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.