinch of salt to the recipe. Butter– Again you will want this to be softened so that it can cream together with the powdered sugar.

Pinch the seams together to seal and place it on the prepared baking sheet. Repeat with remaining 7 Pop-Tarts. Grab a baking sheet and line it with parchment paper. On top of the parchment, add six of your pre-cut pastry rectangles.

It's basically a step up from sugar cookie dough. Pop tart cookie dough is not refrigerated, and should not be dry or crumbly at all, because if the dough is too dry it is difficult to stuff with our filling, strawberry jam. They have a soft and chewy texture, and a layer of sweet strawberry preserves in the center of each bar that keeps them soft and moist for days. Portion out the dough into 1/3 cup portions. Working with one portion at a time split the portion in half and flatten each half with your hands. Preheat oven to 350°F. Line two baking sheets with silicone liners or foil, and if using foil, mist foil with cooking spray. Set aside. Cover the bowl with plastic wrap and chill the dough in the fridge for 20 minutes. This will make it easier to press into the pan.