Poppyseed cake cut into bars and coated with a dulce de leche cream and wafer crumbs. Such an easy and quick recipe.

The bars are so soft, delicious and great for any occasion, especially for parties or Holidays just like Zakarpatski Palochki.

Poppy seed bars laid out on a plate with a graham and wafer coating.

The softest poppy seed cake bars dredged in a dulce de leche cream and coated with water and graham cracker crumbs. They taste like a really good cake but in individual-sized pieces.

The bars were an inspiration of our love for poppy seed in desserts (like our roulade and cake) and our love for anything dulce de leche (like our korzinki and popular raspberry cake).

Poppy seed bar bitten into being held by a model.

TIPS for making poppy seed bars-

When dredging the bars into the cream, with a spatula, remove any excess cream or you won’t have enough cream and the bars will taste too rich. TIP- If you do enjoy your dessert really rich, make 1 ½ portion of the cream and generously coat the bars.

If you don’t have a hand-held blender, the wafers and graham crackers may be crushed in a plastic storage bag with a rolling pin.

The bars are great to make ahead of time. The cake may be baked up to 3 days in advance and stored in an airtight container. Finish making the bars 2 days in advance.

I hope you enjoy the video of us making the bars, I absolutely HATE being in front of the camera, so this is me coming out of my shell BIG TIME! We had so much fun bringing the video to life. Don’t forget to subscribe to our YouTube Channel.

Give these sweet dessert bars a try. They are especially fun to make with the kids if you enjoy baking with the kids.

Please leave us feedback in the comments below if you make the dessert. We love hearing from you.

Poppy seed bars topped with a graham cracker crumb topping stacked on top of each other.

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Poppy Seed Bars

5 from 3 votes
Poppy seed bars dipped in a dulce de leche coated with crushed crackers and wafers. 
Author: Valentina
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 35 servings




  • 14 oz cooked condensed milk
  • 8 oz unsalted butter, room temp


  • 1 pkg graham cracker, 9 crakers
  • 4 vanilla wafers, optional
  • 4 chocolate wafers, optional
  • 4 strawberry wafers, optional


  • Preheat oven to 355°F. Line a baking sheet with parchment paper.
  • In a bowl, beat the eggs and sugar. Add in oil, sour cream, poppy seeds, baking soda, and vinegar. Give a quick mix and sifted flour. Lightly fold in the flour until well incorporated.
  • Add mixture into the prepared baking sheet and bake for 18-20 minutes. Once baked add to a cooling rack and cool completely.
  • Combine together cooked condensed milk and softened butter. Set aside.
  • With a hand blender, crush the graham crackers and wafers. Combine in a bowl, set aside.
  • Cut the poppy seed cake into either bars or strips. All equal sizes.
  • Coat the poppy seed bars into the dulce de leche cream. (Do not overcoat the bars or you will not have enough cream.)
  • Then dip into the crumbs. Keep covered for softness.
  • Enjoy.


Calories: 97kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 20mgSodium: 66mgPotassium: 30mgFiber: 0gSugar: 7gVitamin A: 70IUVitamin C: 0.1mgCalcium: 25mgIron: 0.5mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

This recipe was originally posted, December of 2013 and is being updated with new images in July of 2019.