Do you ever get something in your head and you just have to have it? Like maybe you’ve decided you really want to make a peach cake for dessert and even though your mom tells you it’s too early for peaches, you go to four different stores looking for peaches. And then, as always, your mom is right and the stores don’t have any. So what do you do now? You make these strawberry chocolate bar cookies and forget all about peaches and their fuzzy skin.
Ok, you may not forget all about the peaches (I know I didn’t), but it’s hard to be too down when you’re eating layers of chocolate and strawberry. I mean really, you’d have to legit try to be sad with these bar cookies in hand, or these for that matter!
I don’t often bake with sweetened condensed milk, but these bar cookies are worth being the exception to that rule. It makes the filling beyond rich, almost like pudding, but the shortbread-like cookie crust can handle it. Plus if you use semi-sweet chocolate chips (which I highly recommend) it does cut down on the sweetness a little bit. Which is good because once you add the topping…oh boy! You’re right back in sweet-land.
I definitely recommend popping these bad boys in the fridge/freezer for a little bit before eating them. They become super refreshing and very summer-y when you do that, especially if you top them with a scoop of vanilla ice cream!
Strawberry Chocolate Bar Cookies Recipe
- 2 sticks unsalted butter, softened
- 1 cup flour
- 1/2 cup packed brown sugar
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1 14 oz. can of sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips
- 3/4 lb fresh strawberries, sliced
- Preheat the oven to 350 degrees.
- Liberally grease a 13×9 baking pan and set aside.
- Cream the butter, flour, brown sugar, salt and vanilla together until a dough forms.
- Press 3/4 of the dough into the baking pan, forming a crust.
- Bake for 15-20 minutes or until golden brown.
- Add condensed milk and semi-sweet chocolate chips into a small saucepan and warm over a low heat. Stir until all of the chocolate chips are melted.
- Remove the crust from the oven and pour milk-chip mixture into pan, spreading the filling evenly.
- Take the remaining dough and crumble it over the top of the filling.
- Place sliced strawberries on the top of the bar cookies and then sprinkle mini chocolate chips across the top.
- Bake for 30-35 minutes.
- Let cool completely before slicing and serving. These can be stored in an airtight container in the fridge for about two weeks.