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.