Pop Tart Cookie Bars

All the goodness of your childhood favorite strawberry Pop Tart, but without the refined sugar, AND has a protein boost too!

No need to mess with pastry dough and sealing edges, either!

Serves: 16

Ingredients

• 1 3/4 cup Almond Flour
• 1/2 cup Vanilla Protein Powder
• 1 tsp Baking Powder
• 4 Tbsp Butter, Unsalted, Melted, or vegan butter
• 2 Tbsp Almond Milk, Unsweetened – Silk, Or milk of choice
• 2 Tbsp Coconut Palm Sugar, Or granular sweetener of choice
• 1/2 Tbsp Pure Vanilla Extract
• 1/2 tsp Almond Extract
• 3/4 cup Strawberry Fruit Spread, Jelly/jam/fruit spread
• 1 cup Confectioners Sugar, Powdered – Swerve, Or powdered sugar
• 1 1/2 Tbsp Almond Milk

Process

1. Combine dough ingredients together
2. Press half into an 8×8 pan lined with parchment paper
3. Layer jam overtop (I usedC Crofters organic strawberry fruit spread)
4. Freeze for 30 min
5. Gently press down other half of dough overtop jam layer (it won’t be perfect because you don’t want to press too hard and spread the jam. Your glaze will cover imperfections)
6. Bake at 350 for 17-20 min
7. Let cool completely. I placed in the freezer for an hour
8. Mix milk and powdered sugar together and pour overtop shortbread topping. Optional to add dye free sprinkles
9. Allow to set in fridge / freezer until no longer dripping
10. Cut into squares and enjoy!
11. Keep stored in fridge

Pop Tart Cookie Bars

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 17 minutes minutes

Servings: 16

Ingredients

• 1 3/4 cup Almond Flour
• 1/2 cup Vanilla Protein Powder
• 1 tsp Baking Powder
• 4 Tbsp Butter Unsalted, Melted, or vegan butter
• 2 Tbsp Almond Milk Unsweetened – Silk, Or milk of choice
• 2 Tbsp Coconut Palm Sugar Or granular sweetener of choice
• 1/2 Tbsp Pure Vanilla Extract
• 1/2 tsp Almond Extract
• 3/4 cup Strawberry Fruit Spread Jelly/jam/fruit spread
• 1 cup Confectioners Sugar Powdered – Swerve, Or powdered sugar
• 1 1/2 Tbsp Almond Milk

Instructions

• Combine dough ingredients together
• Press half into an 8×8 pan lined with parchment paper
• Layer jam overtop (I usedC Crofters organic strawberry fruit spread)
• Freeze for 30 min
• Gently press down other half of dough overtop jam layer (it won’t be perfect because you don’t want to press too hard and spread the jam. Your glaze will cover imperfections)
• Bake at 350 for 17-20 min
• Let cool completely. I placed in the freezer for an hour
• Mix milk and powdered sugar together and pour overtop shortbread topping. Optional to add dye free sprinkles
• Allow to set in fridge / freezer until no longer dripping
• Cut into squares and enjoy!
• Keep stored in fridge