Cheesecake Bars Strawberry Twist (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup mashed graham crackers (fine texture)
02 - 2 ½ cups all-purpose flour
03 - 2 eggs
04 - 1 tsp baking soda
05 - ½ tsp salt
06 - ½ cup white sugar
07 - 2 tsp vanilla extract
08 - 1 cup unsalted butter, softened
09 - 1 cup packed brown sugar

→ Toppings and Mix-ins

10 - White chocolate (to drizzle, only if you'd like)
11 - ½–1 oz freeze-dried strawberry powder
12 - 1 Milka Maxx Strawberry Cheesecake chocolate bar, diced
13 - 1 cup white chocolate chips

# Instructions:

01 - Set your oven to 350°F (175°C). Cover the bottom of a 9×13-inch pan with parchment or give it a quick coat of baking spray.
02 - Beat together the butter and both sugars until they've puffed up. Mix in the eggs and vanilla next.
03 - Grab another bowl and combine your graham cracker crumbs, flour, baking soda, and a pinch of salt by whisking them together.
04 - Stir the dry mix into your wet mix just until it's combined. Lastly, add the chopped Milka pieces and white chocolate chips.
05 - Push half the dough into the greased pan and shake an even layer of strawberry powder over the surface.
06 - Put the rest of the dough on top and spread it out gently by pressing it down.
07 - Bake for 18 to 22 minutes until the top is golden and firm.
08 - Let the bars cool fully. If you want, drizzle some white chocolate on top. Cut into squares, and they're ready!

# Notes:

01 - No Milka chocolate? Use white chocolate chips with extra freeze-dried strawberries.
02 - If you'd like cleaner cuts, chill the bars in the fridge for a half-hour once they reach room temperature.
03 - Store these in a sealed container for up to 5 days, or freeze them and enjoy anytime in the next 3 months.