Vegan Chocolate Berry Cookie Crumble Bars
Fudgey, chewy, buttery and with the perfect touch of fruitiness...not sure if I've ever had anything like this before. BAM.
Not gonna lie, I created this recipe because I messed up a batch of my Chocolypse! cookies during a cookie kit baking demo (I blame my inability to multitask), but I might just screw up the recipe again if it means I have an excuse to make this tasty thing again. hehe!
This recipe also works well for those store-bought cookies you thought were a good idea at that moment...hehe!
Happy baking, chocoholics!
INGREDIENTS- Makes 9 Bars
- 6 4-INCH Double Chocolate Chip Cookies (about 10oz) *I used my Chocolypse! Vegan Cookie Kit (see my bio for link) but any fave recipe or store-bought cookies will work.
- 1/2 CUP Mashed Fresh Strawberries
- 1/2 CUP Strawberry Jam
- 2 TABLESPOONS Melted Plant Butter
- Pre-heat oven to 375°F/ 190°C
- Crumble the cookies. (I pounded mine in a bag with a rolling pin- good stress reliever!)
- Sprikle half of the cookie crumbles onto a lined (parchment paper) 9x9 baking pan and press the crumbles into the pan.
- Combine the fresh strawberries and jam in a small bowl and spread over the crumbles in an even layer.
- Sprinkle the other half of the crumbles evenly over the strawberries.
- Drizzle the melted butter over all the layers.
- Bake for 15-20 minutes or until the strawberries are bubbling underneath the top layer.
- Let cool in pan for 1 minute and remove (including the parchment paper) and let cool completely on a wire rack.
- In order to cut into bars you will need to refrigerate for 2-4 hours. You can also serve at room temp for a cobbler-like treat!
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