Poptart Cookie Bars! (Edit recipe)

All the goodness of your childhood favorite strawberry poptart, but without the refined sugar, AND has a protein boost too! No need to mess with pastry dough and sealing edges, either!

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	108
Fat:	5 g
Carbohydrates:	10 g
Protein:	7 g
Cholesterol:	8 g
Sodium:	77 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

by colleenshealthylife

Serves: 16

Ingredients

1.75 cup Almond Flour
.5 cup Vanilla Protein Powder
1 tsp Baking Powder
4 Tbsp Unsalted Butter, Melted, or vegan butter
2 Tbsp Unsweetened (Silk) Almond Milk, Or milk of choice
2 Tbsp Coconut Palm Sugar, Or granular sweetener of choice
.5 Tbsp Pure Vanilla Extract
.5 tsp Almond Extract
.75 cup Strawberry Fruit Spread, Jelly/jam/fruit spread

Glaze

1 cup Swerve Confectioners (powdered), Or powdered sugar
1.5 Tbsp Almond Milk

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine dough ingredients together
Press half into an 8x8 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