STRAWBERRY CRUMBLE BARS
Delicious bars with fresh strawberries and a crumble topping.
Provided by Rebecca Bekki Rodriguez
Categories Bar Cookies
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
- Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
- Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
- Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 41 g, Cholesterol 42.1 mg, Fat 12.2 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 75.6 mg, Sugar 21.3 g
STRAWBERRY SUNDAE CRUNCH BAR COOKIES
These easy bar cookies taste exactly like those strawberry sundae crunch ice cream bars! Store covered in the refrigerator.
Provided by MYTHMANIAC
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h30m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
- Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
- Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
- Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
- Cut bars into 6x6 rows.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 17.7 g, Cholesterol 36 mg, Fat 11.2 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 166.4 mg, Sugar 12.4 g
STRAWBERRY CRUNCH ICE CREAM BARS
When the ice cream truck would roll down the street during summers on Wadmalaw, I would always run out and choose the same thing: those strawberry-flavored ice cream bars coated in sweet pink cookie crumbles. For fun, I decided to make those summertime treats myself-all the way down to the homemade strawberry ice cream.
Provided by Kardea Brown
Categories dessert
Time 6h50m
Yield 8 ice cream bars
Number Of Ingredients 11
Steps:
- For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
- Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer's instructions.
- Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
- Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
- Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.
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