Strawberry Creme Bars With Strawberrymallows Flowers Recipes

STRAWBERRY CREAM CHEESE SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
• Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
• Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
• Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
• Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares

STRAWBERRY CREAM BARS

Steps:

• Mix graham crumbs, 2 Tbsp. granulated sugar and margarine; press onto bottom of 13x9-inch pan. Beat Neufchatel cheese, remaining granulated sugar and 2 Tbsp. milk with whisk until blended. Spread over crust.
• Beat remaining milk and pudding mixes with whisk 2 min.; pour over Neufchatel layer. Let stand 5 min. Cover with whipped topping. Refrigerate 4 hours.
• Cut each marshmallow crosswise into 5 pieces with kitchen shears to resemble flower petals. Press cut sides in colored sugar. Arrange petals, sugar-sides up, on top of dessert to make 12 flowers; fill centers with candies.

STRAWBERRY MALLOW DESSERT

Steps:

• Place strawberries in a bowl and sprinkle with sugar; stir. Let stand for 5 minutes. Add marshmallows and sour cream; stir to coat. Spoon into dessert dishes.

STRAWBERRY CREME BARS WITH STRAWBERRYMALLOWS FLOWERS

Steps:

• Mix graham crumbs, 2 Tbsp. granulated sugar and margarine; press onto bottom of 13x9-inch pan. Beat cream cheese, remaining granulated sugar and 2 Tbsp. milk with whisk until blended. Spread over crust.
• Beat remaining milk and pudding mixes with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. Cover with whipped topping. Refrigerate 4 hours.
• Cut each marshmallow crosswise into 5 pieces with kitchen shears to resemble flower petals. Press cut sides in colored sugar. Arrange petals, sugar-sides up, on top of dessert to make 12 flowers; fill centers with candies.

STRAWBERRIES AND CREAM BARS

Steps:

• In a blender, combine strawberries, 3/4 cup sugar, and pinch of salt and puree until smooth. Pour into a 9-by-13-inch baking dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with a rubber spatula.
• In a large bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With rubber spatula, gently fold whipped cream into egg-white mixture. Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (covered, up to 3 days), before cutting into 12 squares.

STRAWBERRY CREME BARS WITH STRAWBERRYMALLOWS FLOWERS

Steps:

• Mix graham crumbs, 2 Tbsp. granulated sugar and margarine; press onto bottom of 13x9-inch pan. Beat cream cheese, remaining granulated sugar and 2 Tbsp. milk with whisk until blended. Spread over crust.
• Beat remaining milk and pudding mixes with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. Cover with whipped topping. Refrigerate 4 hours.
• Cut each marshmallow crosswise into 5 pieces with kitchen shears to resemble flower petals. Press cut sides in colored sugar. Arrange petals, sugar-sides up, on top of dessert to make 12 flowers; fill centers with candies.

STRAWBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
• Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
• Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
• Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.

STRAWBERRY CAKE BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray pan (either 8 x 11" or 9 x 9" pan) with non-stick cooking spray.
• Combine the cake mix, oil, and egg in a large bowl.
• Add the milk to the bowl slowly, you want the batter to remain as dense as possible.
• Fold in the strawberry jam and white chocolate chips.
• Dump batter in prepared pan and spread to the edges.
• Bake for 25-30 minutes (they will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up).
• To make frosting, combine all frosting ingredients together in a bowl and frost bars when cool (frosting is optional because these taste amazing without frosting, but I am a serious frosting lover, so I added some and loved the way it turned out).

STRAWBERRY CREME BARS WITH STRAWBERRYMALLOWS FLOWERS

Steps:

• Mix graham crumbs, 2 Tbsp. granulated sugar and margarine; press onto bottom of 13x9-inch pan. Beat cream cheese, remaining granulated sugar and 2 Tbsp. milk with whisk until blended. Spread over crust.
• Beat remaining milk and pudding mixes with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. Cover with whipped topping. Refrigerate 4 hours.
• Cut each marshmallow crosswise into 5 pieces with kitchen shears to resemble flower petals. Press cut sides in colored sugar. Arrange petals, sugar-sides up, on top of dessert to make 12 flowers; fill centers with candies.