Strawberry Pop-Tart Blondies
Indulge in the perfect marriage of nostalgic Pop-Tarts and the comforting appeal of blondies with these delightful bar cookies. Buttery, chewy, and generously filled with luscious strawberry jam, these adorable treats capture the essence of both beloved treats. Whether enjoyed for breakfast, brunch, or as a crowd-pleasing dessert, these bite-sized bars are a breeze to prepare. Here's everything you need to know:How to create the ultimate Pop-Tart blondies:Layer it strategically: Achieve the Pop-Tart effect by spreading half of the blondie batter in the baking pan, followed by a layer of jam, and then topping it with the remaining batter. While spreading the batter over the slippery jam can be a bit tricky, we have a handy trick for you. Dollop spoonfuls of batter on top of the jam, and then use an offset spatula or the back of a spoon to gently bring those dollops together, effectively enclosing the jam in the center of the bars. If a little jam gets mixed into the batter, fear not. It will still taste delicious, and besides, it will all be covered with frosting, so it will remain our little secret. ????Select your jam: While we opted for classic strawberry jam to achieve that authentic Pop-Tart vibe, feel free to use any jam or jelly you have on hand in the fridge. Get creative and experiment with different flavors!Give them a chill: For the best-looking glaze, allow the blondies to cool completely before applying the frosting. This will ensure a smooth and flawless finish.Utilize the right tools: While a chef's knife will suffice for cutting these bars, a serrated knife will provide cleaner and neater slices, adding that extra touch of perfection.
Ingredients
- Cooking spray
- 1 1/4 c. (270 g.) packed light brown sugar
- 3/4 c. (1 1/2 sticks) unsalted butter, melted
- 1/4 c. (50 g.) granulated sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 2 c. (240 g.) all-purpose flour
- 1 c. strawberry jam
- 1 c. (115 g.) powdered sugar
- 1 to 2 tbsp. whole milk
- Sprinkles, for decorating
Instructions
- Preheat oven to 350º. Grease an 8"-by-8" baking pan with cooking spray and line with parchment, leaving an overhang on 2 opposite sides.
- In a large bowl, whisk brown sugar, butter, and granulated sugar until well combined. Whisk in eggs, vanilla, and salt to blend. Stir in flour until just combined.
- Spread 1 1/2 cups batter in bottom of prepared pan. Top with dollops of jam, then gently spread jam over batter with an offset spatula or the back of a spoon.
- Dollop remaining batter over jam. Using offset spatula or the back of a spoon, gently smooth batter in an even layer, being careful not to disturb jam layer. (The goal is to trap the jam in the middle, like a Pop-Tart.)
- Bake blondies, tenting with foil if darkening too quickly, until golden around the edges and a tester inserted into the center comes out with a few moist crumbs attached, 45 to 50 minutes. Let cool in pan 15 minutes, then lift out of pan using parchment overhang and transfer blondies to a wire rack. Let cool completely.
- In a medium bowl, whisk powdered sugar and 1 tablespoon milk until smooth, adding more milk by the 1/2 teaspoonful until glaze is thick yet pourable.
- Pour glaze over cooled blondies and spread with offset spatula. Top with sprinkles. Let glaze rest until set, about 1 hour.
Nutrition
Calories: 419kcalCarbohydrates: 70gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 62mgSodium: 109mgPotassium: 91mgFiber: 1gSugar: 50gCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!