Double Strawberry Bars Recipes

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

DOUBLE STRAWBERRY BARS

Steps:

• Stir boiling water into dry gelatin mix in medium bowl until dissolved. Add cold water; stir. Refrigerate 1-1/2 hours or until slightly thickened.
• Place cookies in bottom of 8-inch sqaure baking pan. Beat Neufchatel in medium bowl with electric mixer on medium speed until creamy. Add whipped topping; mix well. Spread over cookies; cover with thickened gelatin.
• Refrigerate at least 2 hours or until gelatin layer is firm. Cut into 16 bars to serve. Store leftover bars in refrigerator.