Pop-tart Cookie Bars Recipe

Pop-Tart Cookie Bars are tasty bars with the tastes of everyone's favorite old-school breakfast treat!


– 4 cups super-fine almond flour – 1 1/3 cup tapioca flour – ½ teaspoon kosher salt – ¼ teaspoon baking soda – 6 tablespoons unsalted butter melted (sub vegan butter for dairy-free) – ½ cup maple syrup – 2 teaspoons vanilla extract – 1 large egg – 2/3 cup strawberry preserve for the frosting: – 1 cup powdered sugar – 2 tablespoons almond milk – ½ teaspoon vanilla extract – 1 tablespoon rainbow sprinkle


Start with a 350℉ oven. Spray a 9x9-inch baking pan with non-stick spray and overlay parchment paper. Cookies come out easier from the pan. Save pan.

Step 1

In a large bowl, mix almond, tapioca, salt, and baking soda. Remove lumps with whisk. Add egg, maple syrup, vanilla, and melted butter. Use rubber spatula to make dough.

Step 2

A rubber spatula or damp fingertips should evenly distribute half the dough in the pan. Spread strawberry preserves on the base with a rubber spatula.

Step 3

Bar-top dough reserved. Roll sticky paleo dough with two 10-inch parchment papers. Place remaining dough on center of counter parchment. Roll the dough into a 9x9 square on the second parchment paper.  

Step 4

Remove the top parchment paper carefully. Handily flip the roll dough with paper off the counter onto the jam. Press the edges lightly to cover most of the jam.

Step 5

Making frosting:- Mix almond milk, vanilla, and powdered sugar in a medium bowl. Let bars cool. Sprinkle sprinkles on spatula-iced bars. Let frosting set in fridge for 15 minutes.

Step 6

Also See

Gluten-free Blueberry Scones Recipe