Strawberry-n-cream bar cookies from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 74) by Jessie Sheehan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white chocolate chips for white chocolate.

  • thefritschkitchen on March 26, 2025

    Great recipe! Agree with many of the comments below. I will use my whole package of freeze-dried strawberries next time and not bother to crush them at all. I loved the bigger chunks that turned jammy. They took longer to bake, mine was closer to 25 minutes. I'm not usually a white chocolate fan, but it works here amazingly. A bit more salt - maybe flaky on top - wouldn't go amiss. And while cookies bars are so easy to make, I also really want to try these as drop cookies.

  • KCKB on October 14, 2024

    The first time I made these, I wrote a note to myself in the cookbook that they were REALLY sweet and to cut down on the sugar next time. I cut it by half, and I also kept the strawberries in fairly big chunks, and I’m really pleased with the results. With the adjustment to the amount of sugar, this is a low-effort-high-reward recipe.

  • Pandan on October 09, 2024

    These are really tasty. Had to stop my husband to eat all at once. For my taste these were waaaaaay too sweet though. I already only used half of the sugar but the white chocolate and strawberries still added too much sweetness for me. Would try with just 50 g of sugar next time. I thought they would look a bit prettier and be a bit crunchier though.

  • rhb on May 16, 2023

    I overbaked and they were still good...a bit greasy and flatter than others' pics but very good and chewy (maybe because I chopped the chocolate pretty finely). Almost more of a candy. I used El Rey Icoa white chocolate.

  • kari500 on January 17, 2023

    Very sweet and absolutely delicious. So easy to put together. Thanks to Jay.Moe for the idea of leaving the strawberry bits a bit bigger. This is definitely going on the list of super easy, extremely good desserts that will be made often.

  • jay.moe on October 24, 2022

    This is a quick and easy cookie to make. There's no need for a mixer - just whisk and stir. After crushing the freeze-dried strawberries, there was a lot of strawberry dust that I added to the dough. The dust really packed a punch! Next time I won't over crush the berries so there will be larger chunks in the cookies. The strawberries on top of the cookies turned into brown flecks, but the strawberries inside remained a vibrant red. Like anya_sf, it took 22 minutes for the cookies to bake according to the recipe specification for doneness. These cookies are delicious and even though I'm not a big fan of white chocolate, I still ate two as soon as they were cool enough to cut. I would also like to try making them with semi-sweet or dark chocolate since chocolate-covered strawberries is such a great combination.

  • Zosia on October 21, 2022

    Scrumptious! I made them with whole wheat flour and 35g strawberries.

  • anya_sf on September 21, 2022

    Super quick and easy; most time-consuming part was crushing the strawberries. My bars baked in 22 min. Texture was wonderfully chewy, but my son thought a bit too chewy (I disagreed). We wouldn't have minded a little more strawberry flavor (although the flavor seemed stronger the 2nd day) so next time I might use the whole 34 g package. The whole pan was gone in 2 days.

  • Lepa on September 15, 2022

    Really, really good. They have a lovely texture and amazing taste. They keep well- if you can stop yourself from eating them in one sitting! Highly recommend these bars.

  • minbody on August 05, 2022

    These are absolutely DIVINE. You can whip them up in less than ten minutes (even with chopping the white chocolate and crushing the strawberries). The dough is quite dense; the bake time was several minutes longer than the recipe indicated, so don't be shy about giving them the full time and then checking on them. The freeze-dried strawberries become chewy (bliss!), and it took all our willpower to not devour the entire pan in one evening. Also tried with freeze-dried raspberries, which were very good, but we preferred the strawberry version.

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