Sticky Bars of White Chocolate and Strawberry

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After the past few weeks, you think I'd run out of strawberry recipes, but no.

However, this is the last one for a while. I think. But don't hold me to it.

If you need an easy 5-ingredient recipe that is foolproof and automatic success, look no further than these sticky bars.

The strawberry base is soft and chewy, there are white chocolate chips for extra texture, and condensed milk pokes out from the top. You could probably use milk or semi-sweet chocolate chips if you're averse to white chocolate.

The bars start with a box of strawberry cake mix. Did I mention that I love shortcuts? If you don't have, or don't have, a cake mix in your area, this may not be the recipe for you. I have not tried it in any other way than the cake mix. Don't follow the directions on the box because you're not making cake, you're making sticky sticks, so follow my instructions below.

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Because the bars will be loose and sticky when you take them out of the oven, be sure to let them cool for a few hours (overnight if you can plan ahead) if you want clean squares because they are incredibly sticky. from the oven If you don't mind the presentation, look when you can't resist any more.

Sticky Bars of White Chocolate and Strawberry

If you need an easy 5-ingredient recipe that is foolproof and automatic success, look no further than these sticky bars. The strawberry base is soft and chewy, there are white chocolate chips for extra texture, and condensed milk pokes out from the top. Don't follow the instructions on the cake mix because you're not making cake, so follow my instructions below. Be sure to let them cool for a few hours (overnight if you can plan ahead) if you want nice clean squares.

Ingredients:

  • 1/2 cup unsalted butter, very smooth
  • a 15.25 ounce box of strawberry cake mix
  • 1 large egg
  • 1 cup white chocolate chips
  • about 60% of a 14-ounce can of sweetened condensed milk (I use about 8 ounces, I use no fat)

Addresses:

  1. Preheat oven to 350F and cover 9×9-inch skillet with aluminum foil (highly recommended for easier cleaning) and spray with kitchen spray; set aside.
  2. In a large bowl, add the butter and beat with an electric hand mixer on medium-high speed until smooth and creamy.
  3. Add cake mix, egg and beat on low speed to combine. The dough will be very thick; Keep beating until you go from pea-sized crumbs to a thick, sticky dough.
  4. Add one-half to two-thirds of the dough to the prepared skillet to form a smooth, even base layer. I use a spatula but I use your hands (sprayed with oil spray) if that is easier; set the remaining dough aside.
  5. Sprinkle white chocolate chips evenly over dough.
  6. Sprinkle evenly with about 60% of the can (about 8 ounces) of sweetened condensed milk; just watch it.
  7. Add the rest of the dough into about 1-inch pieces over the sweetened condensed milk, pressing down lightly. You will not have full coverage; This is good.
  8. Bake for about 27 to 30 minutes or until edges are set and center is mostly set; ok if it is a little uneven. I judged the cooking point by looking at the edges and when they turned light golden brown, I took the pan out of the oven. Let the pan cool on a wire rack for at least 2 to 3 hours (overnight is best) or until the bars have hardened enough to cut. The bars are best fresh but will stay airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

Adapted from Lemon Gooey Bars

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