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.

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Prep Time: 45

Cook Time: 17

Servings: 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 9x13 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 9x13 rectangle on parchment, trim to fit, and freeze.)
Grease the 9x13 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.

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