Chocolate-Covered Strawberry Bars Recipe

Chocolate-Covered Strawberry Bars Recipe

Recipe provided by Julie Beckwith

Watch this video to see how to prepare it.

• Difficulty: Intermediate
• Makes: roughly 16 servings
• Nutrition per serving (1 of 16): 331 calories, 24 g total fat, 14 g saturated fat, 30 g carbohydrates, 2 g fiber, 25 g sugar, 4 g protein, 38 mg cholesterol, 79 mg sodium
• Total time: 1 hour 30 minutes (including cooling)
• Active prep time: 1 hour

For the base:

• 1 stick unsalted butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1 teaspoon instant espresso powder
• 2 tablespoons heavy cream
• 1 large egg
• 1 1/4 cups finely ground graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup sliced almonds
• 1/2 teaspoon vanilla bean paste or 1/2 teaspoon pure vanilla extract

For the filling:

• 1-ounce package of freeze-dried strawberries
• 2 cups white chocolate chips
• 1/4 cup heavy cream

For the topping:

• 1 cup semisweet chocolate chips
• 1 tablespoon vegetable shortening

Instructions:

1. Prepare the crust: Heat oven to 350 F. Line an 8-inch square baking pan with parchment paper, ensuring the sides extend beyond the pan's edges. Melt the butter together with cocoa powder, sugar, and espresso powder in a medium saucepan over medium heat.
2. In a small bowl, whisk heavy cream and the egg. Gradually add a few tablespoons of the butter-cocoa mixture to the egg mixture, whisking continually, then combine everything back into the saucepan. Cook while whisking until the mixture thickens and blends, about one minute. Remove from heat and stir in the graham cracker crumbs, shredded coconut, sliced almonds, and vanilla bean paste. Press this mixture evenly into the prepared pan. Bake for about 8 minutes until set. Cool completely on a rack within the pan.
3. Prepare the filling: Using a food processor, pulse half the freeze-dried strawberries (approximately 1 cup) until they become a powder with some small pieces remaining. Reserve the other half of the strawberries for garnishing.
4. Place the white chocolate chips in a medium bowl. In a small saucepan, bring heavy cream to a simmer and pour it over the white chocolate chips. Let it sit for 3 to 5 minutes until soft, then stir until smooth. If necessary, microwave in short bursts (20 seconds), stirring until all chips melt smoothly. Incorporate the strawberry powder, then spread this mixture over the cooled crust layer. Cover and chill in the fridge until firm, roughly 30 minutes.
5. For the topping: Microwave the semisweet chocolate chips and vegetable shortening in a microwave-safe bowl at 20-second intervals, stirring between, until the chocolate is melted and silky. Allow it to cool slightly for around 5 minutes. Spread the melted chocolate over the filling layer evenly. Lightly crush the reserved freeze-dried strawberries and sprinkle on top. Cover and refrigerate until the chocolate topping solidifies. Using the parchment overhang, lift the bars from the pan and cut into portions.

Note: Freeze-dried strawberries deliver intense flavor. Be careful not to grind them too finely; visible red specks add aesthetic appeal and texture.

Photograph by Andrew Purcell