Strawberry Crunch Bar Recipes

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STRAWBERRY CRUNCH ICE CREAM CAKE



Strawberry Crunch Ice Cream Cake image

While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7

36 Golden Oreo cookies, divided
4 tablespoons butter, melted
3 cups vanilla ice cream, softened
5 cups strawberry ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 package (1 ounce) freeze-dried strawberries, coarsely crushed
Fresh strawberries, optional

Steps:

  • Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

SMALL-BATCH STRAWBERRY CRUMB BARS



Small-Batch Strawberry Crumb Bars image

These strawberry crumb bars are easy to make and are the perfect size when you want a sweet treat, but don't want a huge quantity. Store leftovers in an airtight container for up to one week.

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 8

nonstick cooking spray
1 ½ cups self-rising flour
½ cup white sugar
½ teaspoon ground cinnamon, divided
½ cup unsalted butter, cut into 8 pieces
1 egg
⅓ cup low-sugar strawberry compote
2 tablespoons rolled oats

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8x6-inch pan and line with parchment paper.
  • Whisk flour, sugar, and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping.
  • Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote.
  • Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible.
  • Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan, 40 to 45 minutes. Cool completely before serving.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.9 g, Cholesterol 53.8 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.5 g, Sodium 308.1 mg, Sugar 15.9 g

STRAWBERRY CRUMBLE BARS



Strawberry Crumble Bars image

Delicious bars with fresh strawberries and a crumble topping.

Provided by Rebecca Bekki Rodriguez

Categories     Bar Cookies

Time 1h25m

Yield 16

Number Of Ingredients 10

1 cup white sugar, divided
1 tablespoon cornstarch
4 cups sliced fresh strawberries
3 cups all-purpose flour
½ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup unsalted butter, melted
1 large egg

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.

Nutrition Facts : Calories 281.7 calories, Carbohydrate 41 g, Cholesterol 42.1 mg, Fat 12.2 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 75.6 mg, Sugar 21.3 g

STRAWBERRY CRUNCH BAR



Strawberry Crunch Bar image

Yield Makes 2 loaves

Number Of Ingredients 7

2 c. all-purpose flour
2 c. rolled oats
1 1/4 c. light brown sugar
2 tsp. ground cinnamon
4 Tbsp. unsalted butter, melted
1/2 c. unsweetened applesauce
2/3 c. strawberry jam or preserves

Steps:

  • PREHEAT the oven to 350° F. Line an 8" by 8" baking sheet or cake pan with parchment paper, lightly grease with vegetable cooking spray, and set aside.
  • COMBINE the flour, oats, sugar, and cinnamon in a large bowl and stir well. Add the butter and applesauce, and mix until slightly wet crumbs form.
  • PRESS two-thirds of the oats mixture into the prepared pan, pressing to a uniform half-inch thickness. Spread the jam over the top layer, using a small offset spatula or the back of a spoon to evenly spread onto the oats. Crumble the remaining oats mixture over the jam to form a uniform thickness. Bake until the top is golden brown, 30 minutes.
  • REMOVE from the oven and place on a wire rack to cool completely before cutting.
  • CUT the cooled cake into bars measuring 1 1/2" by 1 1/4" and serve immediately, or wrap individually in plastic wrap. (The bars will keep at room temperature for up to two days, and refrigerate for up to four days.)

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