1-First Step: Beat 1 cup softened unsalted butter, 1/2 cup granulated sugar, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a large bowl until creamy, about 2 minutes. Use a stand mixer or hand mixer for smooth results. This creates the base for your cookie bars recipe.

2-Second Step: Gradually add 2 cups all-purpose flour, mixing on low until a soft dough forms. Divide into two equal portions one for bottom, one for top. For gluten-free pop tart bars, use certified flour here. Wrap one half in plastic and chill for 10 minutes to ease handling.

3-Third Step: Press the unchilled dough half evenly into a greased 9×13-inch baking pan lined with parchment for easy removal. Poke a few fork holes to prevent bubbling. Bake at 350°F for 10 minutes until lightly golden this solo bake sets the sturdy bottom of your homemade pop tarts.

4-Fourth Step: Remove from oven and spread 1 1/2 cups strawberry jam evenly over the warm crust. For strawberry pop tart cookie bars lovers, warm the jam slightly first for smoother spreading. Vegan jam works perfectly here too.

5-Fifth Step: Crumble or roll out the chilled dough half over the jam layer, pressing gently to seal edges. It does not need to be perfect a rustic look fits pop tarts dessert style. Cut small slits for steam escape, mimicking real pop tarts.

6-Sixth Step: Bake 15-20 more minutes until top turns golden brown. Total bake ensures crisp edges around the jammy center in frosted pop tart cookie bars. Cool in pan on a wire rack for 30 minutes, then fully in fridge for 1 hour to set.

7-Final Step: Whisk 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla until smooth. Drizzle over cooled bars, add sprinkles if desired. Slice into squares. For no bake pop tart bars, skip oven and chill layered crushed cookie-jam mix. Store as below. These steps make copycat pop tart cookie bars foolproof for busy parents or students.