Hot Fudge Sundae Pop-Tart Bars
Let me just be clear, I rarely got Pop-Tarts as a kid. And if we had them, for some reason, it was always the strawberry ones (sometimes frosted, sometimes not). But when I got to have the ones I really wanted… that’s where these hot fudge sundae pop tart bars come into play.
If we can all be honest with ourselves, Pop-Tarts are kinda nasty. I mean, as a kid, I was in love, but now as an adult with proper tastebuds… me thinks not. Even a little microwave softening can’t help those bad boys.
So I had to give a once-beloved treat a delicious makeover that both adults and kids will enjoy.
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HOT FUDGE SUNDAE POP TART BARS
The classic hot fudge sundae Pop-Tarts have a chocolate cookie (is it a cookie? Something like that…), cream filling, frosting, and chocolate drizzle. Plus sprinkles on top cause what is a sundae without?
These bars mirror that structure, except better. The chocolate dough bakes out to a cross between a cookie and a cake, sandwiched around an easy, creamy center. Finished with a slathering of vanilla cream cheese frosting, a drizzle of chocolate sauce, and some sprinkles. A tasty, chocolatey, nostalgic treat.
Don’t overmix the dough: Once the flour is added, mix until just combined to keep the bars tender.
INGREDIENTS
- Unsalted butter: adds richness and moisture to cookie layers, filling, frosting, and drizzle
- Granulated sugar & brown sugar: sweeten and tenderize the cookie base
- Eggs: provide structure and help bind the cookie dough
- Vanilla extract: enhances overall flavor in the cookie, filling, and frosting
- Dutch-process cocoa powder: delivers deep chocolate flavor to cookie layers
- All-purpose flour: forms the base structure of the cookie layers
- Baking soda: gives your bars a little rise
- Salt: balances flavor in the cookie dough
- Cream cheese: gives a creamy texture and tangy flavor in both the filling and frosting
- Powdered sugar: sweetens and thickens filling and frosting
- Milk: adjusts frosting consistency for easy spreading
- Chocolate chips: for the hot fudge drizzle
- Butter: to loosen and set your chocolate topping
- Rainbow sprinkles: a sundae topping necessity
Why does the dough go into the freezer before baking? Chilling helps both the dough and filling set, for a smooth assembly. Firming up the dough enough to peel the top layer off and layer it over the slightly hardened filling.
HOW TO MAKE HOT FUDGE SUNDAE POP-TART BARS
Start by greasing an 8”x8” square baking pan and lining the bottom with parchment paper.
To make the chocolate cookie dough, cream together the butter and sugars until fluffy. Then mix in the eggs and vanilla until combined. Beat in the cocoa powder, then add the flour, baking soda, and salt, mixing just until combined.
Press half of the chocolate pop tart dough evenly into the prepared pan. On a separate piece of parchment paper, draw an 8-inch square (using the pan base as a guide) and press the remaining dough into a flat square. Place in the fridge to firm up.
For the vanilla cream filling, beat the cream cheese and butter until smooth, sift in the powdered sugar, mix, and add vanilla until fully combined. Spread the filling evenly over the bottom cookie layer in the pan, leaving a ¼-inch gap around the edges to prevent oozing.
Place your pan in the freezer for 15 minutes to firm the filling and preheat your oven to 350°F. Remove the pan from the freezer and press the reserved dough square evenly on top, gently sealing the edges—using a fork to crimp if desired. Bake for 33-35 minutes, until the top cookie layer is set and a toothpick inserted comes out with only a few moist crumbs. Let the bars cool completely in the pan.
For the frosting, cream together butter and cream cheese until smooth, sift in powdered sugar, then mix in vanilla and milk until just combined. Spread the frosting evenly over the cooled bars. Melt the chocolate chips and butter in a microwave-safe bowl, stirring every 10-20 seconds until smooth. Drizzle the chocolate over the frosted bars with a fork. Finish by sprinkling with rainbow sprinkles.
Let the bars set for at least 20 minutes. Then slice and enjoy!
3 reasons you’ll love these pop-tart bars
TIPS & VARIATIONS
- It’s important that your butter and cream cheese are at room temperature. This will ensure a smoother texture in the dough, filling, and frosting.
- Instead of pressing the top layer of chocolate dough into a drawn square, line your pan with parchment paper, press the dough in, and remove the parchment with the dough on it from the pan. Then repeat, but keep the second half of the dough in the pan as your bottom layer. Additionally, you can fold your parchment paper into an 8”-inch square, place your dough in the center, fold the paper back into the square, and roll.
- Don’t overbake your cookie! As soon as a toothpick comes out of the top layer of your bars, with just a few moist crumbs, remove them from the oven! If overbaked, the bars will become too crumbly and dry.
- Make sure to allow your bars to cool completely before frosting. If too warm, the frosting will melt right off
- Feel free to get creative with your toppings. Nuts, crushed candy, mini chocolate chips, you name it!
THE BEST WAY TO STORE THESE BARS
Once baked, topped, and sliced, store your bars in an airtight container at room temperature for up to 3 days or in the fridge for about a week. Additionally, you can freeze these for up to two months. If freezing, I recommend placing a layer of parchment paper between the rows of bars to prevent them from sticking together.
MORE NOSTALGIC RECIPES
A cool and creamy dessert that throws it back to the 70s? You have to try this No-Bake Pistachio Dessert, made with layers of salty Ritz crackers, creamy pistachio filling, and a whipped cream topping. For fans of The Parent Trap, these Chocolate Oreo Cookies with Peanut Butter Ganache are for you. And because you just can’t beat a homemade donut with chocolate glaze, you have to try my favorite easy donut hole recipe.
EQUIPMENT YOU’LL NEED
Equipment
- 8×8 baking pan
- Mixing Bowls
- Mixer
- Spatulas
- Parchment Paper
- Sharpie
- Measuring Cups
- Measuring Spoons
- Fork
- Toothpicks
- Knife
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 4 oz cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2-3 teaspoons milk as needed to spread
- ¼ cup chocolate chips
- 2 tbsp butter
- Rainbow sprinkles for topping
Instructions
- Grease an 8”x8” square baking pan and line the bottom with parchment paper
- For the chocolate cookie dough, in a bowl, cream the butter and sugars until fluffy
- Mix in the eggs and vanilla until combined before beating in the cocoa powder
- Pour in the flour, baking soda, and salt, mixing until just combined
- Press half of the cookie dough into an even layer in your lined baking pan
- Draw an 8-inch square on a separate piece of parchment (you can use the base of your pan to make this), and press the other half of the cookie dough into a flat square. Place in the fridge.
- To make your vanilla cream filling, add the cream cheese and butter to a bowl and beat until smooth. Then sift in your powdered sugar and mix before adding in your vanilla. Mix until combined
- Spread your filling over the bottom cookie layer in the pan, leaving a ¼-inch gap from the edge so it doesn’t ooze out as it bakes
- Place your pan in the freezer for 15 minutes to firm the filling
- Preheat the oven to 350°F
- Remove your cookie from the freezer and press the other half of the dough into the pan, evenly across the top. Gently pressing in the edges to seal – you can use a fork for this
- Bake for 33-35 minutes, until set and a toothpick inserted through just the top cookie layer comes out with only a few moist crumbs
- Remove from the oven and cool your cookie completely in the pan
- To make your frosting, cream together your butter and cream cheese until smooth. Then sift in your powdered sugar, mix, then add the vanilla and milk. Beat until just combined
- Spread your frosting into an even layer of the top your cooled cookie
- Place your chocolate chips and butter in a microwave-safe bowl, and melt in the microwave, stirring every 10-20 seconds until smooth
- Use a fork to drip your chocolate drizzle over the bars. Then top with sprinkles
- Leave your bars to set at least 20 minutes before removing from the pan and slicing!
