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