Strawberry Crunch Bars Recipe

Introduction

Strawberry Crunch Bars combine a buttery cookie crust with creamy strawberry topping and a delightful crunchy finish. This no-bake dessert is perfect for warm days when you want something cool and refreshing yet indulgent.

Ingredients

• 15 oz Sugar Cookies
• 1/2 cup Sugar
• 6 tbsp Melted Butter
• 8 oz Softened Cream Cheese
• 1 cup Heavy Cream
• 1 lb Strawberries

Instructions

1. Step 1: Grease a 9×13-inch baking dish to prepare for the crust.
2. Step 2: Preheat your oven to 325°F (163°C).
3. Step 3: Crush 10 oz of sugar cookies in a food processor until finely ground.
4. Step 4: Add 6 tablespoons of melted butter to the crushed cookies and pulse to blend thoroughly.
5. Step 5: Press this mixture firmly into the bottom of the prepared pan to form the crust.
6. Step 6: Bake the crust for 30 minutes, then set aside to cool completely.
7. Step 7: Wash, hull, and slice the strawberries thinly.
8. Step 8: Whip the heavy cream together with 1/2 cup sugar until soft peaks form.
9. Step 9: Add the softened cream cheese to the whipped cream and mix gently until smooth and blended.
10. Step 10: Fold the sliced strawberries into the cream mixture carefully, then spread this evenly over the cooled crust.
11. Step 11: Crush the remaining 5 oz of sugar cookies in a blender and sprinkle the crumbs over the top of the bars.
12. Step 12: Cover the pan and place it in the freezer. Remove about 15 to 30 minutes before serving to soften slightly.

Tips & Variations

• For a tangy twist, add a teaspoon of lemon zest to the cream cheese mixture.
• Substitute raspberries or mixed berries for strawberries to vary the flavor.
• Make sure the cream cheese is softened to avoid lumps and ensure a smooth topping.
• Use gluten-free sugar cookies if you want a gluten-free dessert option.

Storage

Store the bars covered in the freezer for up to 3 days. Before serving, allow them to thaw at room temperature for 15-30 minutes so they soften enough to cut and enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars freeze well and can be made up to 3 days in advance. Just thaw before serving.

What if I don’t have a food processor or blender?

You can place the sugar cookies in a zip-top bag and crush them with a rolling pin until finely ground as a substitute.

Strawberry Crunch Bars Recipe

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These Strawberry Crunch Bars feature a buttery sugar cookie crust topped with a luscious cream cheese and whipped cream mixture folded with fresh strawberries, finished with a crunchy cookie crumb topping. They are chilled to achieve a perfect creamy and fruity dessert with a delightful texture contrast.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes plus chilling time
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 15 oz Sugar Cookies (divided, 10 oz for crust, 5 oz for topping)
• 6 tbsp melted Butter
• 1/2 cup Sugar

Filling

• 8 oz softened Cream Cheese
• 1 cup Heavy Cream
• 1/2 cup Sugar (used to whip with cream)
• 1 lb Strawberries, washed, hulled, and sliced

Instructions

1. Prepare Pan and Preheat Oven: Grease a 9×13 inch baking dish thoroughly to prevent sticking. Preheat the oven to 325°F (163°C) to bake the crust later.
2. Make the Crust: Place 10 oz of sugar cookies into a food processor and crush until fine crumbs form. Add 6 tablespoons of melted butter into the crumbs and pulse to blend evenly. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust layer.
3. Bake the Crust: Bake the crust in the preheated oven for 30 minutes until set and lightly golden. Once baked, remove from oven and set aside to cool completely.
4. Prepare Strawberries: While the crust cools, wash, hull, and slice 1 lb of fresh strawberries into thin slices for mixing into the filling.
5. Whip Cream and Sugar: In a mixing bowl, whip 1 cup of heavy cream with 1/2 cup of sugar until stiff peaks form, ensuring a light fluffy texture for the filling.
6. Combine Cream Cheese: In a separate bowl, blend the softened cream cheese until smooth. Gently mix the whipped cream into the cream cheese until fully incorporated.
7. Add Strawberries: Fold the sliced strawberries carefully into the cream and cream cheese mixture to maintain airiness.
8. Assemble the Bars: Spread the strawberry cream mixture evenly over the cooled sugar cookie crust in the pan.
9. Prepare Topping and Chill: Crush the remaining 5 oz of sugar cookies finely in a blender. Sprinkle the crumbs evenly over the strawberry cream layer. Cover the pan and place it in the freezer for chilling.
10. Serve: About 15-30 minutes before serving, remove the bars from the freezer to allow them to soften slightly for easier slicing and optimal texture.

Notes

• Ensure the crust is completely cooled before spreading the cream mixture to avoid melting.
• Use fresh, ripe strawberries for best flavor and texture.
• The bars are best served slightly chilled but not frozen solid.
• Can be stored covered in the freezer for up to 3 days.
• For a less sweet version, reduce sugar in the whipped cream.

Keywords: Strawberry dessert, cream cheese bars, sugar cookie crust, no-bake topping, chilled dessert, berry bars