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Decadent Chocolate-Covered Strawberry Poptart Bars

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These decadent chocolate-covered strawberry poptart bars combine a flaky, buttery crust with luscious strawberry filling and a smooth chocolate coating for a nostalgic yet grown-up dessert treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (225g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 4–6 tablespoons ice water
  • 1 teaspoon vanilla extract
  • ¾ cup (240g) strawberry jam
  • ½ cup fresh strawberries, diced (optional)
  • 1 cup (175g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15g) unsalted butter

Instructions

  1. In a large bowl, combine 2 ½ cups (315g) all-purpose flour, ¼ cup (50g) granulated sugar, and ½ teaspoon salt. Toss to mix evenly.
  2. Add 1 cup (225g) cold, cubed unsalted butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  3. Stir in 1 teaspoon vanilla extract. Gradually add 4-6 tablespoons of ice water, 1 tablespoon at a time, mixing gently until dough just comes together when pressed. Avoid overworking to keep the dough tender.
  4. Form the dough into two equal discs, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  5. While dough chills, mix ¾ cup (240g) strawberry jam with ½ cup diced fresh strawberries if using. Set aside for flavors to meld.
  6. Preheat oven to 350°F (175°C). On a floured surface, roll out one dough disc into a 9×13 inch (23×33 cm) rectangle. Transfer it carefully to your greased or parchment-lined baking pan.
  7. Evenly spread the strawberry jam mixture over the dough, leaving about ½ inch border all around.
  8. Roll out the second dough disc to the same size and place it gently over the jam layer. Press edges to seal, then crimp with a fork or fingers. Use a sharp knife to cut a few small vents on top so steam can escape.
  9. Place the pan on the middle rack and bake for 35-40 minutes until the crust is golden brown and fragrant.
  10. Let bars cool in the pan on a wire rack for at least 1 hour.
  11. In a microwave-safe bowl, combine 1 cup (175g) semi-sweet chocolate chips, 2 tablespoons (30ml) heavy cream, and 1 tablespoon (15g) unsalted butter. Microwave in 20-second bursts, stirring between, until smooth and glossy.
  12. Pour the melted chocolate evenly over the cooled bars, spreading gently with a spatula. Let it set at room temperature or refrigerate for 10 minutes.
  13. Once chocolate is firm but still tender, cut into squares or rectangles using a sharp knife warmed under hot water and wiped dry.

Notes

Keep butter cold to ensure flakiness. Avoid overworking dough to prevent toughness. Use a sharp knife warmed in hot water to cut bars cleanly without cracking chocolate. Let bars cool completely before adding chocolate topping to avoid smudging.

Nutrition

Keywords: chocolate, strawberry, poptart bars, dessert bars, homemade dessert, easy dessert, strawberry jam, chocolate coating

Find it online: https://twinkletaste.com/decadent-chocolate-covered-strawberry-poptart-bars-recipe-easy-homemade-dessert-bars/