adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double-Berry White Chocolate Crumble Bars
0 Likes
Prep Time:
15 minutes
Total Time:
3 hours
Transform sugar cookie mix into delicious summer bars with fresh raspberries, blueberries, and white chocolate drizzle.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup cold butter, cut into pieces
  • 1 1/2 cups fresh blueberries, from 2 (6-oz) containers
  • 1 1/2 cups fresh raspberries, from 2 (6-oz) containers
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 cup white vanilla baking chips
Instructions:
  • Preheat your oven to 375°F and generously spray a 9-inch square pan with cooking spray.
  • Place the cookie mix in a large bowl. Use a pastry blender or fork to cut in the butter until the mixture is crumbly (be careful not to overmix). Set aside 1 cup of the cookie mixture for the topping. Press the remaining mixture into the bottom of the pan and bake for 10 minutes.
  • Combine the Filling ingredients in a medium bowl. Evenly spread the mixture over the partially baked crust, then sprinkle the reserved cookie mixture on top.
  • Bake for 32 to 36 minutes until the top is lightly golden brown and bubbling around the edges. Allow to cool for 30 minutes before serving.
  • Place white vanilla baking chips in a small microwavable bowl and microwave on High for 30 to 45 seconds, or until the chips can be stirred smooth. Transfer the melted chips into a small resealable plastic bag, partially seal the bag, then cut off a tiny corner of the bag. Pipe the melted chips over the top of the bar by squeezing the bag. Allow the bars to cool completely for about 1 1/2 hours, then cut into 4 rows by 4 rows. Refrigerate any leftover bars for later enjoyment.

Similar Recipes