Strawberries and Cream Bars

Ingredients
Cookie Bar
Sugar cookie mix (1 lb)
½ cup butter, softened
1 large egg
Filling
1½ cups white chocolate chips (1 bag)
12 ounces cream cheese, softened
2 tablespoons heavy cream
Topping
3 cups sliced fresh strawberries
½ cup sugar
2 tablespoons cornstarch
⅓ cup water

Instructions
Preheat oven to 350 degrees F. Grease a 9×13 baking pan; set aside.

Sugar Cookie Crust Mix cookie mix in a bowl. Gently press the batter into the greased pan and spread out with hands. Buttering your hands helps to spread this better. Bake 15-20 minutes or until lightly golden.

Remove from oven and allow to cool completely.

For the Filling — In a small, microwave safe bowl, microwave chocolate chips and 2 tablespoons heavy cream for 45 to 60 seconds or until chips are melted. Stir until smooth.

In a small microwave safe bowl, microwave cream cheese to soften; about 30 seconds. In a medium bowl fitter with a mixer, combine melted chocolate and cream cheese and beat until smooth. Spread mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.

Strawberry Topping — Wash and slice strawberries. In a small bowl, crush 1 cup sliced strawberries, In a small saucepan on medium heat, add the 1 cup crushed strawberries, sugar, water and cornstarch. Stir mixture constantly until mixture boils and thickens. Remove from heat and let cool 10 minutes then gently fold in remaining strawberries. Spread over chilled filling.

Cover and refrigerate for at least 1 hour.

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