These Cookies and Cream Pop Tart Bars have all the nostalgia but with an elevated twist! Made with tender chocolate shortbread and a thick layer of cookies and cream, these bars capture the flavor of the classic pop tart layered with incredible textures and richness.
After creating strawberry pop tart bars and brown sugar cinnamon pop tart bars, I knew cookies and cream had to be the next flavor to tackle! These bars are incredibly tender, capturing all the nostalgic flavors of the classic pop tart while elevating them with rich textures and depth. One bite, and you’ll be transported back to childhood, but with a deliciously grown-up twist!
Serve them at parties, family gatherings, or for birthdays and Christmas cookie spreads! You can even pair them with milk, vanilla ice cream, or coffee to complement the rich flavors!
Before You Start
- Measure Dry Ingredients Properly: Use a kitchen scale for the most accurate measurements. Too much or too little of an ingredient can affect the final texture and taste of your bars.
- Use Dutch Cocoa for Best Color and Flavor: Dutch-process cocoa gives the shortbread a deep, rich color and flavor that regular cocoa powder just can’t match.
- Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature. This helps them blend more easily and evenly into your dough and filling.
- Use Good Quality White Chocolate: Use a high-quality white chocolate bar like Lindt instead of white chocolate chips. The chips do not melt properly and can affect the texture of your filling.
- Allow Bars to Cool Completely Before Adding Icing: Let the bars cool completely in the fridge for about 1-2 hours before adding the icing. This helps the icing set properly.
- Don’t Over bake: Keep a close eye on the baking time. Over baking can result in a dry shortbread layer. It’s better to slightly underbake as the bars will continue to firm up as they cool.
How To Add Filling To Shortbread
Adding the filling to your shortbread is a fun step that brings the bars to life, but it must be done the right way to get the perfect look and texture! Start by spreading an even layer of the prepared cream filling over the cooled chocolate shortbread base that’s already in your pan. Use a small offset spatula to get a smooth and even surface.
Next, take the frozen square of shortbread dough and carefully peel off the parchment paper. Gently place it on top of the filling, pressing down lightly to make sure it adheres well. If it’s a little too large to fit the pan, use a knife to cut some dough off the sides. If there are any gaps around the edges, scrape a bit of the dough from the center to fill them in. This step helps create the perfect bite!
Cookies and Cream Pop Tart Bars FAQ
Yes, you can substitute almond flour with oat flour in this recipe. However, all-purpose flour cannot be used as a substitute because it is different in thickness and will change the texture and consistency of the shortbread.
Yes, just substitute the all-purpose flour with a cup for cup gluten free baking flour.
The bars are done when the top layer of shortbread is set and slightly firm to the touch. It should also appear glossy in the center.
The dough is thick and sticky, so spreading can be tricky. Using a small offset spatula helps, but I like to pat down the dough with the spatula and then spread. As you spread, hold the paper in the opposite direction of where you’re spreading. This will help keep the paper in place.
Store the chocolate shortbread bars in an airtight container in the fridge. They will stay fresh and delicious for up to a week. For the best texture, let the bars sit at room temperature for about 30 minutes before serving. This will help bring out the flavors and make them easier to cut.
To freeze, wrap each bar individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy them, thaw the bars in the fridge overnight or let them sit at room temperature for about an hour.
For more shortbread recipes, try my:
Or try my Strawberry Pop Tart Shortbread and Brown Sugar Cinnamon Pop Tart Shortbread!
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these Cookies and Cream Pop Tart Bars. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make these cookies and cream pop tart bars:
Cookies and Cream Pop Tart Bars
Total Time: 1 hour 5 minutes
Yield: 12 – 16 bars
Description
These cookies and cream pop tart bars have all the nostalgia but with an elevated twist! Made with tender chocolate shortbread and a thick layer of cookies and cream, these bars capture the flavor of the classic pop tart layered with incredible textures and richness.
Chocolate Shortbread
- 1 cup (128g) all-purpose flour
- 1/2 cup (50g) dutch process cocoa powder
- 1 cup (100g) almond flour
- 1 cup (220g) unsalted butter, room temp
- 1 1/2 cups (170g) powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Cream Filling
- 8 oz cream cheese, room temp
- 1/4 cup (30g) powdered sugar
- 2 oz white chocolate, melted (do not use chips, use a good quality bar of white chocolate)
- 5 Oreo cookies, crushed
Icing
- 3 cups (300g) powdered sugar
- 1/4 cup (55g) milk
Instructions
Chocolate Shortbread
- Preheat the oven to 325F and grease and line an 8×8 baking pan with parchment paper. Allow the paper to hang over the sides for easy removal.
- Tear off another sheet of parchment paper and place the pan on top. Trace the outline of the pan onto the paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, and almond flour. Set aside.
- In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter until smooth.
- Then mix in half of the powdered sugar to combine. Once smooth, mix in the remaining powdered sugar.
- Now mix in the egg, vanilla, and salt until smooth.
- Dump in half of the dry ingredients and mix. Once combined, mix in the rest of the dry ingredients.
- Near the end, switch to a rubber spatula to help fully combine the dough.
- Split the dough in half. Spread one half into the bottom of the prepared pan and the other half on the sheet of parchment paper, filling the entire square. The dough is very sticky so take your time spreading. It helps to use a small offset spatula.
- Transfer the parchment paper square onto a plate and place into the freezer. Place the pan in the fridge.
Cream Filling
- In a medium bowl, mix together the cream cheese and powdered sugar using a fork.
- Melt the white chocolate and pour into the bowl. Mix to combine.
- Crush the Oreos in a ziplock bag. Don’t dump in the whole bag. Instead, scoop out the larger chunks and leave behind about a tablespoon of the very fine crushed bits. These will be used to sprinkle on top.
- Once combined, spread an even layer on top of the shortbread that’s inside the 8×8 pan.
- Now peel back the paper from the frozen square of shortbread and place on top. If you have any gaps around the edges, scrape some of the dough from the center and spread out around the edges.
- Bake for 35-40 minutes.
- Allow the bars to cool completely, this will take about 1-2 hours in the fridge.
Icing
- Whisk together the sugar and milk to reach a glue consistency. If it’s too thin, add more sugar. Too thick, add more milk.
- Spread the icing over the chilled bars and sprinkle with the remaining crushed Oreos.
- Now slice and serve!
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 35 minutes
#Cookies #Cream #Pop #Tart #Bars
