Somebody had better come over here and eat these bars before I finish the whole pan. I cannot behave with these lying around.
I saw these on Pinterest and began salivating immediately. You know how there are some recipes you pin for later, and some that just prompt you to run into the kitchen, forage through your pantry and see if you can make them right now? That’s what happened here. And I’m not sorry.
But these are dangerous. A buttery shortbread crust is topped with a layer of dark chocolate, dotted with jam and strawberries (I’ll use more next time), sprinkled with sugar, baked and then garnished with sea salt. (I just had to add the sea salt.) What’s not to love?
These are totally customizable, too. I didn’t have strawberry jam, so I used blackberry fruit spread. (I told you I had to have these, pronto.) I can see varying the flavors of jam and the fruit itself. Raspberries, peaches, blackberries, oh my!
Just be sure to let the pan cool completely before cutting and serving these bars. That chocolate layer was hot! Now that it’s the following day, everything has set nicely, and the flavors are out of this world. I am officially addicted to these Chocolate-Strawberry Cookie Bars.
Recipe Source: Adapted from Roxana’s Home Baking