Chocolate Covered Strawberry Bars (Recipe Redo)

Chocolate Covered Strawberry Bars

Chocolate Covered Strawberry Bars



I am constantly amazed at how bad my photography skills were a few years ago. I’m no prize now, but at least I don’t cringe (most of the time) when I see my pictures. And I am constantly amazed that I make some things and then do the whole blogger thing of not making the it again because if I do that, I can’t use it in the blog. Totally silly of those of us who blog because in doing that, as we miss out on eating the most delicious things more than once. I haven’t made these bars since the first time I did in 2011. I have no idea why I have never made them again because, dang, these are awesome! It all comes down to, I think, what I said about how when you’re a blogger, you tend to not make the same things twice because if you do, it’s no longer blog fodder :-p

I made these a bit differently than the first time. I added more flavor to the crust, a bit to the filling and I used less chocolate chips on top, because, my God, what was I thinking last time with the amount of chips on there?! It’s a chocolate filling, for pete’s sake. it doesn’t needed a covering of chocolate thick enough to put a herd of elephants into a diabetic coma. So I cut it down. Now only one or two elephants are in danger of that coma.

These are fantastic pot luck or church supper fare; rich enough to be decadent yet not time consuming in the least. But once you try a bite, suddenly, you’ll forget to take the plate with you where ever you need to go. Instead, you’ll be that person hiding in the closet from your kids so that you can eat these in peace. Wait. I’m not the only one who does that, am I?

The crust for these are wonderfully crumbly to the bite, but not when you cut it. Then you have a layer of tangy sweetened berries, covered with a creamy chocolate filling, then crumbs on top. What’s not to love? Berries, chocolate, creamy and crumbs. ๐Ÿ˜€

You know the drill…

Chocolate Covered Strawberry Bars

  • CRUST-
  • 1 cup softened butter (2 sticks)
  • 2 cups flour
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup slivered toasted almonds
  • FILLING-
  • 1 lb container fresh strawberries, capped and thinly sliced
  • 1/2 cup strawberry preserves
  • 1 14 ounce can sweetened condensed milk
  • 1 1/2 cups chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 13ร—9 inch pan. Line with foil and grease the foil or spray with cooking spray.
  3. In a large bowl, combine flour, butter and powdered sugar. Sprinkle with the extracts. Use a pastry blender to cut the butter into the flour and sugar until you have pea sized crumbs. Fold in the slivered almonds
  4. Pat 2 cups of the crumb mixture into the bottom of the greased pan. Set the rest aside.
  5. Bake the crust for ten minutes or until a very light golden brown around the edges.
  6. Meanwhile, gently fold your sliced strawberries together with the preserves.
  7. In a small bowl, mix one cup of chocolate chips with the sweetened condensed milk and extracts and microwave on high in 30 seconds increments, stirring after each one, until the chocolate is melted and the mixture is smooth.
  8. Carefully spread the strawberry mixture on top of the hot crust. Then pour the chocolate/milk mix on top of the berries and spread. Sprinkle that with the reserved crumbs and the rest of the chocolate chips.
  9. Bake at 350 for about 30 to 35 minutes or until the center is set.
  10. Let cool, preferably in the fridge for a couple of hours. Use the foil to lift the bars out of the pan to a large cutting board. Use a knife dipped in hot water then wiped dry to cut the bars into serving sized pieces.

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“Just One More Box Hon!”

I’ve talked about my dad in here before.ย  He died in 2006 from complications due to diabetes after having lived next door to me for about 8 years.He was an ornery cuss at times and did things I know he regretted because he apologized many times over for them but he was my best friend nonetheless.

He was generous to a fault and man did he love his food, especially sweets. That man could inhale some sweets! I mean, really. He would buy a six pack of ice cream bars and eat them in one night. Or on Halloween, he would buy a few gazillion bags of candy, ostensibly for the trick or treaters but I still laugh over how the kids got all the smarties or dum dum suckers and somehow, there just HAPPENED to be 14 bags of “the good stuff”, aka mini Snickers and the like, left for him to eat. As a diabetic, he shouldn’t have been eating it at all, but he had no willpower when it came to candy. He would give me that wonderful little boy giggle he had, smile and tell me he would only eat a little this time. My dad was a wonderful mix of a wise man and a young boy all tucked into a six foot tall sweets loving body.

One of the things he totally loved was cherry cordials. OMG, could he eat those like they were going to be going off market any second! He would buy a ton of them when they were on sale at Christmas (as well as 97 other times during the year) and when I would pretend to glare at him as he shoved boxes in his grocery cart, he would laugh and say, “just one more box hon!”

Dad would have loved these bars. He and Russ, my husband, would have been fighting over them because they are one of Russells favorites among the baked goods that I make. Speaking of inhaling… Russ is a diabetic also and is pretty good about not eating the bad things but when I make these, all control goes out the windows. So I don’t make them often. When I do though, I quietly smile over the mental image I get of dad and Russ sitting down together to talk with some coffee and a plate of these Cherry Cordial Bars. I wish they’d met.

This recipe originally comes from food.com. I have made some changes over the years but not many.

Chocolate Covered Cherry Bars

  • 3/4 cup unsalted butter, softened
  • 2 large eggs
  • 2/3 cup sugar
  • 1/4 cup light brown sugar, tightly packed
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 can cherry pie filling
  • 1 bag Dove Dark Chocolate And Cherry Swirl candies, coarsely chopped (can use the dark chocolate and Raspberry ones too when the others aren’t out, but the flavor will be different)
  1. Preheat oven to 350 degrees. Grease a 13×9 inch pan.
  2. In a large bowl, combine the butter and sugar. Beat until fluffy.
  3. Add in the eggs and extracts.
  4. Combine the flour and baking soda together and mix into the bowl of wet ingredients. The mixture will be thick.
  5. Pour in the cherry pie filling and mix well.
  6. Fold in the candy pieces. Spread mixture in the prepared pan.
  7. Bake at 350 for about 25 minutes or until light brown and the top springs back when touched.
  8. Let cool and cut into squares.
  9. This is a very moist bar, pretty much a cross between a cake and a bar cookie.

Hey Blackberry, How You Taste So Sweet

 

…Hey blackberry, tell me what you see Tell me is it interesting Hey blackberry pay some attention to me Hey blackberry look at my bumblebee Hey blackberry you know he never stings And he only hums for me.

Now that you’ve read the title, I am sure you’ve figured out what this post is about, right?

You got it!!! It’s about LIVER!!!! Stuffed with Twinkies! Coated with Panko and deep fried.
Hmmm, how much do you want to bet that in a few weeks, you will be able to find a recipe for that somewhere on the web? Everything else in the world has been deep fried (I am fairly sure this is what happens to socks in the dryer. There is a secret chute and they are being taken to a 5 star restaurant somewhere and being served deep fried.), why not liver stuffed with Twinkies?

Darn it… now I want a Twinkie. Sans liver though.

Ok, before I gross everyone out completely, I should move on huh?

Quite a while ago, I printed out a recipe for Blackberry Pie Bars. I have seen the recipe in many places since then and many delicious sounding variations but the one I got came from here at Joy The Baker . They sounded utterly delicious and I love any excuse to make wholesome fruit slightly decadent hehe.

Finally…the last time I went to the store, I remembered to buy frozen blackberries. So today was the day for these. And I have to say… they’re amazing! Tender tart fruit mixed in a moist batter and topped with crumbs (I have a thing for crumbs. It’s a sickness.). You get a little bite of fruit, a bite of cake and some yummy crumbs (did I mention that crumb sickness thing?) in every bite. These are a little taste of Summer in the middle of Winter. The only thing I think I would do differently next time would be to take about another half cup of the crumbs and use them on top. The crust was a bit thick for my tastes and the topping a bit sparse.

So as I have said before, get to baking. You can thank me later. preferably with chocolate. Or Twinkies. No liver please.

Blackberry Pie Bars

  • Crust-
  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • Filling-
  • 4 large eggs
  • 2 cups sugar
  • 1 cup sour cream
  • 3/4 cup all-purpose flour
  • 1 teaspoon each of vanilla extract and almond extract
  • juice and zest from one small lemon
  • 2 ย (16-ounce) packages frozen blackberries, thawed and drained well
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix the flour, sugar and salt.
  3. Cut the butter into chunks and cut it into the flour mixture until it resembles coarse crumbs.
  4. Reserve 1 1/2 cups. Pat the rest of the crumb mixture into a greased 13×9 inch pan.
  5. Bake for about ten minutes or until the edges have begun to get light brown. Set aside to cool for at least ten minutes.
  6. In another large bowl, beat the eggs. Add the sugar, sour cream, vanilla and almond extracts, lemon juice and zest. Gently fold in the drained blackberries. Sprinkle the reserved crumbs on top of the filling.
  7. Pour onto the cooled crust and bake at 350 degrees for about 50 minutes or until it is light golden brown.
  8. Let this cool for about an hour. I didn’t listen to those instructions at first and what I got out of the pan was a goopy, albeit tasty as all heck, mess. LET IT COOL! ๐Ÿ˜›
  9. Eat. Thank me. Thank Joy The Baker. Thank God for Blackberries ๐Ÿ˜€ hehe

 

Have I Mentioned That I love Berries And Chocolate?

I love them separately, I love them together. I do so love them on a plane, I would happily chow down on them on a train. I would eat them with a goat (but he better not try to get any) I would eat them near a moat. I will so eat them sam I am. I would eat them in a can. Ok, maybe not that last part but my rhyming skills are rusty.

Ok, now that my Dr. Seuss moment is over, I really do love berries. And chocolate. And berries and chocolate together. I look forward to Spring/Summer every year for one reason only since I hate the heat. I can get berries inexpensively (and corn on the cob but that’s another story.)

I wanted to make something with fruit for today (Memorial Day) but I just wasn’t up to something that took a lot of work or, since I wanted something my two year old (and grandkids) could eat, something that was too messy.

I decided to make a bar cookie with fresh Strawberries. Then the wonderful thought occurred to me to use chocolate too because I mean really, is there anything better than a chocolate covered strawberry? Except maybe chocolate and raspberries.

I ended up with a mildly sweet shortbread style crust with a juicy creamy chocolate covered strawberry center topped by crumbs and more chocolate. While my recipe is fairly different, I want to give a shout out to the lovely hostess ofย  Can You Stay For Dinner for the inspiration.

So if you want a nice bar cookie to take with to a BBQ tonight, this one will work for you. It would also be great as a weeknight (or weekend) dessert for your family or the best idea of all, just as one of those go hide in the closet and whimper pitifully if anyone comes near and tries to take them from you style sweets.

Enjoy!! Have a great Memorial Day!

CHOCOLATE COVERED STRAWBERRY BARS

  • CRUST-
  • 1 cup softened butter (2 sticks)
  • 2 cups flour
  • 2/3 cup powdered sugar
  • FILLING-
  • 1 lb container fresh strawberries, capped and thinly sliced
  • 1/2 cup strawberry preserves (I actually ended up using a 1/4 cup strawberry and a 1/4 cup Raspberry but you can use what you like)
  • 1 can sweetened condensed milk
  • 1 12 ounce bag chocolate chips
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 13×9 inch pan.
  3. Combine flour, butter and powdered sugar until you have pea sized crumbs.
  4. Pat 2 cups of the crumb mixture into the bottom of the greased pan. Set the rest aside.
  5. Bake the crust for ten minutes or until a very light golden brown around the edges.
  6. Meanwhile, gently fold your sliced strawberries together with the preserves.
  7. In a small bowl, mix half the bag of chocolate chips with the sweetened condensed milk and microwave on high in 30 seconds increments, stirring after each one, until the chocolate is melted and the mixture is smooth.
  8. Carefully spread the strawberry mixture on top of the hot crust. Then pour the chocolate/milk mix on top of the berries and spread. Sprinkle that with the reserved crumbs and the other half of the bag of chocolate chips.
  9. Bake at 350 for about 30 to 35 minutes or until the center is set.
  10. Let cool, preferably in the fridge for a couple of hours. But just letting it cool and attacking it works too.