Cheesecake Cookie Strawberry Bars (Print Version)

# Ingredients:

→ Cookie Base Essentials

01 - 1 cup crushed graham crackers, finely ground
02 - 1½ tsp salt
03 - 2 large eggs
04 - ½ cup white sugar
05 - ¾ cup browned butter, softened
06 - 1 cup packed brown sugar
07 - 2 tsp vanilla extract
08 - 2½ cups all-purpose flour
09 - 1 tsp baking soda

→ Toppings and Extras

10 - 1 cup chopped strawberry cheesecake Milka Maxx bar
11 - Optional: melted white chocolate for drizzling
12 - 1 cup white chocolate chip morsels
13 - ½–1 ounce freeze-dried strawberries, ground to fine powder

# Instructions:

01 - Set the oven to 350°F (175°C). Use parchment paper or spray to prep your 9×13-inch baking dish.
02 - Mix butter and sugars on medium speed until fluffy. Toss in the eggs and vanilla, blending thoroughly.
03 - In a separate mixing bowl, stir together your baking soda, crushed graham crackers, salt, and flour.
04 - Slowly add the dry mixture into the wet ingredients. Gently mix in the chocolate chips and Milka pieces.
05 - Press half the dough into your lined pan. Sprinkle the strawberry powder evenly over the surface.
06 - Layer the remaining dough on top, spreading it evenly with light pressure.
07 - Place in the oven and bake for 18–22 minutes, until the edges start looking golden.
08 - Let the pan cool completely. Add a white chocolate drizzle if you’re feeling fancy. Slice into bars to serve.

# Notes:

01 - If you can't track down the Milka Strawberry Cheesecake bar, swap it for extra white chocolate chips and more freeze-dried strawberries.
02 - Refrigerating for half an hour after cooling makes slicing super smooth.
03 - Keep these treats in a sealed container at room temperature for up to 5 days, or freeze them for about 3 months.