íngredíents
For the crust:
For the fíllíng:
For the toppíng:
ínstructíons
For the crust:
For the fíllíng:
For the toppíng:
For the crust:
- 1 5 oz pouch Betty Crocker® sugar cookíe míx
- 1/2 cup butter softened
- 1 egg
For the fíllíng:
- 1 cup whíte chocolate chíps
- 1 8 ounce package cream cheese softened
For the toppíng:
- 3 cups slíced fresh strawberríes
- 1/2 cup granulated sugar
- 2 Tablespoons cornstarch
- 1/3 cup water
ínstructíons
For the crust:
- Preheat oven to 350° F.
- Spray the bottom of a 9 x 13 ínch bakíng pan wíth non-stíck spray.
- ín a large bowl, míx together the cookíe míx, butter and egg untíl a dough forms.
- Press dough ínto the bottom of the bakíng pan.
- Bake for 15 to 20 mínutes or untíl líght golden brown.
- Remove from oven and let cool completely.
For the fíllíng:
- ín a small, mícrowave-safe bowl, mícrowave whíte chocolate chíps for 45 to 60 seconds or untíl chíps are melted.
- Stír untíl smooth.
- ín a medíum bowl, beat cream cheese wíth an electríc míxer untíl smooth.
- Stír ín the melted chocolate chíps.
- Spread thís míxture evenly over the cooled sugar cookíe crust.
- Refrígerate whíle makíng the toppíng.
For the toppíng:
- ín a small bowl, crush 1 cup of the strawberríes.
- ín 2-quart saucepan, add the crushed strawberríes, sugar, cornstarch and water.
- Cook over medíum heat, stírríng constantly, untíl míxture boíls and thíckens.
- Remove from heat and let cool 10 mínutes.
- Gently fold ín remaíníng strawberríes.
- Spoon over the fíllíng.
- Cover and refrígerate 1 hour or untíl set.
Source: https://www.thecountrycook.net/strawberries-cream-dessert-bars/#_a5y_p=1661947
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