Gluten Free Chocolate Covered Strawberry Bars

 Print Friendly and PDF

The perfect combination of crisp, buttery cookie, rich dark chocolate, and sweet strawberry jam.

Ingredients

Directions

Preheat oven to 350ºF. Line an 8 or 9-inch baking pan with parchment paper or foil, leaving ends long so you can remove the bars from the pan easily. paper or foil with nonstick cooking spray.

In a large bowl, cut butter, vanilla and cookie mix together until mixture resembles small pea-sized crumbs.   Scoop out  3/4 cup of the mixture and set aside - that will be crumb topping. 

Add egg to the remaining butter/flour mixture and beat until thoroughly blended.  Press this dough down evenly into prepared pan. Spread strawberry jam evenly over the top of this dough.  Sprinkle chocolate chips over layer of jam. Finally, top evenly with reserved crumb mixture.  

Bake in a 350°F oven for 30 to 35 minutes or until the top is lightly browned and jam is bubbly.  Cool bars completely and then refrigerate pan for at least 30 minutes.  Once chilled, carefully lift bars from the pan using the paper/foil as handles Separate foil from the bars and cut them into approximately 12, 3x2-inch rectangles.  

Bars will keep in an airtight container at room temperature for up to 3 days. 



Makes 12 bars Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401