Cookie Bars Archives - Cookies for Days https://cookiesfordays.com/category/cookie-type/cookie-bars/ Wed, 22 Apr 2026 14:54:42 +0000 en-US hourly 1 https://cookiesfordays.com/wp-content/uploads/2025/06/cropped-flavicon-full-color-copy-32x32.png Cookie Bars Archives - Cookies for Days https://cookiesfordays.com/category/cookie-type/cookie-bars/ 32 32 Oreo Truffle Cookie Bars  https://cookiesfordays.com/oreo-truffle-cookie-bars/ https://cookiesfordays.com/oreo-truffle-cookie-bars/#respond Wed, 22 Apr 2026 14:54:39 +0000 https://cookiesfordays.com/?p=90793 This Oreo Truffle Cookie Bar has actual Oreo Truffles layered in the middle! Paired with a sugar cookie base that is dotted with Oreo chunks and melty white chocolate it is the pinnacle of Oreo decadence. Oreo Truffle Cookie Bars Recipe This Oreo cookie bar is an Oreo lover’s dream. It takes a regular sugar...

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]]> This Oreo Truffle Cookie Bar has actual Oreo Truffles layered in the middle! Paired with a sugar cookie base that is dotted with Oreo chunks and melty white chocolate it is the pinnacle of Oreo decadence.

A stack of oreo truffle cookie bars.

Oreo Truffle Cookie Bars Recipe

This Oreo cookie bar is an Oreo lover’s dream. It takes a regular sugar cookie base and stuffs it with chopped Oreos and white chocolate. Then, between layers of that dough, you’ll find actual Oreo truffle mixture (yes, I’m talking about THE Oreo Truffles of Christmas treat fame). To top it all off, the bar is finished with an additional drizzle of white chocolate. The cookie bar is soft and chewy with little crunchy Oreo bits, melty white chocolate and the perfect dose of creamy Oreo truffle in every single bite, making it the perfect marriage of flavors and textures. I really just cannot get enough! 

An oreo cookie bar filled with oreo truffle.

Ingredients

Oreo Truffle Filling 

  • Oreos – Leave the filling inside! 
  • Cream cheese, softened – Use regular cream cheese, not the spreadable tub type. 

Oreo Sugar Cookie

  • Salted butter, softened – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
  • Granulated sugar
  • Eggs
  • Vanilla extract – This brings out the flavor of all of the ingredients and ties them together. 
  • All-purpose flour
  • Baking powder
  • Salt
  • Oreos, chopped – You will need a party pack of Oreos for this recipe. 
  • White chocolate chips, divided 
Side view of a cookies n cream cookie bar filled with oreo truffle.

How to Make Oreo Truffle Cookies

  1. Preheat your oven to 350°F (180°C) and spray a 9×13 pan with nonstick spray. Set aside. 
  2. Make the truffles by adding the cream cheese and Oreo cookies to a food processor. Process until smooth and combined.
  3. In the bowl of a stand mixer, cream the butter and granulated sugar until light in color and fluffy in texture.
  4. Scrape down the sides of the bowl and add in the eggs and vanilla. Mix until combined.
  5. Add in the flour, baking powder, and salt. Mix until a soft dough forms.
  6. Add in the chopped Oreos and 1 cup of white chocolate chips and mix until distributed. 
  7. Press half of the dough into the prepared pan then spread the Oreo truffle mixture on top. 
  8. Press the remaining half of the cookie dough onto the truffle mixture.
  9. Bake at 350°F for 18-22 mins or until the tops of the bars no longer look glossy and the internal temp reaches 165°F. Let the bars cool for 30 minutes in the pan.
  10. Melt ½ cup of white chocolate chips in a microwave safe bowl in 30 second increments, stirring in between. Drizzle the top of the cookie bars then let them cool completely prior to cutting and serving.
  11. Store in an airtight container in the refrigerator for up to 5 days.
Aerial view of oreo cookie bars filled with oreo truffle, cookie pieces, and white chocolate chips.

How should I store these cookie bars? 

These bars need to be stored in the fridge! I recommend placing them in an airtight container and enjoying them within 5 days. The bars can be stacked once the white chocolate has set.

Can I freeze these cookies? 

Yes! You can freeze these cookie bars with or without the white chocolate drizzle for up to 3 months! If freezing with the drizzle, place all cooled bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the chocolate is set. Move the cookie bars to a ziptop bag or airtight container, with parchment between layers.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
  • 9×13 pan – This is one of my fave pans for making cookie bars. 
  • Small food processor – This is a 4 cup food processor that is small but mighty! It helps blend the cookies + cream cheese + flavoring quickly and easily.
Oreo truffle cookie bars dotted with Oreos and white chocolates.

Other Oreo Favorites!

A sugar cookie bar filled with Oreo truffles.
Print

Oreo Truffle Cookie Bars

This Oreo Truffle Cookie Bar has actual Oreo Truffles layered in the middle! Paired with a sugar cookie base that is dotted with Oreo chunks and melty white chocolate it is the pinnacle of Oreo decadence.
Course Dessert
Keyword cookie bars, oreo truffle cookie bars, oreo truffles
Prep Time 45 minutes
Cook Time 22 minutes
Servings 24 squares

Ingredients

Oreo Truffle Filling

  • 36 Oreos
  • 8 oz cream cheese, softened

Oreo Sugar Cookie

  • 1 1/2 cups (333g) salted butter, softened
  • 1 1/2 cups (345g) granulated sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 4 1/2 cups (684g) all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 15 Oreos, chopped
  • 1 1/2 cups (300g) white chocolate chips, divided

Instructions

  • Preheat your oven to 350°F (180°C) and spray a 9×13 pan with nonstick spray. Set aside.
  • Make the truffles by adding the cream cheese and Oreo cookies to a food processor. Process until smooth and combined.
    36 Oreos , 8 oz cream cheese, softened
  • In the bowl of a stand mixer, cream the butter and granulated sugar until light in color and fluffy in texture.
    1 1/2 cups (333g) salted butter, softened, 1 1/2 cups (345g) granulated sugar
  • Scrape down the sides of the bowl and add in the eggs and vanilla. Mix until combined.
    3 eggs, 1 Tbsp vanilla extract
  • Add in the flour, baking powder, and salt. Mix until a soft dough forms.
    4 1/2 cups (684g) all-purpose flour, 3 tsp baking powder, 1/2 tsp salt
  • Add in the chopped Oreos and 1 cup of white chocolate chips and mix until distributed.
    15 Oreos, chopped , 1 1/2 cups (300g) white chocolate chips, divided
  • Press half of the dough into the prepared pan then spread the Oreo truffle mixture on top.
  • Press the remaining half of the cookie dough onto the truffle mixture.
  • Bake at 350°F for 18-22 mins or until the tops of the bars no longer look glossy and the internal temp reaches 165°F. Let the bars cool for 30 minutes in the pan.
  • Melt ½ cup of white chocolate chips in a microwave safe bowl in 30 second increments, stirring in between. Drizzle the top of the cookie bars then let them cool completely prior to cutting and serving.
  • Store in an airtight container in the refrigerator for up to 5 days.

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]]> https://cookiesfordays.com/oreo-truffle-cookie-bars/feed/ 0 Iced Oatmeal Cookie Bars  https://cookiesfordays.com/iced-oatmeal-cookie-bars/ https://cookiesfordays.com/iced-oatmeal-cookie-bars/#comments Thu, 12 Mar 2026 02:36:48 +0000 https://cookiesfordays.com/?p=90651 This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures. Oatmeal Cookie Bar Recipe Here’s the deal—I guarantee that you are underestimating how delicious these are....

The post Iced Oatmeal Cookie Bars  appeared first on Cookies for Days.

]]> This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures.

soft and chewy iced oatmeal cookie bars.

Oatmeal Cookie Bar Recipe

Here’s the deal—I guarantee that you are underestimating how delicious these are. They are not your grandmother’s oatmeal cookie! This is a thick and chewy, brown-sugar-is-king oatmeal cookie bar. I absolutely adore the texture on these bars. They are soft with a oatey chew that is just ridiculously good. And as a finish, a powdered sugar icing fills in all of the cracks and bumps on top. MMM. To sum: these cookie bars are warm and homey and all around SO GOOD.

Aerial view of brown sugar oatmeal cookie bars.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

  • Salted butter – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar
  • Egg
  • Canola oil – You can use another type of cooking oil (like vegetable) if you’d prefer. 
  • All-purpose flour
  • Cornstarch – The cornstarch helps the cookie bars stay nice and soft. 
  • Rolled oats  – You can also use old fashioned oats, but I don’t recommend quick oats for this recipe. 
  • Cinnamon 
  • Baking soda
  • Salt

Icing

  • Butter – Again, I use salted. 
  • Vegetable shortening – The shortening helps the frosting harden slightly and crust over, making these stackable. You can sub all butter if preferred. 
  • Powdered sugar
  • Vanilla `
  • Milk
An oatmeal cookie bar with a bite taken out of it.

How to Make Oatmeal Cookie Bars

  1. Preheat the oven to 350°F (180°C).
  2. In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and sugar until light in color and fluffy in texture.
  3. Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
  4. Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
  5. Loosely press the dough into a greased 9×13 pan leaving the top textured.
  6. Bake at 350°F (180°C) for 15-17 minutes or until the center no longer looks wet and glossy.

Icing

  1. While the cookie bars are baking, make the icing by combining the butter and shortening until smooth. 
  2. Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
  3. Transfer the icing to a zip top bag with the corner clipped or piping bag.
  4. Immediately after the bars come out of the oven, zig zag the icing on top of the cookie bars. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookie bars.
  5. Allow the bars to cool completely in the pan. Cut and serve.
  6. Enjoy!
Aerial view of a pan of iced oatmeal cookie bars.

How should I store these cookie bars? 

Once cooled, store your cookie bars in an airtight container on the counter for 3-5 days!

Can I freeze these cookie bars? 

Yes! You can freeze these cookie bars with or without the frosting for up to 3 months! If freezing with frosting, place all cooled and cut cookie bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the bars to a ziptop bag or airtight container, with parchment between layers of bars.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • I sometimes like to use parchment paper to line the greased 9×13 pan. Leave a little hanging over the sides of the pan to make it easy to remove the cookie bars from the pan.
  • Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting. 
  • Piping tips – This is a set of my 4 favorite piping tips. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
  • 9×13 pan – This is one of my fave pans for making cookie bars.
soft and chewy oatmeal cookie bars.

Oatmeal Desserts

an iced oatmeal cookie bar cut into squares and stacked.
Print

Iced Oatmeal Cookie Bars

This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures.
Course Dessert
Keyword cookie bars, iced oatmeal cookie bars, oatmeal cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 squares
Calories 126kcal

Ingredients

  • 3/4 cup (167g) salted butter, softened
  • 3/4 cup (185g) brown sugar
  • 1/4 cup (58g) granulated sugar
  • 1 egg
  • 1 Tbsp canola oil
  • 1 1/2 cup (228g) all-purpose flour
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 cups (150g) rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt

Icing

  • 1/4 cup (56g) salted butter, softened
  • 1 Tbsp vegetable shortening
  • 1 1/2 cups (161g) powdered sugar
  • 1 tsp vanilla `
  • 1-2 Tbsp milk

Instructions

  • Preheat the oven to 350°F (180°C).
  • In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and sugar until light in color and fluffy in texture.
    3/4 cup (167g) salted butter, softened , 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
  • Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
    1 egg, 1 Tbsp canola oil
  • Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
    1 1/2 cup (228g) all-purpose flour, 1 1/2 Tbsp cornstarch, 1 1/2 cups (150g) rolled oats, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt
  • Loosely press the dough into a greased 9×13 pan leaving the top textured.
  • Bake at 350°F (180°C) for 15-17 minutes or until the center no longer looks wet and glossy.

Icing

  • While the cookie bars are baking, make the icing by combining the butter and shortening until smooth.
    1/4 cup (56g) salted butter, softened , 1 Tbsp vegetable shortening
  • Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
    1 1/2 cups (161g) powdered sugar, 1 tsp vanilla `, 1-2 Tbsp milk
  • Transfer the icing to a zip top bag with the corner clipped or piping bag.
  • Immediately after the bars come out of the oven, zig zag the icing on top of the cookie bars. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookie bars.
  • Allow the bars to cool completely in the pan. Cut and serve.
  • Enjoy!

Nutrition

Calories: 126kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 11IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 1mg

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]]> https://cookiesfordays.com/iced-oatmeal-cookie-bars/feed/ 4 Patriotic Cake Batter Blondies  https://cookiesfordays.com/patriotic-cake-batter-blondies/ https://cookiesfordays.com/patriotic-cake-batter-blondies/#respond Thu, 12 Mar 2026 02:34:37 +0000 https://cookiesfordays.com/?p=90629 These are my special Cake Batter Blondies, dressed up to celebrate the Nation’s favorite holidays! With a soft fudgy blondie texture, a warm cake batter flavor, melty white chocolate and a good dose of red, white, and blue sprinkles these Patriotic Cake Batter Blondies are ready for your BBQ table. Patriotic Blondies These blondies are...

The post Patriotic Cake Batter Blondies  appeared first on Cookies for Days.

]]> These are my special Cake Batter Blondies, dressed up to celebrate the Nation’s favorite holidays! With a soft fudgy blondie texture, a warm cake batter flavor, melty white chocolate and a good dose of red, white, and blue sprinkles these Patriotic Cake Batter Blondies are ready for your BBQ table.

A cake batter blondie stacked on other blondies with red, white, blue sprinkles.

Patriotic Blondies

These blondies are begging to be your Memorial Day or 4th of July (or both) dessert! These have the same crackly top and fudgy soft interior you’d find on a brownie, but the flavor of a yummy birthday cake. Made with my own natural tasting cake batter flavoring, a buttery soft / chewy texture, chunks of white chocolate and patriotic sprinkles, they’re the perfect addition to any BBQ treat table. You don’t have to worry about these melting or becoming inedible in the warm evenings, they’re ready to party from the time you fire up the grill until you light the last firework. 

patriotic desserts stacked on their sides.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

  • Salted butter, melted – Unsalted butter will also work, I would just add an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar 
  • Eggs
  • Cake batter flavoring – This is what flavors the blondies and makes them such a party! 
  • All-purpose flour
  • Corn starch – The cornstarch helps keep your blondie brownies SO soft. 
  • Salt
  • White chocolate chips – A chopped up white chocolate bar will also do the trick. 
  • Sprinkles – To make these patriotic, you will use Red, White, and Blue sprinkles. You can of course use other colors, if desired.
side view of a stack of blondies decorated for memorial day. 4th of july dessert.

How to Make Patriotic Cake Batter Blondies

  1. Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
  2. In a large microwave safe bowl, melt the butter.
  3. To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
  4. Once mixed in, whisk in the eggs and cake batter flavoring.
  5. Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in. 
  6. Spread the dough into the prepared pan.
  7. Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
  8. Allow the blondies to cool completely before cutting. Enjoy!
Side view of a pan of patriotic cake batter blondies.

How to Store

Allow your cake batter blondies to cool completely. Cut them to your desired size and place in an airtight container or ziptop bag and store at room temperature for up to 4 days.

Can you freeze these?

You sure can! Once your cake batter blondies have cooled and been cut, place in a ziptop bag and freeze for up to 3 months.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Spatula – I love these silicone spatulas for folding in the ingredients and then spreading the dough into the pan. 
  • Microwave safe bowls:  I love how giant these are! They’re perfect for mixing up the  blondies and hold up well when microwaved. 
  • Thermometer – I use this electric thermometer to ensure the blondies are done baking in the middle! They need to be at 160°F! 
  • Whisk – This is my very favorite silicone whisk. I love that it doesn’t scratch my bowls and it is slightly more flexible for cleaning. 
  • 9×9 pan – This is a great pan. It bakes evenly and washes well!
cake batter blondies for 4th of july or memorial day dessert.

Patriotic Desserts

A cake batter blondie with red, white, and blue sprinkles.
Print

Patriotic Cake Batter Blondies

With a soft fudgy blondie texture, a warm cake batter flavor, melty white chocolate and a good dose of red, white, and blue sprinkles these Patriotic Cake Batter Blondies are ready for your BBQ table.
Course Dessert
Keyword blondies, cake batter, cake batter blondies, patriotic desserts
Prep Time 18 minutes
Cook Time 25 minutes
Servings 16 bars
Calories 181kcal

Ingredients

  • 1 cup (222g) salted butter, melted
  • 1 1/4 cup (308g) brown sugar
  • 1/4 cup (58g) granulated sugar
  • 2 eggs
  • 1 tsp cake batter flavoring
  • 2 1/4 cup (342g) all-purpose flour
  • 1 Tbsp corn starch
  • 1/2 tsp salt
  • 1/2 cup (100g) white chocolate chips
  • 1/2 cup (107g) red, white, and blue sprinkles

Instructions

  • Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
  • In a large microwave safe bowl, melt the butter.
    1 cup (222g) salted butter, melted
  • To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
    1 1/4 cup (308g) brown sugar, 1/4 cup (58g) granulated sugar
  • Once mixed in, whisk in the eggs and cake batter flavoring.
    1 tsp cake batter flavoring, 2 eggs
  • Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in.
    2 1/4 cup (342g) all-purpose flour, 1 Tbsp corn starch, 1/2 tsp salt, 1/2 cup (100g) white chocolate chips, 1/2 cup (107g) red, white, and blue sprinkles
  • Spread the dough into the prepared pan.
  • Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
  • Allow the blondies to cool completely before cutting. Enjoy!

Nutrition

Calories: 181kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 31IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg

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]]> https://cookiesfordays.com/patriotic-cake-batter-blondies/feed/ 0 Frozen Hot Cocoa Bars  https://cookiesfordays.com/frozen-hot-cocoa-bars/ https://cookiesfordays.com/frozen-hot-cocoa-bars/#comments Sat, 14 Feb 2026 21:50:33 +0000 https://cookiesfordays.com/?p=90454 A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round. Hot Cocoa Cookie Bar Recipe I can’t get over the fact that Frozen Hot Chocolate is an oxymoron. But even though...

The post Frozen Hot Cocoa Bars  appeared first on Cookies for Days.

]]> A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round.

Side view of a frozen hot cocoa cookie bar.

Hot Cocoa Cookie Bar Recipe

I can’t get over the fact that Frozen Hot Chocolate is an oxymoron. But even though it sounds wrong, I can guarantee that the flavors are anything but! All of the components of this cookie bar are fantastic. You get a nice fudgy hot chocolate flavored cookie bar and a thick / smooth / creamy hot cocoa mousse with fun little marshmallows on top. It is an indulgent dessert that really isn’t that much effort (feels like another oxymoron, but it’s true!). Whether you’re making these for a hot summer’s day or in the dead of winter, they’re sure to warm you with happiness without making you break a sweat.

If you’re not looking for a cookie bar recipe today, I also have a Frozen Hot Cocoa Cookie recipe (it’s a Crumbl dupe and it’s incredibly delicious too!).

Aerial view of a pan of hot cocoa bars cut into squares.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

Hot Cocoa Cookie Dough

  • Salted butter, softened – I like to use salted butter, but you can sub in unsalted butter if that’s your preference. I would just add an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Corn syrup – The corn syrup will help the cookie bar be rich, thick, and chewy. 
  • Vanilla extract  – This provides the best flavor base for these cookie bars.
  • All-purpose flour
  • Dutch processed cocoa – You can also use unsweetened cocoa powder. 
  • Hot cocoa mix powder only – You will actually use the powder you would make hot cocoa with. 
  • Corn starch – The corn starch helps keep the cookie bars ultra soft. 
  • Baking soda
  • Salt 
  • Milk chocolate chips – Use your favorite! I used Ghirardelli milk chocolate chips. 

Hot Cocoa Mousse + Toppings

  • Heavy whipping cream – You need whipping cream to get the mousse texture. 
  • Powdered sugar
  • Hot cocoa mix powder only 
  • Dutch processed cocoa
  • Mini marshmallows – I used regular mini marshmallows, not dehydrated marshmallows.
A hot cocoa bar topped with hot cocoa mousse and mini marshmallows.

How to Make Hot Cocoa Bars

  1. Preheat the oven to 350°F (180°C) and prepare a 9×13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside. 
  2. Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes. 
  3. Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
  4. Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  5. Add in the chocolate chips and fold in until incorporated. 
  6. Press the dough into the 9×13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
  7. Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
  8. Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.
  9. Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder. 
  10. Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
  11. Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.
  12. Chill until ready to cut and serve. Enjoy!
Aerial view of frozen hot chocolate bars cut into squares.

How should I store frozen hot chocolate bars? 

Once cooled and frosted, store your cookies in an airtight container in the fridge for 3-5 days!

Can I freeze these cookie bars? 

Yes! You can freeze these cookies with or without the mousse for up to 3 months! If freezing with mousse, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • You don’t have to use parchment paper to line your 9×13. But if you do, leave extra hanging over the sides to make it easy-peasy to get the cookie bars out of the pan without sticking. 
  • Offset spatula – I love using an offset spatula to frost the cookie bars because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer and transferring the dough to the pan.
  • 9×13 pan – This is one of my fave pans for making cookie bars.
A frozen hot cocoa bar topped with mousse and marshmallows.

Hot Chocolate Faves

A frozen hot cocoa cookie bar cut into squares and stacked.
Print

Frozen Hot Cocoa Bars

A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round.
Course Dessert
Keyword frozen hot cocoa bars
Prep Time 25 minutes
Cook Time 20 minutes
Servings 24 bars
Calories 216kcal

Ingredients

Hot Cocoa Cookie Dough

  • 1 cup (222g) salted butter, softened
  • 1 cup (246g) brown sugar
  • 1/3 cup (76g) granulated sugar
  • 2 eggs
  • 1 Tbsp corn syrup
  • 1/2 Tbsp vanilla extract
  • 2 1/2 cups (380g) all-purpose flour
  • 2/3 cup (80g) dutch processed cocoa
  • 1/3 cup (46g) hot cocoa mix, powder only
  • 3 tsp corn starch
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup (150g) milk chocolate chips

Hot Cocoa Mousse + Toppings

  • 1 1/2 cups (360 ml) heavy whipping cream
  • 3/4 cup (80g) powdered sugar
  • 3/4 cup (105g) hot cocoa mix powder only
  • 1 1/2 Tbsp dutch processed cocoa
  • mini marshmallows

Instructions

  • Preheat the oven to 350°F (180°C) and prepare a 9×13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside.
  • Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
    1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, 1/3 cup (76g) granulated sugar
  • Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
    2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract
  • Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
    2 1/2 cups (380g) all-purpose flour, 2/3 cup (80g) dutch processed cocoa, 1/3 cup (46g) hot cocoa mix, powder only, 3 tsp corn starch, 1 1/2 tsp baking soda, 3/4 tsp salt
  • Add in the chocolate chips and fold in until incorporated.
    3/4 cup (150g) milk chocolate chips
  • Press the dough into the 9×13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
  • Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
  • Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.
    1 1/2 cups (360 ml) heavy whipping cream
  • Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder.
    3/4 cup (80g) powdered sugar, 3/4 cup (105g) hot cocoa mix powder only, 1 1/2 Tbsp dutch processed cocoa
  • Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
  • Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.
    mini marshmallows
  • Chill until ready to cut and serve. Enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 237IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

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]]> https://cookiesfordays.com/frozen-hot-cocoa-bars/feed/ 1 Apple Crumb Cookie Bars https://cookiesfordays.com/apple-crumb-cookie-bars/ https://cookiesfordays.com/apple-crumb-cookie-bars/#comments Tue, 03 Feb 2026 20:11:35 +0000 https://cookiesfordays.com/?p=90389 You are not ready for these Apple Crumb Cookie Bars! With a slightly cakey sugar cookie base, a warm brown sugar apple filling, and a jaw dropping crumble topping, I am floored by these. Apple Crumb Cookie Bar Recipes Get ready for me to wax poetic about these Apple Crumb Bars. They simultaneously have soft-baked...

The post Apple Crumb Cookie Bars appeared first on Cookies for Days.

]]> You are not ready for these Apple Crumb Cookie Bars! With a slightly cakey sugar cookie base, a warm brown sugar apple filling, and a jaw dropping crumble topping, I am floored by these.

an apple crumb cookie bar cut into a square with a forkful taken out of it.


Apple Crumb Cookie Bar Recipes

Get ready for me to wax poetic about these Apple Crumb Bars. They simultaneously have soft-baked breakfast cookie bar AND apple crumble vibes. Like, you could comfortably eat these first thing in the morning or warm with ice cream for a happy dessert. You cannot go wrong! The textures are amaze with a slightly melt-in-your-mouth cookie base, great bites of tiny apple, and crunchy crumble topping. My team and I couldn’t stop eating just ‘one more bite.’

An apple crumb cookie bar in a pan.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

Brown Sugar Cookie Base

  • Salted butter, softened – I use salted butter, but you can sub in unsalted butter if that is your preference. If you choose unsalted butter, add in an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract – This acts as the very best flavor base for the cookies. 
  • Molasses – The molasses helps flavor the cookie and gives it a nice soft crumb. 
  • All-purpose flour
  • Baking powder
  • Salt

Apple Filling

  • Diced apples – I like to use honey crisp, they are firm and not overly sweet. 
  • Salted butter, softened – Again, you can sub in unsalted if you’d like. 
  • Brown sugar
  • Corn starch – This will help the mixture thicken and hold together. 
  • Cinnamon

Crumble Topping

  • Reserved cookie dough 
  • Rolled oats – You can use rolled or old fashioned, but don’t try instant oats here. 
  • Brown sugar
  • Cinnamon
Aerial view of a pan of apple crumb cookie bars.

How to Make Apple Crumb Cookie Bars

  1. Start by making the apple filling. In a sauté pan over medium heat, melt the butter. 
  2. Once melted, add the diced apples (¼-inch pieces), brown sugar, cornstarch, and cinnamon. Cook, stirring frequently, for 8–10 minutes, until the apples are fork-tender. Set aside.
  3. Preheat the oven to 350°F (180°C) and line a 9×13 pan with parchment paper, leaving overhang for easy removal.
  4. To make the cookie dough, cream the butter and sugars in a stand mixer until light and fluffy. This will take about 2 minutes. 
  5. Scrape down the bowl,  and add the eggs, vanilla, and molasses; mix until combined. 
  6. Once combined, add the flour, baking powder, and salt and mix just until a dough forms.
  7. Remove 1 cup of dough and set aside for the crumble topping. Press the remaining dough evenly into the prepared pan. 
  8. Spread the apple filling evenly over the dough.
  9. Make the crumble by adding the oats, brown sugar, and cinnamon to the reserved cookie dough. Mix until combined. 
  10. Crumble the topping over the apples, leaving some filling visible.
  11. Bake for 22–26 minutes, or until the topping is lightly browned. 
  12. Cool completely before removing from the pan and slicing. 
  13. Store in an airtight container at room temperature for 3–5 days. This is best enjoyed the first day for the crunchiest topping.
Side view of an apple crumb cookie bar with a sugar cookie base, apple filling, and crumble topping.

How should I store Apple Crumb Bars? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! The crumble topping will be crunchiest on the first day and soften over time.

Can I freeze Crumb Bars? 

Yes! You can freeze these bars for up to 3 months! I recommend placing all cooled and cut cookie bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • Parchment paper – I use this to line the 9×13, leaving some hanging over the sides to make it easy-peasy to remove the cooled cookie bars for easy cutting. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
  • 9×13 pan – This is one of my fave pans for making cookie bars.
A soft-baked apple crumb cookie bar.

Homestyle Desserts

An apple crumb cookie bar on top of additional bars.
Print

Apple Crumb Cookie Bars

You are not ready for these Apple Crumb Cookie Bars! With a slightly cakey sugar cookie base, a warm brown sugar apple filling, and a jaw dropping crumble topping, I am floored by these.
Course Dessert
Keyword apple crumb bars
Prep Time 40 minutes
Cook Time 18 minutes
Servings 24 bars
Calories 215kcal

Ingredients

Brown Sugar Cookie Base

  • 1 cup (222g) salted butter, softened
  • 2/3 cup (162g) brown sugar
  • 1/3 cup (76g) granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp molasses
  • 3 1/4 cups (494g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Apple Filling

  • 4 cups diced apples (About 5 medium apples)
  • 4 Tbsp salted butter
  • 1/3 cup (81g) brown sugar
  • 1 Tbsp corn starch
  • 1 1/2 tsp cinnamon

Crumble Topping

  • 1 cup reserved cookie dough
  • 1/2 cup (50g) rolled oats
  • 2 Tbsp brown sugar
  • 1/2 tsp cinnamon

Instructions

  • Start by making the apple filling. In a sauté pan over medium heat, melt the butter.
    4 Tbsp salted butter
  • Once melted, add the diced apples (¼-inch pieces), brown sugar, cornstarch, and cinnamon. Cook, stirring frequently, for 8–10 minutes, until the apples are fork-tender. Set aside.
    4 cups diced apples , 1/3 cup (81g) brown sugar, 1 Tbsp corn starch, 1 1/2 tsp cinnamon
  • Preheat the oven to 350°F (180°C) and line a 9×13 pan with parchment paper, leaving overhang for easy removal.
  • To make the cookie dough, cream the butter and sugars in a stand mixer until light and fluffy. This will take about 2 minutes.
    1 cup (222g) salted butter, softened, 2/3 cup (162g) brown sugar, 1/3 cup (76g) granulated sugar
  • Scrape down the bowl, and add the eggs, vanilla, and molasses; mix until combined.
    2 eggs, 2 tsp vanilla extract, 2 tsp molasses
  • Once combined, add the flour, baking powder, and salt and mix just until a dough forms.
    3 1/4 cups (494g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
  • Remove 1 cup of dough and set aside for the crumble topping. Press the remaining dough evenly into the prepared pan.
  • Spread the apple filling evenly over the dough.
  • Make the crumble by adding the oats, brown sugar, and cinnamon to the reserved cookie dough. Mix until combined.
    1 cup reserved cookie dough, 1/2 cup (50g) rolled oats, 2 Tbsp brown sugar, 1/2 tsp cinnamon
  • Crumble the topping over the apples, leaving some filling visible.
  • Bake for 22–26 minutes, or until the topping is lightly browned.
  • Cool completely before removing from the pan and slicing.
  • Store in an airtight container at room temperature for 3–5 days. This is best enjoyed the first day for the crunchiest topping.

Nutrition

Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 169mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 319IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 1mg

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]]> https://cookiesfordays.com/apple-crumb-cookie-bars/feed/ 2 Puppy Love Cookie Bars https://cookiesfordays.com/puppy-love-cookie-bars/ https://cookiesfordays.com/puppy-love-cookie-bars/#comments Wed, 28 Jan 2026 18:45:20 +0000 https://cookiesfordays.com/?p=90297 A rich, thick, and fudgy chocolate crinkle cookie bar loaded with mini m&ms and peanut butter chips. Topped off with a chocolate peanut butter ganache AND actual puppy chow, these Puppy Love Cookie Bars are doggone good. Puppy Love Cookie Bars Okay, for once we might have a dessert that’s bite is bigger than its...

The post Puppy Love Cookie Bars appeared first on Cookies for Days.

]]> A rich, thick, and fudgy chocolate crinkle cookie bar loaded with mini m&ms and peanut butter chips. Topped off with a chocolate peanut butter ganache AND actual puppy chow, these Puppy Love Cookie Bars are doggone good.

A puppy love Valentines cookie bar sitting on top of muddy buddies.

Puppy Love Cookie Bars

Okay, for once we might have a dessert that’s bite is bigger than its bark. That sounds lame, but hear me out: these cookie bars are the love child of my very favorite thick & fudgy chocolate crinkle cookies and the sweet chocolate peanut buttery goodness that is Puppy Chow. And they’re really, really yummy and really, really cute! Each chocolate cookie bar is stuffed with mini m&ms and peanut butter chips. Then it is topped with a peanut butter chocolate ganache, puppy chow pieces, and Valentine’s sprinkles. And the best part is you don’t have to scoop, roll, frost and decorate individual cookies. You do it in one fell-swoop because cookie bars are just the best like that. 


You can make these cookie bars with store bought puppy chow (aka muddy buddies) but I recommend making it with homemade puppy chow!

Side view of a chocolate cookie bar filled with peanut butter chips and m&ms.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

Cookie Bar 

  • Salted butter, softened – I like to use salted butter. But you can sub unsalted butter if that is your preference, you may just have to add an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Corn syrup – This will aid in making the cookies nicely soft and chewy. 
  • Vanilla extract – The vanilla provides a base of flavor that is so good.
  • Milk
  • All-purpose flour
  • Dutch processed cocoa powder  
  • Corn starch – The corn starch makes the cookies so soft. 
  • Baking soda
  • Salt
  • Mini Valentine m&ms – You will put these in the cookie and on top! 
  • Peanut butter chips  
  • Powdered sugar – This is to roll the cookies in before baking. 

Ganache + Toppings

  • Chocolate chips – Buy a high quality brand here! I like Ghirardelli. 
  • Peanut butter chips – Any brand will do, but the Reese’s brand is really good! 
  • Heavy cream 
  • Puppy chow – You can buy this from the store or make your own puppy chow at home!
  • Valentine sprinkles – I recommend stopping by your grocery store’s bakery and buying your sprinkles there! You can custom make your own mix and it will be much cheaper.
A stack of peanut butter chocolate Valentine cookie bars.

How to make Puppy Love Cookie Bars 

  1. Preheat the oven to 350° F (180° C).
  2. Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
  3. Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
  4. Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  5. Add in the m&m candies and peanut butter chips and mix gently just until distributed throughout the dough.
  6. Press the dough into a greased 9×13 pan. Sprinkle the top with powdered sugar.
  7. Bake at 350° F (180° C) for 14-16 minutes or until the dough has risen, no longer looks wet and glossy and begins to crackle.
  8. Allow the bars to cool completely.
  9. While the cookies are cooling, make the ganache. Measure out the heavy cream into a microwave-safe bowl.
  10. Microwave the cream for 1 1/2 minutes or until it is boiling.
  11. Remove the bowl from the microwave and add in the chocolate and peanut butter chips. Use a spoon and push the chips around so they are all covered by the heavy cream.
  12. Allow the chocolate and peanut butter chips to sit in the hot cream for 3-5 minutes.
  13. After the time is up, use a whisk and stir the chips into the heavy cream until smooth. If some of the chips have not melted, feel free to pop into the microwave for 15 seconds.
  14. Spread ganache onto the cookie bars and quickly top with a few whole pieces of puppy chow, some mini m&ms, and some festive sprinkles. 
  15. Allow the ganache to set completely before cutting the bars. 
  16. Store in an airtight container at room temperature for 3-5 days.
Aerial view of a valentines cookie bar inspired by puppy chow.

How should I store these cookie bars? 

Once cooled, decorated and cut, store your cookie bars in an airtight container on the counter for 3-5 days!

Can I freeze these cookie bars? 

Yes! You can freeze these cookies with or without the ganache for up to 3 months! If freezing with ganache, place all cool and cut cookie bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
  • Parchment paper – You can line your 9×13 with parchment! Leave some hanging over the sides so that you can use it as a sling to remove it from the pan once cooked and cooled. 
  • Offset spatula – I love using an offset spatula to frost the ganache onto the cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
  • Whisk – I like this for mixing up the ganache so it is nice & smooth. 
  • 9×13 pan – This is one of my fave pans for making cookie bars.
A chocolate peanut butter Valentine's Cookie bar.

Cookie Bars You’ll Love

A puppy love cookie bar - chocolate crinkle cookie with m&ms, peanut butter chips, ganache, puppy chow.
Print

Puppy Love Cookie Bars

A rich, thick, and fudgy chocolate crinkle cookie bar loaded with mini m&ms and peanut butter chips. Topped off with a chocolate peanut butter ganache AND actual puppy chow, these Puppy Love Cookie Bars are doggone good.
Course Dessert
Keyword puppy love cookie bars
Prep Time 20 minutes
Cook Time 16 minutes
Servings 24 cookie bars
Calories 122kcal

Ingredients

Chocolate Crinkle Cookie

  • 3/4 cup (167g) salted butter, softened
  • 3/4 cup (185g) brown sugar
  • 1/4 cup (58g) granulated sugar
  • 2 eggs
  • 1 Tbsp corn syrup
  • 1/2 Tbsp vanilla extract
  • 1 Tbsp milk
  • 2 cups (304g) all-purpose flour
  • 1/2 cup (60g) dutch processed cocoa powder
  • 1/2 Tbsp corn starch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200g) mini Valentine m&ms, plus more for topping
  • 1 cup (200g) peanut butter chips
  • 1/3 cup (35g) powdered sugar

Chocolate Peanut Butter Ganache + Toppings

  • 1/2 cup (100g) chocolate chips
  • 1/2 cup (100g) peanut butter chips
  • 1/3 cup (79ml) heavy cream
  • 1 cup puppy chow, store bought or homemade
  • Valentine sprinkles

Instructions

  • Preheat the oven to 350° F (180° C).
  • Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
    3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
  • Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
    2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract, 1 Tbsp milk
  • Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
    2 cups (304g) all-purpose flour, 1/2 cup (60g) dutch processed cocoa powder, 1/2 Tbsp corn starch, 1 tsp baking soda, 1/2 tsp salt
  • Add in the m&m candies and peanut butter chips and mix gently just until distributed throughout the dough.
    1 cup (200g) mini Valentine m&ms, plus more for topping, 1 cup (200g) peanut butter chips
  • Press the dough into a greased 9×13 pan. Sprinkle the top with powdered sugar.
    1/3 cup (35g) powdered sugar
  • Bake at 350° F (180° C) for 14-16 minutes or until the dough has risen, no longer looks wet and glossy and begins to crackle.
  • Allow the bars to cool completely.
  • While the cookies are cooling, make the ganache. Measure out the heavy cream into a microwave-safe bowl.
    1/3 cup (79ml) heavy cream
  • Microwave the cream for 1 1/2 minutes or until it is boiling.
  • Remove the bowl from the microwave and add in the chocolate and peanut butter chips. Use a spoon and push the chips around so they are all covered by the heavy cream.
    1/2 cup (100g) chocolate chips, 1/2 cup (100g) peanut butter chips
  • Allow the chocolate and peanut butter chips to sit in the hot cream for 3-5 minutes.
  • After the time is up, use a whisk and stir the chips into the heavy cream until smooth. If some of the chips have not melted, feel free to pop into the microwave for 15 seconds.
  • Spread ganache onto the cookie bars and quickly top with a few whole pieces of puppy chow, some mini m&ms, and some festive sprinkles.
    1 cup puppy chow, store bought or homemade, Valentine sprinkles
  • Allow the ganache to set completely before cutting the bars.
  • Store in an airtight container at room temperature for 3-5 days.

Nutrition

Calories: 122kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg

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]]> https://cookiesfordays.com/puppy-love-cookie-bars/feed/ 2 Chocolate Sugar Cookie Bars  https://cookiesfordays.com/chocolate-sugar-cookie-bars/ https://cookiesfordays.com/chocolate-sugar-cookie-bars/#comments Thu, 22 Jan 2026 16:29:04 +0000 https://cookiesfordays.com/?p=90227 The same thick and pillowy soft sugar cookie bar that you know and love but with a rich chocolatey flavor and a decadent chocolate frosting. Chocolate Sugar Cookie Bar Recipe I do not know why it took me so long to share these Chocolate Sugar Cookie Bars with you. Truly, my bad. I don’t say...

The post Chocolate Sugar Cookie Bars  appeared first on Cookies for Days.

]]> The same thick and pillowy soft sugar cookie bar that you know and love but with a rich chocolatey flavor and a decadent chocolate frosting.

A stack of 2 chocolate sugar cookie bars.

Chocolate Sugar Cookie Bar Recipe

I do not know why it took me so long to share these Chocolate Sugar Cookie Bars with you. Truly, my bad. I don’t say this lightly, THESE ARE EVERYTHING. The texture is perfectly soft and delightfully melt-in-your-mouthy. The chocolate flavor is spot on in the bar and in the frosting. You’re going to love them. And possibly need a ton of self control to keep you from shoving the whole pan straight into your mouth.

Aerial view of chocolate sugar cookie bars arranged on a cooling rack.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post!  

  • Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
  • Granulated sugar
  • Eggs
  • Vanilla extract – This helps give a subtle depth of flavor to the cookie bars that is so good! 
  • All-purpose flour
  • Dutch processed cocoa powder – The star of the delicious chocolatey show. 
  • Powdered sugar – The powdered sugar gives the cookie bars such a soft, melt-in-your mouth texture that you’re going to love! 
  • Corn starch – The corn starch also helps the cookie bars be ultra soft. 
  • Baking powder
  • Salt

Fudge Frosting

  • Salted butter, softened – Again, unsalted butter will also work here. 
  • Cream cheese, softened – Be sure to use the regular cube of cream cheese. Do not try to use the spreadable tub cream cheese. 
  • Dutch processed cocoa powder
  • Powdered sugar
  • Vanilla extract
  • Milk to thin, if needed
  • Colored sprinkles – Customize these cookie bars for any holiday or event by switching out the sprinkle colors! Pro tip: you can find any color you want at your grocery store’s bakery section for a good price!
Side view of a pan of chocolate flavored sugar cookie bar.

How to Make Chocolate Sugar Cookie Bars 

  1. Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with nonstick spray and set aside.
  2. Cream together the butter and granulated sugar, mixing until completely combined.
  3. Next, add the eggs and vanilla. Mix until well combined.
  4. Lastly, add the flour, cocoa powder, powdered sugar, corn starch, baking powder and salt. Mix until a soft dough forms.
  5. Press the finished dough into the prepared 9×13 pan.
  6. Bake at 350° F for 18-23 minutes. When it is done, the entire pan will rise slightly, and the top should no longer look wet, but will be shiny and almost ‘flakey’. The center of the bars should pass the toothpick test when they are ready to come out of the oven.
  7. Allow the cookie bars to cool completely before frosting.
  8. To make the frosting, start by whipping the butter and cream cheese until smooth.
  9. Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
  10. Add in the cocoa powder and the vanilla.
  11. Finally, add the milk 1 tsp at a time until you’ve reached your desired consistency.
  12. Frost the cooled cookie bars and top with sprinkles. Chill prior to cutting for perfect cuts. Enjoy!
Side view of a single chocolate sugar cookie bar on top of a sheet of other bars.

Chocolate Cookie Bar Storage

Once cooled, store your cookie bars in an airtight container. These can be stored in the fridge and served chilled or stored on the counter. Best when enjoyed within 3 days! 

These will also freeze well so long as they are used within 3 months. 

How to Cut Cookie Bars 

If you want really crisp edges on your cookie bars, I recommend chilling the cookie bar before cutting. Once chilled, make sure to use a large knife and wipe it off between cuts.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer, for spreading the dough into the pan and spreading the frosting on top. 
  • 9×13 pan – This is one of my fave pans for making cookie bars. 
  • Parchment paper – You can use this to line the pan (with sides of the paper sticking up and out of the pan) to make it easier to remove the baked cookie bars.
A chocolate sugar cookie bar with rainbow sprinkles.

Favorite Cookie Bars

A chocolate sugar cookie bar with a chocolate frosting and sprinkles.
Print

Chocolate Sugar Cookie Bars

The same thick and pillowy soft sugar cookie bar that you know and love but with a rich chocolatey flavor and a decadent chocolate frosting.
Course Dessert
Keyword chocolate sugar cookie bar, cookie bars
Prep Time 30 minutes
Cook Time 20 minutes
Servings 24 bars
Calories 152kcal

Ingredients

  • 1 1/2 cups (333g) salted butter, softened
  • 3/4 cup (173g) granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups (456g) all-purpose flour
  • 1/2 cup (60g) cocoa powder
  • 1 cup (107g) powdered sugar (heaping)
  • 1 1/2 Tbsp corn starch
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt

Fudge Frosting

  • 1/2 cup (111g) salted butter, softened
  • 3 oz cream cheese, softened
  • 2/3 cup (79g) dutch processed cocoa powder
  • 2 2/3 cups (284g) powdered sugar
  • 3 tsp vanilla extract
  • milk to thin, if needed
  • Colored sprinkles

Instructions

  • Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with nonstick spray and set aside.
  • Cream together the butter and granulated sugar, mixing until completely combined.
  • Next, add the eggs and vanilla. Mix until well combined.
  • Lastly, add the flour, cocoa powder, powdered sugar, corn starch, baking powder and salt. Mix until a soft dough forms.
  • Press the finished dough into the prepared 9×13 pan.
  • Bake at 350° F for 18-23 minutes. When it is done, the entire pan will rise slightly, and the top should no longer look wet, but will be shiny and almost ‘flakey’. The center of the bars should pass the toothpick test when they are ready to come out of the oven.
  • Allow the cookie bars to cool completely before frosting.
  • To make the frosting, start by whipping the butter and cream cheese until smooth.
  • Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
  • Add in the cocoa powder and the vanilla.
  • Finally, add the milk 1 tsp at a time until you’ve reached your desired consistency.
  • Frost the cooled cookie bars and top with sprinkles. Chill prior to cutting for perfect cuts. Enjoy!

Nutrition

Calories: 152kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 87mg | Fiber: 2g | Sugar: 20g | Vitamin A: 20IU | Calcium: 25mg | Iron: 1mg

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]]> https://cookiesfordays.com/chocolate-sugar-cookie-bars/feed/ 5 Hot Fudge Sundae Poptart Bar  https://cookiesfordays.com/hot-fudge-sundae-poptart-bar/ https://cookiesfordays.com/hot-fudge-sundae-poptart-bar/#comments Thu, 25 Sep 2025 16:12:06 +0000 https://cookiesfordays.com/?p=89504 Hot Fudge Sundae Poptart Bars are the most fun (and yummy!) poptart I’ve made yet! Chocolate cookie crust sandwiches a creamy vanilla buttercream and is topped off with vanilla icing, a chocolate drizzle and, of course, sprinkles. Hot Fudge Sundae Poptart Bar Recipe I may have let homemade poptarts become my personality lately. And I’m...

The post Hot Fudge Sundae Poptart Bar  appeared first on Cookies for Days.

]]> Hot Fudge Sundae Poptart Bars are the most fun (and yummy!) poptart I’ve made yet! Chocolate cookie crust sandwiches a creamy vanilla buttercream and is topped off with vanilla icing, a chocolate drizzle and, of course, sprinkles.

Fun giant hot fudge sundae poptart bars cut into squares.

Hot Fudge Sundae Poptart Bar Recipe

I may have let homemade poptarts become my personality lately. And I’m not even apologizing for it! And once you’ve tried this Hot Fudge Sundae Poptart Bar, you’ll completely understand why. Here are the high points: 

  • Tender & buttery chocolate cookie crust 
  • Creamy vanilla buttercream filling 
  • Crusting white glaze that mimics (and surpasses!) the original 
  • CUTE chocolate icing drizzle and sprinkle confetti 

A quick note about removing the baked poptart bar from the pan without breaking it: let it cool completely!! I know, I KNOW. It is so hard to wait! But because this cookie crust is delightfully delicate and layered with goodness, cooling time is imperative. Also, greasing up the pan nice and excessively is helpful, too.

Interested in other Poptart Cookie Bars? Check out the recipe for Brown Sugar Poptart Bars, S’mores Poptart Bars, and Strawberry Poptart Bars.

Hot fudge poptart bar cut into squares and stacked so you can see the vanilla filling.

Ingredients in Hot Fudge Poptarts

*You can find all of the exact quantities and instructions in the recipe card at the bottom of this post. 

Chocolate Cookie Crust

  • Salted butter, room temperature – You will find that I always use salted butter in my recipes. If you’re an unsalted butter type of person, you can absolutely sub that in (just be sure to add an extra pinch of salt to the dough). 
  • Granulated sugar
  • Brown sugar
  • Large egg
  • Vanilla extract
  • All-purpose flour 
  • Cocoa powder – I used unprocessed, but Dutch-processed will also work here. 
  • Baking soda
  • Salt

Vanilla Buttercream Filling

  • Salted butter – Again, I’m a fan of salted butter but unsalted works, too. 
  • Powdered sugar
  • Vanilla

Icing

  • Powdered sugar
  • Very warm water – Warm water will help bring the icing together and make it spreadable. 
  • Light corn syrup – You do not want to skip this! This is what will make the glaze harden like royal icing. If needed, you can use merengue powder (1 tsp) as a replacement. 
  • Clear vanilla flavoring – Clear vanilla will keep the icing nice and bright white, rather than a slightly murky white. 
  • Cocoa powder
  • Sprinkles – I used rainbow sprinkles (fun!) but you can use any colorway you’d like. Which means you could totally make this a Halloween hot fudge sundae poptart bar if you want.
Aerial view of hot fudge poptart bar cut into a square, sitting on top of the larger homemade poptart.

How to Make Hot Fudge Poptart Bars

  1. Preheat the oven to 350°F (180°C).
  2. To make the chocolate crust, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes. I typically use my stand mixer, but you can also use a hand mixer!
  3. Next, add the egg and vanilla extract, mixing until mostly combined.
  4. To the mixture, add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.
  5. Line a 9×13 pan with parchment and press half the dough evenly into the bottom. Lift the parchment with dough out of the pan and freeze. (Alternatively, roll the dough into a 9×13 rectangle on parchment, trim to fit, and freeze.)
  6. Grease the 9×13 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. Set aside.
  7. Make the vanilla filling by creaming the butter for 3 minutes, until light in color. Slowly add in the powdered sugar and vanilla extract and mix until combined. The frosting will be thick.
  8. Spread the frosting evenly on the cookie dough that has been pressed into the bottom of the pan.
  9. Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the second cookie dough sheet on top of the vanilla filling.
  10. Use the tines of a fork to gently crimp the edges together and then cut a few venting slits or holes.
  11. Bake at 350°F (180°C) for 17-20 minutes or until the edges and center are set and no longer glossy.
  12. Remove from the oven and let it cool completely.

Glaze + Decorating Directions

  1. Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
  2. Slowly add the powdered sugar to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
  3. Once fully mixed, add warm water 1/4 tsp at a time until the glaze reaches a slow dripping consistency.
  4. Remove approximately 1 Tbsp of the icing and place it in a small bowl. Whisk the cocoa powder into the small portion of icing and set aside.
  5. With the pop tart fully cooled, carefully remove the pop tart from the pan and then pour and spread the white glaze onto the top of the pop-tart.
  6. Drizzle the chocolate icing on top of the white icing and then top with sprinkles.
  7. Allow the icing to set up completely, cut and enjoy.
Side view of a hot fudge sundae poptart bar with vanilla buttercream filling.

Storage

Allow the glaze to completely harden and store this poptart bar in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

Giant hot fudge sundae poptart bar cut into squares.

Fun Favorites

A hot fudge sundae poptart bar cut into a square on top of a huge homemade poptart.
Print

Hot Fudge Sundae Poptart Bar

Hot Fudge Sundae Poptart Bars are the most fun (and yummy!) poptart I’ve made yet! Chocolate cookie crust sandwiches a creamy vanilla buttercream and is topped off with vanilla icing, a chocolate drizzle and, of course, sprinkles.
Course Breakfast, Dessert
Keyword hot fudge sundae poptart bar, poptart, poptart bar
Prep Time 45 minutes
Cook Time 17 minutes
Servings 16 servings
Calories 4759kcal

Ingredients

Chocolate Cookie Crust

  • ¾ cup (167g) salted butter, room temperature
  • ½ cup (115g) granulated sugar
  • 2/3 cup (162g) brown sugar, packed
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 ¾ cups + 1 Tbsp (418g) all-purpose flour
  • 1/2 cup (60g) cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Vanilla Buttercream Filling

  • 1/4 cup (56g) salted butter
  • 1 1/2 cups (161g) powdered sugar
  • 1 tsp vanilla

Icing

  • 1 1/2 cups (161g) powdered sugar
  • 2 1/2 Tbsp very warm water, plus more as needed
  • 1/2 Tbsp light corn syrup
  • 1/4 tsp clear vanilla flavoring
  • 1 tsp cocoa powder
  • sprinkles

Instructions

  • Preheat the oven to 350°F (180°C).
  • To make the chocolate crust, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
    ¾ cup (167g) salted butter, room temperature, ½ cup (115g) granulated sugar, 2/3 cup (162g) brown sugar, packed
  • Next, add the egg and vanilla extract, mixing until mostly combined.
    1 large egg, 1/2 tsp vanilla extract
  • To the mixture, add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.
    2 ¾ cups + 1 Tbsp (418g) all-purpose flour, 1/2 cup (60g) cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt
  • Line a 9×13 pan with parchment and press half the dough evenly into the bottom. Lift the parchment with dough out of the pan and freeze. (Alternatively, roll the dough into a 9×13 rectangle on parchment, trim to fit, and freeze.)
  • Grease the 9×13 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. Set aside.
  • Make the vanilla filling by creaming the butter for 3 minutes, until light in color. Slowly add in the powdered sugar and vanilla extract and mix until combined. The frosting will be thick.
    1/4 cup (56g) salted butter, 1 1/2 cups (161g) powdered sugar, 1 tsp vanilla
  • Spread the frosting evenly on the cookie dough that has been pressed into the bottom of the pan.
  • Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the second cookie dough sheet on top of the vanilla filling.
  • Use the tines of a fork to gently crimp the edges together and then cut a few venting slits or holes.
  • Bake at 350°F (180°C) for 17-20 minutes or until the edges and center are set and no longer glossy.
  • Remove from the oven and let it cool completely.
  • Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
    2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
  • Slowly add the powdered sugar to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
    1 1/2 cups (161g) powdered sugar
  • Once fully mixed, add warm water 1/4 tsp at a time until the glaze reaches a slow dripping consistency.
  • Remove approximately 1 Tbsp of the icing and place it in a small bowl. Whisk the cocoa powder into the small portion of icing and set aside.
    1 tsp cocoa powder
  • With the pop tart fully cooled, carefully remove the pop tart from the pan and then pour and spread the white glaze onto the top of the pop-tart.
  • Drizzle the chocolate icing on top of the white icing and then top with sprinkles.
    sprinkles
  • Allow the icing to set up completely, cut and enjoy.

Nutrition

Calories: 4759kcal | Carbohydrates: 1001g | Protein: 78g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 2113mg | Potassium: 1411mg | Fiber: 34g | Sugar: 463g | Vitamin A: 1418IU | Calcium: 177mg | Iron: 37mg

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]]> https://cookiesfordays.com/hot-fudge-sundae-poptart-bar/feed/ 2 Smores Poptart Bar  https://cookiesfordays.com/smores-poptart-bar/ https://cookiesfordays.com/smores-poptart-bar/#respond Mon, 15 Sep 2025 20:03:35 +0000 https://cookiesfordays.com/?p=89445 Popping in with a crazy good giant Smores Poptart recipe! A tender graham cracker cookie crust with a marshmallow fluff and hot fudge filling topped off with a chocolate icing, this homemade pop-tart is here to steal the show. Smores Poptart Recipe I’m going to be frank with you; this giant Smores poptart bar cookie...

The post Smores Poptart Bar  appeared first on Cookies for Days.

]]> Popping in with a crazy good giant Smores Poptart recipe! A tender graham cracker cookie crust with a marshmallow fluff and hot fudge filling topped off with a chocolate icing, this homemade pop-tart is here to steal the show.

Aerial view of smores poptart cut into squares on wire cooling rack.

Smores Poptart Recipe

I’m going to be frank with you; this giant Smores poptart bar cookie needs to be added to the top of your ‘to bake’ list. Here’s why: 

  1. It’s a giant poptart cookie! It’s fun and delicious and really I don’t think you need any other reason. 
  2. This has the BEST graham cracker cookie ‘crust.’ It is tender, and golden, and soft and flaky. All good notes. 
  3. The Smores poptart is filled with marshmallow fluff (yum) AND hot fudge. 
  4. The final reason is the icing on top. Both figuratively and literally.

Interested in other Poptart Cookie Bars? Check out the recipe for Brown Sugar Poptart Bars and Strawberry Poptart Bars.

Side view of interior of homemade smores poptart.

Ingredients in Homemade Smores Poptarts

*Exact quantities and directions can be found in the recipe card at the bottom of this post.

Graham Cracker Cookie:

  • Salted butter, softened – I always use salted butter. You can use unsalted butter, if you’d like to! If you choose to make the swap, add an extra pinch of salt to the dough. 
  • Brown sugar
  • Egg
  • Vanilla 
  • All-purpose flour
  • Graham cracker crumbs – You can crush these with a rolling pin or in a food processor. 
  • Baking powder
  • Salt

Filling:

  • Hot Fudge Sauce – I used Smucker’s brand.
  • Marshmallow fluff 

Icing:

  • Powdered sugar 
  • Very warm water 
  • Light corn syrup – This is what will make the glaze harden like royal icing. Don’t omit this one! If needed, you can use merengue powder (1 tsp) as a replacement. 
  • Clear vanilla flavoring 
  • Cocoa powder
A smores poptart bar cut into a square, stacked on other bars.

How to Make a Smore’s Poptart 

  1. Start by preheating the oven to 350°F (180°C). 
  2. In the bowl of a stand mixer or with an electric hand mixer, combine and cream together the butter and brown sugar until light in color and fluffy in texture.
  3. Scrape the sides and add in the egg and vanilla, mix to combine. 
  4. Once combined, add the flour, graham cracker crumbs, baking powder and salt.
  5. Mix until a soft dough comes together. Divide the dough in half.
  6. Line a 9×13 pan with parchment paper and press half of the dough into the bottom of the pan. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Place the dough on the parchment paper into the freezer.
  7. Grease the 9×13 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.
  8. Fill a piping bag with the hot fudge. Snip the end of the bag and pipe the hot fudge into stripes on the dough in the pan lengthwise, leaving space for the marshmallow fluff and a border around the edges of the poptart so we can seal the dough together.
  9. Repeat with the marshmallow fluff.
  10. Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place on top of the glaze.
  11. Use the tongs of a fork to gently crimp the edges of the dough and then cut a few venting slits or holes.
  12. Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
  13. Remove from the oven and allow it to cool completely.

Making the Icing

  1. Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
  2. Slowly add the powdered sugar and cocoa powder to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
  3. Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
  4. Carefully remove the pop tart from the pan, pour and spread the glaze onto the top of the pop-tart.
  5. Allow the icing to set up, cut and enjoy.
A wire cooling rack with homemade poptarts filled with smores filling.

How should I store Smores Poptarts?

Allow the glaze to completely harden and store this poptart in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

Smores poptart cookie bars on a wire cooling rack. Across the top it says "Smores poptart bars"

More Poptart Recipes

A giant smores poptart cut into pieces on a wire cooling rack.
Print

Smores Poptart Bar

Popping in with a crazy good giant Smores Poptart recipe! A tender graham cracker cookie crust with a marshmallow fluff and hot fudge filling topped off with a bright white icing, this homemade pop-tart is here to steal the show.
Course Breakfast, Dessert
Keyword poptart bar, smores poptart
Prep Time 45 minutes
Cook Time 17 minutes
Servings 16 servings
Calories 178kcal

Ingredients

Graham Cracker Cookie

  • 3/4 cup salted butter, softened
  • 3/4 cups brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Filling

  • 11.5 oz jar hot fudge sauce (I used Smucker's brand)
  • 7 oz jar marshmallow fluff

Icing:

  • 1 1/2 cups powdered sugar
  • 2 1/2 Tbsp very warm water, plus more as needed
  • 1/2 Tbsp light corn syrup
  • 1/4 tsp clear vanilla flavoring
  • 2 Tbsp cocoa powder

Instructions

  • Start by preheating the oven to 350°F (180°C).
  • In the bowl of a stand mixer or with an electric hand mixer, combine and cream together the butter and brown sugar until light in color and fluffy in texture.
    3/4 cup salted butter, softened, 3/4 cups brown sugar
  • Scrape the sides and add in the egg and vanilla, mix to combine.
    1 egg, 1 1/2 tsp vanilla
  • Once combined, add the flour, graham cracker crumbs, baking powder and salt.
    2 1/4 cups all-purpose flour, 1 cup graham cracker crumbs, 1 1/2 tsp baking powder, 1/4 tsp salt
  • Mix until a soft dough comes together. Divide the dough in half.
  • Line a 9×13 pan with parchment paper and press half of the dough into the bottom of the pan. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Place the dough on the parchment paper into the freezer.
  • Grease the 9×13 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.
  • Fill a piping bag with the hot fudge. Snip the end of the bag and pipe the hot fudge into stripes on the dough in the pan lengthwise, leaving space for the marshmallow fluff and a border around the edges of the poptart so we can seal the dough together.
    11.5 oz jar hot fudge sauce, 7 oz jar marshmallow fluff
  • Repeat with the marshmallow fluff.
  • Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place on top of the glaze.
  • Use the tongs of a fork to gently crimp the edges of the dough and then cut a few venting slits or holes.
  • Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
  • Remove from the oven and allow it to cool completely.
  • Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
    1 1/2 cups powdered sugar, 2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
  • Slowly add the powdered sugar and cocoa powder to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
    2 Tbsp cocoa powder
  • Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
  • Carefully remove the pop tart from the pan, pour and spread the glaze onto the top of the pop-tart.
  • Allow the icing to set up, cut and enjoy.

Nutrition

Calories: 178kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 119mg | Potassium: 56mg | Fiber: 1g | Sugar: 23g | Vitamin A: 15IU | Calcium: 40mg | Iron: 1mg

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The post Smores Poptart Bar  appeared first on Cookies for Days.

]]> https://cookiesfordays.com/smores-poptart-bar/feed/ 0 Brown Sugar Cinnamon Poptart Bars  https://cookiesfordays.com/brown-sugar-cinnamon-poptart-bars/ https://cookiesfordays.com/brown-sugar-cinnamon-poptart-bars/#comments Tue, 15 Jul 2025 03:37:29 +0000 https://cookiesfordays.com/?p=89194 Is this the most fun dessert I’ve made in a while? Yes. This is a GIANT Pop-tart bar with the iconic brown sugar cinnamon poptart filling and frosting that you remember from when you were a kid. Pop-tart Recipe I’m calling it right now: this giant poptart is the IT breakfast for the coming school...

The post Brown Sugar Cinnamon Poptart Bars  appeared first on Cookies for Days.

]]> Is this the most fun dessert I’ve made in a while? Yes. This is a GIANT Pop-tart bar with the iconic brown sugar cinnamon poptart filling and frosting that you remember from when you were a kid.

Interior of a giant cinnamon brown sugar poptart cut into a square.

Pop-tart Recipe

I’m calling it right now: this giant poptart is the IT breakfast for the coming school year. With a buttery crisp crust that is pure perfection, a warm brown sugar cinnamon filling and a hard dark brown sugar icing on top, this pop-tart checks all of the boxes. Giant poptarts are toasty and delicious and SO STINKIN’ FUN. You’ll start by making brown sugar cinnamon poptarts for the kids but you’ll soon be making excuses to make them for yourself. 

Giant pop-tart with brown sugar filling cut into squares.

Ingredients in Homemade Poptarts

All instructions and ingredient quantities can be found at the bottom of the post!

Sugar Cookie Crust

  • Salted butter, softened – I like to use salted butter. If using unsalted butter, add an extra pinch of salt to the dough. 
  • Granulated sugar
  • Egg
  • Vanilla 
  • All-purpose flour
  • Baking powder
  • Canola oil – This gives the crust a little buttery crisp texture that is perfection. 

Brown Sugar Cinnamon Filling

  • Melted butter – Again, I use salted butter! 
  • Light brown sugar
  • All-purpose flour
  • Ground cinnamon 

Glaze

  • Very warm water – Using warm water will help the glaze come together and spread onto the pop-tart easily. 
  • Light corn syrup – This is what will make the glaze harden like royal icing. Don’t omit this one! If needed, you can use merengue powder (1 tsp) as a replacement. 
  • Dark brown sugar 
  • Clear vanilla flavoring 
  • Powdered sugar
Giant brown sugar poptart cut into bars with the interior filling showing.

How to Make a Giant Pop-tart

  1. Preheat the oven to 350°F (180°C).
  2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and granulated sugar until light in color and fluffy in texture.
  3. Scrape the sides and add in the egg and vanilla. 
  4. Once combined, add the flour, baking powder, and canola oil. Mix until a soft dough comes together. Divide the dough in half.
  5. Line a 9×13 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 9×13 pan. Remove the parchment paper and dough and place in the freezer.
  6. Grease the 9×13 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. In a medium sized bowl, combine the ingredients for the filling until you achieve a wet sand texture.
  8. Spread the filling onto the bottom cookie crust in the pan, leaving the edges empty so we can crimp the top and bottom crust together.
  9. Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the filling.
  10. Use the tines of a fork to gently crimp the edges and then cut a few venting slits or holes.
  11. Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
  12. Remove from the oven and allow the poptart to cool completely.
  13. Once cool, make the glaze by whisking together the warm water, corn syrup, dark brown sugar, and clear vanilla in a medium sized bowl.
  14. Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
  15. Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
  16. Carefully remove the baked pop tart from the pan and pour/spread the glaze onto the top of the pop-tart.
  17. Allow the icing to set completely before cutting.
  18. Enjoy!
Poptart bars topped with brown sugar glaze. Picture of the crimped edges.

Can I use other fillings?

Yes, you can! I actually have a recipe for a strawberry pop-tart recipe if you’d like. Alternatively, you can use any type of fruit preserve in place of the brown sugar/cinnamon filling.

Storing this Giant Pop-Tart

Allow the glaze to completely harden and store this poptart in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

A giant pop-tart cut into pieces and scattered on the counter. Across the top it says "brown sugar cinnamon pop-tart bars" in text.

Breakfast Faves

A brown sugar cinnamon poptart bar cut into squares and stacked.
Print

Brown Sugar Cinnamon Poptart Bars

Is this the most fun dessert I’ve made in a while? Yes. This is a GIANT Pop-tart bar with the iconic brown sugar cinnamon poptart filling and frosting that you remember from when you were a kid.
Course Breakfast, Dessert
Keyword brown sugar cinnamon pop-tart, Giant Pop-tart, poptart
Prep Time 20 minutes
Cook Time 17 minutes
Servings 16 servings
Calories 228kcal

Ingredients

Sugar Cookie Crust

  • 3/4 cup (167g) salted butter, softened
  • 3/4 cup (173g) granulated sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 2 1/4 cups (342g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 Tbsp canola oil

Brown Sugar Cinnamon Filling

  • 1/4 cup (56g) melted butter
  • 1 cup (246g) light brown sugar
  • 2 Tbsp all-purpose flour
  • 2 tsp ground cinnamon

Glaze

  • 2 1/2 Tbsp very warm water, plus more as needed
  • 1/2 Tbsp light corn syrup
  • 1/4 cup (62g) dark brown sugar
  • 1/4 tsp clear vanilla flavoring
  • 1 1/2 cups (161g) powdered sugar

Instructions

  • Preheat the oven to 350°F (180°C).
  • In the bowl of a stand mixer or with an electric hand mixer, combine the butter and granulated sugar until light in color and fluffy in texture.
    3/4 cup (167g) salted butter, softened, 3/4 cup (173g) granulated sugar
  • Scrape the sides and add in the egg and vanilla.
    1 egg, 1 1/2 tsp vanilla
  • Once combined, add the flour, baking powder, and canola oil. Mix until a soft dough comes together. Divide the dough in half.
    2 1/4 cups (342g) all-purpose flour, 1 1/2 tsp baking powder, 1 Tbsp canola oil
  • Line a 9×13 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 9×13 pan. Remove the parchment paper and dough and place in the freezer.
  • Grease the 9×13 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.
  • In a medium sized bowl, combine the ingredients for the filling until you achieve a wet sand texture.
    1/4 cup (56g) melted butter, 1 cup (246g) light brown sugar, 2 Tbsp all-purpose flour, 2 tsp ground cinnamon
  • Spread the filling onto the bottom cookie crust in the pan, leaving the edges empty so we can crimp the top and bottom crust together.
  • Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the filling.
  • Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.
  • Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
  • Remove from the oven and allow the poptart to cool completely.
  • Once cool, make the glaze by whisking together the warm water, corn syrup, dark brown sugar, and clear vanilla in a medium sized bowl.
    2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 cup (62g) dark brown sugar, 1/4 tsp clear vanilla flavoring
  • Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
    1 1/2 cups (161g) powdered sugar
  • Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
  • Carefully remove the baked pop tart from the pan and pour/spread the glaze onto the top of the pop-tart.
  • Allow the icing to set completely before cutting.
  • Enjoy!

Nutrition

Calories: 228kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 49mg | Fiber: 1g | Sugar: 38g | Vitamin A: 16IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 1mg

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