Description
Delight in these luscious Strawberry Bliss Bars, featuring a buttery oat and coconut crust layered with sweet strawberry jam and topped with both white and milk chocolate chips. Baked to golden perfection, these bars offer a perfect blend of textures and flavors for a satisfying treat.
Ingredients
Scale
Crust & Topping
- 1 ¼ cups all-purpose flour
- 3/4 cup cold salted butter, cut into small pieces
- 2/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup sweetened shredded coconut
- 1/2 cup old-fashioned oats
Filling & Topping
- 1 ¼ cups strawberry jam
- 3/4 cup milk chocolate chips
- 3/4 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly spray it with nonstick spray to ensure easy removal of the bars.
- Make the Crust Mixture: In a food processor, pulse together the flour, cold butter pieces, brown sugar, granulated sugar, salt, and cinnamon until the mixture resembles a coarse meal, about 4 to 6 pulses. If you don’t have a food processor, use a pastry blender or two forks to combine the ingredients thoroughly.
- Add Coconut and Oats: Transfer the flour mixture to a bowl and stir in shredded coconut and oats. Reserve ¾ cup of this mixture for the topping and set it aside.
- Form and Bake the Crust: Pour the remaining flour-coconut-oat mixture into the prepared pan and press it evenly into the bottom to form the crust. Bake in the preheated oven for 15 to 18 minutes, until the crust turns lightly golden. Remove and allow it to cool in the pan on a wire rack for 10 minutes.
- Apply Jam and Chocolate Chips: After the crust has cooled slightly but is still warm, carefully spread the strawberry jam evenly across the surface. Sprinkle the white and milk chocolate chips on top of the jam layer.
- Add Reserved Topping and Final Bake: Evenly sprinkle the reserved flour-coconut-oat mixture over the chocolate chips. Return the pan to the oven and bake for another 18 to 22 minutes until the topping turns golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan for about 1 hour. Use the parchment paper to lift the bars out of the pan, then cut into 24 bars. Serve and enjoy this delicious treat!
Notes
- Use cold butter for the best crumbly crust texture.
- If you prefer less sweetness, reduce the granulated sugar slightly.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
- Ensure the pan is lined with parchment paper to avoid sticking and ease of cleanup.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
