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Irresistible Chocolate-Covered Strawberry Crunch Cake Bars

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These chocolate-covered strawberry crunch cake bars combine luscious chocolate, fresh strawberries, and a delightful crunch for a quick and easy dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ¾ cup granulated sugar (150g)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, melted (113g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup whole milk, room temperature (120ml)
  • 1 ½ cups crushed rice cereal (45g)
  • ½ cup chopped toasted almonds (60g) (optional)
  • 1 cup fresh strawberries, sliced thin (150g)
  • 2 tbsp powdered sugar
  • 1 ½ cups semi-sweet chocolate chips or chopped chocolate (270g)
  • 1 tbsp coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch (23×23 cm) baking pan or line it with parchment paper.
  2. In a small bowl, toss the sliced strawberries with powdered sugar and set aside to macerate for about 10 minutes.
  3. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  4. In a separate bowl, whisk the melted butter, eggs, vanilla extract, and milk until smooth and creamy.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
  6. Fold in the crushed rice cereal and chopped toasted almonds (if using) gently to keep the crunch intact.
  7. Pour half of the batter into the prepared pan and spread evenly.
  8. Arrange the sugared strawberry slices over the batter in a single layer.
  9. Gently spoon and spread the remaining batter over the strawberries to cover them completely.
  10. Bake for 25-30 minutes, or until a toothpick inserted into the cake portion comes out mostly clean with a few crumbs.
  11. Let the bars cool completely in the pan on a wire rack for at least 30 minutes.
  12. Melt the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and glossy. Alternatively, melt over a double boiler.
  13. Pour the melted chocolate over the cooled bars and spread evenly with a spatula. Optionally, sprinkle crushed rice cereal bits or sliced almonds on top before the chocolate sets.
  14. Chill the bars in the fridge for 20-30 minutes to let the chocolate harden.
  15. Cut into squares and serve.

Notes

Avoid overmixing the batter to keep bars tender. Fold in rice cereal gently to maintain crunch. Pat strawberries dry if very juicy to prevent sogginess. Use short bursts when melting chocolate to avoid seizing. Chill bars before cutting for clean slices. For gluten-free, substitute flour and cereal accordingly. For vegan, use flax eggs, dairy-free milk, butter, and chocolate.

Nutrition

Keywords: chocolate, strawberry, cake bars, crunch, dessert, easy recipe, quick dessert, semi-sweet chocolate, strawberries, almonds

Find it online: https://tessierecipes.com/irresistible-chocolate-covered-strawberry-crunch-cake-bars-recipe-easy-and-delicious/