Strawberry White Chocolate Cookie Bars Recipe

Name: Strawberry White Chocolate Cookie Bars
Prep time: 20 min
Cook time: 40 min
Total time: 220 min
Yield: 16
Ingredients: Cooking spray; 1 3/4 cups all purpose flour; 1 teaspoon baking powder; 2 pinches salt, divided; 1 1/2 cup unsalted butter, room temperature, divided; 3/4 cup white sugar; 1 large egg; 1 1/2 teaspoon vanilla extract, divided; 1/2 cup white chocolate chips; 1 1/2 cup fresh strawberries, sliced; 1 teaspoon vegetable oil, or as needed; 2 1/2 cups powdered suga

Cook Time: 40 minutes

Ingredients

Cooking spray
1 3/4 cups all-purpose flour
1 teaspoon baking powder
2 pinches salt, divided
1 1/2 cups unsalted butter, divided
3/4 cup white sugar
1 large egg
1 1/2 teaspoons vanilla extract, divided
1/2 cup white chocolate chips
1 1/2 cups fresh strawberries
1 teaspoon vegetable oil, or as needed
2 1/2 cups confectioners' sugar

Directions

Line the bottom of an 8-inch baking pan with parchment paper and lightly spray the paper with cooking spray.
In a bowl, mix together the flour, baking powder, and 1 pinch of salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup of butter and white sugar until the mixture is light and fluffy.
Add the egg and 1 teaspoon of vanilla extract to the butter mixture, and beat until well combined.
Gradually add the flour mixture and mix until just combined. Gently fold in the white chocolate chips.
Press the dough evenly into the prepared baking pan and refrigerate for 2 hours.
Preheat your oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
Bake the cookie bars in the preheated oven for about 15 minutes, or until the edges are lightly browned and the center is set. Let the pan cool on a wire rack for 20 minutes.
While the bars are cooling, toss the strawberries with vegetable oil in a bowl. Spread the strawberries in a single layer on the prepared baking sheet.
Roast the strawberries in the oven for about 25 minutes, turning halfway through, until they are very soft. Transfer them to a small mixing bowl to cool for 20 minutes. Discard any burned bits and chop the strawberries.
In a stand mixer, beat 1 cup of butter until smooth. Add the cooled strawberries and beat on medium speed until the mixture is well combined and the berries are broken up.
Reduce the mixer speed to low and gradually add the 2 1/2 cups of confectioners' sugar. Continue to mix until fully combined.
Add the remaining 1/2 teaspoon of vanilla extract and a pinch of salt. Increase the speed to high and beat for 3-4 minutes, until the frosting is fluffy.
Spread the frosting evenly over the cooled cookie bars and slice them into bars. Serve and enjoy!

Nutrition Facts (per serving)

Calories: 307
Total Fat: 20g (25% Daily Value)
Saturated Fat: 12g (60% Daily Value)
Cholesterol: 58mg (19% Daily Value)
Sodium: 59mg (3% Daily Value)
Total Carbohydrate: 31g (11% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 20g
Protein: 2g (5% Daily Value)
Vitamin C: 10mg (11% Daily Value)
Calcium: 39mg (3% Daily Value)
Iron: 1mg (5% Daily Value)
Potassium: 65mg (1% Daily Value)

Strawberry White Chocolate Cookie Bars are a delectable treat that combines the sweetness of strawberries with the creamy richness of white chocolate, all in a soft, chewy cookie base. This dessert is not only perfect for summer but has also become a beloved choice for a variety of occasions. Lets take a deeper look into its history, regional variations, and how it differs from other similar desserts.

History of Strawberry White Chocolate Cookie Bars

The origins of cookie bars can be traced back to the early 20th century in the United States. While the classic cookie bar recipes have been around for a long time, the pairing of strawberries and white chocolate is a more modern twist. White chocolate itself became widely popular in the 1960s when it was introduced as a distinct type of chocolate. Over the years, the fusion of fruity ingredients like strawberries with rich white chocolate became a popular trend in desserts, leading to the creation of this scrumptious treat.

Regional Variations and Customizations

While the base recipe for Strawberry White Chocolate Cookie Bars is often consistent, regional adaptations can be found across the globe. In some areas, such as in the American South, these bars might be enhanced with additional ingredients like pecans or other berries to create a more decadent version. In other parts of the world, such as Europe, raspberry might be substituted for strawberries to bring a more tart note to balance the sweetness of the white chocolate. Additionally, some variations may feature a crunchy, buttery streusel topping for extra texture.

How It Differs from Similar Desserts

Strawberry White Chocolate Cookie Bars are often confused with regular cookies or blondies, but there are notable differences. Traditional cookies tend to be individual portions, whereas cookie bars are baked in a single pan and then cut into squares or rectangles. Furthermore, while blondies are often made with brown sugar and feature a more caramel-like flavor, the Strawberry White Chocolate Cookie Bars are light and airy with a fresh berry topping and a smooth white chocolate richness. The use of fresh strawberries in this dessert is also what sets it apart, as many other cookie bar recipes rely on dried fruits or chocolate chips as the main ingredient.

Where These Bars Are Typically Served

Strawberry White Chocolate Cookie Bars are typically served at casual gatherings, summer barbecues, and family parties. Due to their bright, fruity flavor, they make an excellent dessert for outdoor events and picnics. Theyre also a popular choice for bake sales or potluck dinners, where easy-to-share desserts are favored. The combination of strawberries and white chocolate makes it a perfect choice for spring and summer, though they can be enjoyed year-round with fresh or frozen strawberries.

Interesting Facts about Strawberry White Chocolate Cookie Bars

Strawberries are not only delicious but are also packed with vitamin C, which makes this dessert a slightly healthier option compared to other sugary treats.
White chocolate is technically not "chocolate" since it doesnt contain cocoa solids, but it is made from cocoa butter, giving it a unique, rich flavor.
The combination of strawberries and white chocolate became widely popular in the 1990s, inspired by the trend of pairing fruits with different types of chocolates.
Fresh strawberries can be substituted with frozen strawberries, making this recipe a versatile option for year-round enjoyment.

Conclusion

Strawberry White Chocolate Cookie Bars are a delightful dessert that is not only a feast for the taste buds but also has a rich history and regional variations. Whether you're serving them at a summer barbecue or enjoying them as a sweet treat after dinner, these bars offer a perfect balance of flavors and textures. With their versatile ingredients and easy-to-follow recipe, theyre bound to become a favorite in any kitchen!

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FAQ about Strawberry White Chocolate Cookie Bars Recipe

Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to 1 week.

Yes, you can freeze the cookie bars. Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They will keep for up to 3 months. When ready to enjoy, thaw at room temperature for a few hours.

Yes, you can use frozen strawberries for the frosting. Just make sure to thaw and drain them well before using to avoid excess moisture in the frosting.

Yes, you can substitute the white chocolate chips with milk chocolate, dark chocolate, or even a combination of both, depending on your preference. Just note that the flavor of the bars will change.

Yes, you can skip the frosting if you prefer a simpler cookie bar. The bars will still be delicious on their own.

Yes, these bars can be made ahead of time. After they cool down, store them in an airtight container. You can prepare the frosting and add it just before serving if desired.

Yes, you can adjust the sweetness of the frosting by adding more or less powdered sugar according to your taste. If you prefer a less sweet frosting, you can reduce the amount of sugar.

Instead of vegetable oil, you can use olive oil or coconut oil for roasting the strawberries, although this will slightly alter the flavor. A light drizzle of honey can also be used for a different twist.

If the cookie bars are too soft after baking, allow them to cool completely before slicing. If they are still too soft, you may want to refrigerate them for a short time to help them firm up.

Yes, you can add nuts like almonds, pecans, or macadamia nuts to the cookie dough if you like. Just fold them in with the white chocolate chips.