THE RECIPE JOURNAL · Dessert
Strawberry Sundae Cookie Bars with Crunch
These cookie bars are a delicious twist on a classic sundae, combining sweet strawberries, creamy vanilla, and a satisfying crunch. Perfect for sharing or enjoying as a delightful treat any time of day!
FROM THE KITCHEN • Strawberry Sundae Cookie Bars with Crunch
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 325°F (165°C) and lightly grease the bottom of a 9x13-inch pan with cooking spray. In a large bowl, mix the cake mix and butter together on low speed until it looks crumbly. Set aside about a cup of this crumb mixture, then press the rest firmly into the bottom of your prepared pan to form the crust.
02
Step 2
Next, using the same bowl, beat the cream cheese and frosting until smooth and creamy. Add the eggs and keep mixing until everything is well combined. Pour this cheesecake-like layer over the crust and spread it out evenly. Sprinkle the reserved crumbs on top to add some crunch.
03
Step 3
Pop the pan into the oven and bake for about 45 to 50 minutes, until the top is golden and the filling is set. Let it cool completely on the counter for around half an hour before covering and chilling it in the fridge for at least two hours. When it’s nice and cold, cut into 6 by 6 bars and enjoy!
Why you’ll love it
These bars combine the sweet, juicy flavor of strawberries with a satisfying crunch in every bite. They are easy to make and perfect for sharing at any gathering. The mix of creamy and crispy textures makes them a crowd favorite.
How to serve
Serve these bars slightly chilled or at room temperature with a scoop of vanilla ice cream. They also pair well with a drizzle of chocolate or caramel sauce for an indulgent treat. Perfect for picnics, parties, or a sweet snack anytime.
Storage & leftovers
Store the bars in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator for up to a week. You can also freeze individual bars wrapped tightly for up to three months.
