Strawberry Bars

15m
Prep Time
45m
Cook Time
1h
Ready In


"OMGosh, you have to try these!! These are now a staple at my house and better yet? They are healthier than most! Please note I use a combination of butter and oil in the topping; when I try all butter, it's too dry and crumbly. Try it the way you want and enjoy!"

Original is 16 servings
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (67.2 g)
  • Calories 221.8
  • Total Fat - 11.6 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 15.3 mg
  • Sodium - 142.1 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 2.6 g
  • Sugars - 14.6 g
  • Protein - 2.7 g
  • Calcium - 33.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375. Combine chopped strawberries, 1/4 C water and Agave Nectar in medium size pan over medium-high heat. Bring to boil, stirring occasionally.

Step 2

Once at a boil, add slurry of cornstarch and tablespoon of water. Mix well with strawberries, bring to boil and let boil, stirring often, for 1 or 2 minutes. Remove from heat, set aside and let cool to room temperature.

Step 3

While strawberry mixture cooling, mix together topping dry ingredients. Cut in butter into mixture until it looks like course sand. I add approximately 4 tablespoons of oil to the mixture to make sure it's not too crumbly. You may use 1 1/2 sticks of butter if you'd like and omit the oil.

Step 4

Press half of the topping mixture into the bottom of an 8x8 baking pan. Spread cooled strawberry mixture on top of bottom crust. Add rest of crumb topping and gently press into strawberry mixture.

Step 5

Bake at 350 for 45 minutes. Be careful removing from oven and the filling may be bubbly and lava-like! Let cool completely. Yum!

Tips


No special items needed.

1 Reviews

BrittanyBakes

Quick to the oven, which I like and using the oil and butter combo they came out great!

5.0

review by:
(14 Aug 2014)

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