Strawberry White Choc Bars (Printer-Friendly Layout)
Super chewy strawberry bars loaded with gooey white chocolate bits. Just five things needed for this easy sweet fix.
# Ingredients You'll Need:
→ Base and Batter
01 -
1 large egg
02 -
432 grams strawberry cake mix—usually one 15.25-ounce box
03 -
113 grams unsalted butter, make sure it's really soft
→ Filling
04 -
227 grams sweetened condensed milk, fat-free—about 60% of one 396-gram can
05 -
170 grams white chocolate chips, around 1 cup
# Step-by-Step Instructions:
01 -
Leave the pan to chill on a rack for at least a couple of hours—overnight works great too. Then slice into squares.
02 -
Pop everything in the oven for 27 to 30 minutes till the sides look set and start to turn golden. The middle might look a little wobbly—don’t worry.
03 -
Scatter small pieces from the dough you saved, about 2.5 cm each, on top of the condensed milk. Don't stress about perfect coverage, just gently push them down.
04 -
Carefully pour about 227 grams of that condensed milk all over the top so it covers evenly.
05 -
Sprinkle the white chocolate chips on top of the pressed dough layer so they're spread out nicely.
06 -
Move a little more than half of your dough (up to two-thirds is fine) into the lined pan. Use a spatula or greased hands to flatten it out evenly.
07 -
Dump in the cake mix and the egg with your butter. Use low speed and mix it up until everything clumps into a dough.
08 -
Grab a big bowl and blend the soft butter using a handheld mixer set to medium-high until it's super creamy.
09 -
Turn the oven on to 175°C. Line your square pan with foil and spray it to keep things from sticking. Put it to the side for now.
# Extra Tips and Tricks:
01 -
Keep your bars airtight at room temp for up to 5 days, or stick them in the freezer for 3 months.