Strawberry Chocolate Chip Bars

Strawberry Chocolate Chip Bars

Strawberry Chocolate Chip Bars

Wow! Has it really been two weeks since I wrote my last blog post? I’ve been so busy lately, that time just flew right by. In fact, I was so busy that I didn’t even have time to bake anything for Valentine’s Day. I was bound and determined to bake something tasty for this weekend though, and I believe I succeeded in the “tasty” department with these Strawberry Chocolate Chip Bars.

My inspiration for these bars came from a limited edition box of Chocolatey Strawberry Special K Cereal that I recently purchased from my local grocery store. Strawberry and chocolate are a match made in heaven, and I fell in love with this cereal from the very first bite.

When I started thinking about what I wanted to bake for dessert this weekend, the first thing that popped into my head was that I had to make something with chocolate and strawberries. These Strawberry Chocolate Chip Bars are exactly what my sweet tooth and taste buds were looking for. The crust is crisp, the strawberry filling is gooey, and the crumb topping with the chocolate chips is rich and sweet.

It’s just a shame that I didn’t get to make these for Valentine’s Day, but you know what they say – better late than never.

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Strawberry Chocolate Chip Bars

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter

3/4 cup strawberry jam

2/3 cup all-purpose flour
1/3 cup brown sugar, packed
6 tablespoons butter
1 cup chocolate chips

Preheat oven to 375 degrees. Spray a 9-inch square baking pan with non-stick cooking spray.

For the Crust: In a medium bowl, combine the flour and granulated sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Press the crumb mixture into the bottom of the prepared pan.

Bake for 18 to 22 minutes, or until crust is set but not brown. Remove from oven and spread jam evenly over hot crust.

For the Topping: In a medium bowl, combine flour and brown sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle over jam layer.

Bake for 15 to 20 minutes, or until golden brown.

Remove from oven and sprinkle chocolate chips on top. Place back in oven for 30 seconds, or until chocolate chips begin to soften and look glossy.

Remove from oven and place on a wire rack to cool completely. Cut into squares.

(To print this recipe, click on the ‘Print & PDF’ button below)

Strawberry Cream Cheese Brownies

Strawberry Cream Cheese Brownies

Strawberry Cream Cheese Brownies

The high temperatures have been in the 40’s for the past couple of days, and it’s finally beginning to feel a little more like Spring around here. I know that may not sound very warm to some of you, but after a very long Winter that consisted of near-record breaking snowfall and freezing cold temperatures, 40 degrees feels pretty good.

There’s still a bit of a chill in the air though, so I decided to warm up my kitchen by baking these Strawberry Cream Cheese Brownies. I honestly had no idea what I wanted to bake today, so I began looking through my refrigerator and a package of cream cheese and a jar of strawberry jam caught my eye. Several ideas ran through my mind on how to use these two ingredients, but I finally settled on brownies.

The strawberry/cream cheese layer that tops these rich, thick, chocolaty brownies is really delicious. I’m glad a made a big pan, because I have a feeling they’re going to disappear in the blink of an eye. 😉


Strawberry Cream Cheese Brownies

Brownie layer:
1 1/2 cups all-purpose flour
1 1/4 Dutch-process cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract

Strawberry Cream Cheese layer:
1 (8 ounce) package cream cheese, softened
1/3 cup all-purpose flour
1/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
1/2 cup strawberry jam

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.

In a large bowl, combine the flour, cocoa, baking powder and salt; set aside.

In a medium microwave-safe bowl or in a saucepan over low heat, melt the butter. Add the sugar and stir to combine.

Add butter mixture to dry ingredients. Stir until combined. Whisk in the eggs one at a time, stirring until smooth after each addition. Stir in vanilla extract. Spoon batter into prepared baking pan.

For strawberry cream cheese layer: place cream cheese, flour, sugar, egg and vanilla in a medium mixing bowl. With an electric mixer, mix on medium speed until well combined.

Spread the cream cheese mixture in an even layer on top of brownie batter.

In a microwave-safe bowl, heat strawberry jam for 20 seconds; stir until smooth. Spoon the jam on top of the cream cheese layer and swirl it with a knife.

Strawberry Cream Cheese Brownies

Strawberry Cream Cheese Brownies

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cream Cheese Pound Cake with Strawberries and Chocolate Glaze

Cream Cheese Pound Cake with Strawberries and Chocolate Glaze

This has got to be one of the best pound cakes I’ve ever tasted! The outside crust has the light crunch that we all enjoy, and the inside is so moist, it practically melts in your mouth.

I’d like to offer a couple of suggestions for those who may be considering making this cake – to help ensure success. The first, is to make sure that the butter, cream cheese, and eggs are at true room temperature. This is what helps give this cake its wonderful moistness and will also help the ingredients to mix properly for even baking. The second suggestion, is to make sure you place the cake in a cold oven – do not turn the oven on until you pop the pan in. This will help to give this cake it’s golden brown, crisp crust.

This really is a very delicious pound cake…one that I have no problem enjoying plain – but it sure is extra tasty with the strawberries and chocolate glaze. 🙂


Cream Cheese Pound Cake

1 (8 ounce) package cream cheese, softened (at room temperature)
1 1/4 cups butter, softened (at room temperature)
3 cups granulated sugar
1/4 cup buttermilk
6 eggs (at room temperature)
3 cups all-purpose flour
1 1/2 teaspoons vanilla extract

Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and cream cheese together until smooth. Gradually add sugar and beat until fluffy. Add buttermilk and mix well.
Add eggs one at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla extract; mix until combined.

Pour batter into prepared pan. Place in a COLD oven, do not preheat, and bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. You can check for doneness at 1 hour by inserting a toothpick into center of cake. If toothpick comes out clean, the cake is done.

Cool in pan for 15 minutes, then invert onto serving plate and cool completely. Cut into slices.

Before serving, top each slice with strawberries and chocolate glaze; if desired.

Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2-3 tablespoons hot water

Combine all ingredients in bowl. Mix with spoon until smooth.

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Homemade Strawberry NutriGrain Bars

Homemade Strawberry NutriGrain Bars

Have you ever seen copy-cat recipes and wondered if they actually taste like the real thing? Well, I know I have… but until today, I’ve never attempted to make any of these recipes.

I sure am glad I tried making these homemade nutrigrain bars. They taste remarkably like the ones you can purchase at the grocery store.

I used reduced-sugar strawberry jam in my bars, but you can use any flavor you desire.


Homemade Strawberry NutriGrain Bars

1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick oats
3/4 cup butter, melted
12 ounces preserves or jam
1 tablespoon water

Preheat oven to 375 degrees. Grease a 13 x 9 x 2-inch pan.

In a large bowl, combine cake mix and oats. Stir in melted butter until the mixture is crumbly.

Measure half of the mixture (approx. 3 cups) into prepared pan. Press firmly into pan to cover bottom.

Combine preserves/jam and water. Spoon over crumb mixture in pan; spread evenly.

Cover jam with remaining crumb mixture. Pat firmly to make top even.

Bake for 20 minutes, or until top is very light brown.

Cool completely before cutting into bars.

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