These Strawberry-N-Cream Cookie Bars Are Ready To Eat In Less Than 30 Minutes – Forbes

Dessert lovers know that for most baked goods, you can’t beat that fresh out of the oven taste. But making desserts from scratch can be time-consuming and sometimes more trouble than they’re worth. But what if you could make something delicious that can be assembled in 20 minutes or less? Jessie Sheehan has done just that with her new cookbook Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats.

Sheehan shared with me that Snackable Bakes was inspired by her belief that she isn’t alone in her love of easy, snackable recipes for sweets and treats. The self-anointed queen of easy-peasy baking, Sheehan regularly shares simple recipe tutorials on her TikTok, which has more than 200,000 followers and 4.5 million likes.

In Snackable Bakes, the recipes have short, pantry-friendly ingredient lists, brief instructions, can be assembled in 20 minutes or less, and require only a bowl, whisk and maybe a spatula to assemble. “Many of us have voracious sweet teeth and impatient natures, and recipes that satisfy our treat cravings effortlessly and quickly are nothing short of a snackable baker’s jam,” Sheehan said. “I love dessert after dinner or when celebrating a milestone as much as the next person, but when snackable baking I don’t really believe specific times and places apply, except of course if we’re talking anytime and any place.”

Sheehan has graciously shared her recipe for Strawberry-n-Cream Bar Cookies (below), inspired by a recipe she developed about a year ago when she was asked to make a strawberries and cream cookie for an online food outlet. “An appreciation for baking with the flavor bomb that is freeze-dried fruit (in this case strawberries), as well as the delightful combo that is strawberries and white chocolate, was born,” Sheehan said. For Snackable Bakes, she took the combination of freeze-dried strawberries and white chocolate and combined it with a blondie-type cookie which offered the perfect blank canvas.

Other recipes in the book that Sheehan is excited about include her Secret Ingredient Rice Krispies Treats, “which really should come as no surprise, as marshmallows might just be my favorite food group,” she said. The secret ingredient is condensed milk, which makes the treats a little toasty, extra creamy and imparts a wonderful chewy, soft texture. “My Dreamiest Peanut Butter Chocolate Cup is also pretty special, if I do say so myself,” Sheehan said. It’s essential a giant homemade peanut butter cup, which is big enough to share or freeze slivers to enjoy whenever you like. “Easy and achievable is always the name of the ideal dessert game, and if it gives you all the nostalgic feels of childhood, well then all the better,” she said.

Recipe excerpted from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats Copyright (c) 2022 by Jesse Sheehan. Used with permission of the publisher, Countryman Press, an imprint of W. W. Norton & Company, Inc. All rights reserved.

Strawberry-n-Cream Bar Cookies

Makes 16 bars

Active time: 10 minutes

Bake time: About 20 minutes

So, tart strawberries and sweet cream is a yummy-sounding combo, am I right? And when the strawberries are of the freeze-dried variety, and the “cream” is white chocolate, and a buttery, blondie-type bar cookie is the vehicle that brings them together, yes: something delectable is, indeed, happening. Here, I am going to go completely off brand and suggest that an actual bar of white chocolate, chopped, works better than chips, as the chopped chocolate gets a tad meltier when baked. But they both work and give you strawberry-and-cream vibes in the most heavenly of ways possible.

Ingredients:

Cooking spray or softened unsalted butter for pan

1/2 cup (113 g) unsalted butter, melted and cooled slightly

1 cup (200 g) granulated sugar

1 1/2 teaspoons vanilla extract

1 large egg

3/4 teaspoon kosher salt

1/4 teaspoon baking powder

1 cup (130 g) all-purpose flour

3/4 cup (120 g) chopped white chocolate, or chips

3/4 cup (25 g) freeze-dried strawberries, crushed in your fist into dusty little bits, about 1/4 inch or smaller

Directions:

1. Heat the oven to 375°F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long piece of parchment paper that extends up and over two opposite sides of the pan.

2. Whisk together the melted butter, sugar, and vanilla in a large bowl for 30 seconds. Whisk in the egg. Sprinkle the salt and baking powder into the bowl, one at a time, vigorously whisking after each. Fold in the flour with a flexible spatula until just a few streaks remain and then fold in the white chocolate and strawberries until the last streak disappears.

3. Evenly spread the (thick) dough in the prepared pan with a flexible spatula and bake for about 20 minutes, rotating at the halfway point. The bars are ready when lightly browned in the middle and darker brown around the edges. Don’t overbake.

4. Remove from the oven. Let cool to room temperature in the pan and then lift the bars out by the parchment overhang. Run a butter knife around the edges if they resist and slice into 16 squares. Keep the bars in an airtight container on the counter for up to 3 days.

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