Strawberry Bars Recipe With A Delicious Mousse

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Strawberry Bars Recipe With A Delicious Mousse

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Strawberry bars – no-bake bars with fresh strawberries! These little bars are the perfect reminder that summer is on its way! Crumbly biscuit base topped with sweet strawberry mousse and a layer of freshly chopped strawberries plus a little strawberry Jell-O to hold it all together. It just screams picnic food!

What makes these bars even more fantastic is that they’re no-bake! The mousse is made from a concoction of cream cheese, condensed milk and confectioners’ sugar – which gives it a slight cheesecake feel. The addition of strawberry Jell-O is what gives it the gorgeous pink color and the slight wobble of a mousse.

A fruity summer treat that the kids and adults alike will love!

Here’s what you’ll need for these delicious strawberry bars:

Makes 21 bars

• 7oz graham crackers/digestive biscuits
• 1/2 cup unsalted butter, melted
• 0.6oz pack strawberry Jell-O powder
• 2 + ¼ cups Philadelphia cream cheese
• 1 + ½ cups confectioners’ sugar, sifted
• 3/4 cup evaporated milk
• 11oz strawberries (the darkest and sweetest you can find), finely chopped

Step by step preparation guide:

1. Place the crackers into a large bag and crush into crumbs using the end of a rolling pin. Pour into a bowl, then mix in the melted butter until thoroughly combined. Spoon into a into a loose-bottomed 9″ square cake tin and push down so it’s tightly packed and level. Place in the refrigerator whilst you make the mousse.

2. Place two thirds of the Jell-O crystals in a jug and pour in 1/3 cup + 1 tbsp of boiling water. Stir to dissolve the Jell-O and put to one side to cool slightly. Place the cream cheese in a bowl and whisk for a few seconds with a hand whisk to loosen it up. Add the confectioners’ sugar and whisk again until combined. Stir in the condensed milk and then finally the Jell-O mixture.

3. Take the biscuit base out of the refrigerator and pour the strawberry mixture on top. Make sure it goes all the way to the sides and corners with no gaps. Place in the refrigerator to set for at least one hour.

4. Place the remaining Jell-O powder in a jug and add 1/3 cup boiling water, stir to dissolve and leave to cool slightly.Take the tin out of the refrigerator and spoon on the chopped strawberries, then carefully pour on enough of the Jell-O mixture to just fill the gaps in between the chopped strawberries (any more than that and it will start to seep out the bottom of the tin). If it does start to seep out, line a carrier bag with kitchen paper and place the tin in the bag before putting back in the refrigerator to set for another hour (the bag and paper should soak up any excess liquid without making a mess of your refrigerator).

5. Once set, take out of the refrigerator and run a knife around the inside of the tin. Slide the base away from the sides of the tin. Cut into bars and then serve.

Any leftover bars can be covered and refrigerated for up to two days.

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Yield: 21

Strawberry Bars Recipe With A Delicious Mousse

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Strawberry bars – no-bake bars with fresh strawberries! These little bars are the perfect reminder that summer is on its way! 

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 7oz graham crackers/digestive biscuits
• 1/2 cup unsalted butter, melted
• 0.6oz pack strawberry Jell-O powder
• 2 + ¼ cups Philadelphia cream cheese
• 1 + ½ cups confectioners’ sugar, sifted
• 3/4 cup evaporated milk
• 11oz strawberries (the darkest and sweetest you can find), finely chopped

Instructions

1. Place the crackers into a large bag and crush into crumbs using the end of a rolling pin. Pour into a bowl, then mix in the melted butter until thoroughly combined. Spoon into a into a loose-bottomed 9″ square cake tin and push down so it’s tightly packed and level. Place in the refrigerator whilst you make the mousse.
2. Once set, take out of the refrigerator and run a knife around the inside of the tin. Slide the base away from the sides of the tin. Cut into bars and then serve.

Notes

Any leftover bars can be covered and refrigerated for up to two days.

Nutrition Information:

Yield:

21

Serving Size:

1
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 78mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g