Strawberries and Cream Bars | Reni's Kitchen

Strawberries and Cream Bars | Reni's Kitchen

Fancy and delectable. My picky group of friends just loved it. It's refreshing and delicious. I baked the cookie crust for 15 minutes exactly, cooled it then covered with foil and let it sit at room temperature the night before. The next day finished it a few hours before the get together. Was able to cut it with no problem. The longer the cream and strawberries sit at room temp. the easier to cut. Had no problem. I would add a touch more cornstarch because it was a tad runny, but still fabulous.People raved about it. This is a definite keeper.

Some minor changes made: I added fresh blackberries to the topping since they were in season, used Neufchatel cheese instead of cream cheese, and added just a pinch more cornstarch to thicken up the glaze. Next time I plan to use a cookie sheet instead of the 13x9 pan. The dessert is pretty rich, and a thinner cookie bottom would help lighten it up.

Tip: Do NOT over bake your cookie!! If you bake your cookie just right and not too long, then it WON'T get hard when you refrigerate it. I baked my cookie until it was lightly golden and I had NO problem refrigerating it. It was still soft and delicious. Also, make sure to allow enough time for your dessert to refrigerate because it doesn't taste good when the strawberries haven't absorbed the flavor from the strawberry puree.

Get the recipe here >> Strawberries and Cream Bars @ twopeasandtheirpod.com