Strawberry White Chocolate Bars (Print-Friendly Version)
Strawberry bars with white chocolate chips and a gooey, chewy bite. Easy treat with just five ingredients.
# What You'll Need:
→ Base and Batter
01 -
113 grams unsalted butter, very soft
02 -
432 grams strawberry cake mix (one 15.25-ounce box)
03 -
1 large egg
→ Filling
04 -
170 grams white chocolate chips (approximately 1 cup)
05 -
227 grams sweetened condensed milk, fat-free (about 60% of one 396-gram can)
# How to Make It:
01 -
Preheat oven to 175°C. Line a 23 x 23 cm baking pan with aluminum foil and coat with non-stick cooking spray. Set aside.
02 -
In a large bowl, beat the softened butter with a handheld electric mixer on medium-high speed until smooth and creamy.
03 -
Add the strawberry cake mix and egg to the butter. Beat on low speed just until the mixture forms a thick, cohesive dough.
04 -
Transfer about half to two-thirds of the dough into the prepared pan and press into an even, smooth base layer using a spatula or your hands lightly coated with cooking spray.
05 -
Evenly distribute the white chocolate chips over the dough layer.
06 -
Pour approximately 227 grams (about 8 ounces) of sweetened condensed milk evenly over the surface.
07 -
Drop small pieces of the remaining dough, about 2.5 cm each, over the top of the condensed milk. Lightly press down; full coverage is not necessary.
08 -
Bake for 27 to 30 minutes, or until the edges appear set and light golden, while the centre may jiggle slightly.
09 -
Allow pan to cool on a wire rack for at least 2 to 3 hours, preferably overnight, before cutting into bars.
# Additional Tips:
01 -
Bars store best in an airtight container at room temperature for up to 5 days, or freeze for as long as 3 months.