Chocolate Strawberry Crumb Bars
Try this twist on the classic strawberry crumb bars, but make it chocolate! This recipe for Chocolate Strawberry Crumb Bars is rich, decadent, and incredibly easy!
Equipment
- Digital Food Scale
- Mixing Bowl
- 8x8-inch Baking Pan
- Parchment Paper Sheets
Ingredients
Crust & Topping
- 160 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 113 grams cane sugar
- 113 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams salted butter (melted)
Filling
- 255 grams strawberry jam
- 1 teaspoon cornstarch
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a small saucepan, melt the butter (or you can do this in the microwave, either works).
- To make the crust and topping: In a medium bowl, add the flour, cocoa powder, cane sugar, light brown sugar, and vanilla extract, and mix together. Add in the melted butter and stir to combine completely.
- Reserve ½ cup for the topping and set aside. Using your hands, or a measuring cup, press the remaining crust into the bottom of the pan evenly.
- Bake the crust in the preheated oven for 15 minutes.
- To make the filling: In a small bowl, add the strawberry jam and cornstarch and stir together until combined.
- When the crust is done baking, remove from the oven. Add the strawberry filling on top. And sprinkle the remaining crumb topping on top.
- Return to the oven and bake for another 27 to 30 minutes, or until the topping looks dry. Allow to cool in the pan completely.
- To make the glaze: In a small bowl, add the powdered sugar and water and whisk until you have a smooth glaze.
- Drizzle the glaze over the top of the bars.
- Cut into 9 bars.
- Store in a cool dry place for up to 3 days.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- I use melted butter in this recipe, which makes it super easy! You can melt the butter any way you like, whether you prefer stovetop or microwave.
- I use Dutch cocoa powder in this recipe as it’s sweeter and it’s my preferred cocoa for baking. If you only have natural cocoa powder, that will work, they may not be as sweet. But, if you prefer that, then natural cocoa powder is fine to use.
- This recipe for Chocolate Strawberry Crumb Bars uses strawberry jam. But if you want to switch it up, you totally can! You can use raspberry, blackberry, or blueberry – these would all be delicious with chocolate!
- The cornstarch is used to help thicken the jam so it won't leak out when the bars are cut. So, that's why it's a crucial part of this recipe. If you are avoiding corn, try Irish moss powder, potato starch, or tapioca starch in its place.
- This is a great recipe to bake ahead of time as they will stay good just out on the counter for a few days. So, if you need to bake dessert ahead of a party, this recipe is an awesome option!
- High Altitude — Bake the crust at 350°F for 12 minutes. Fill and add topping per the instructions, then bake again for 25 to 28 minutes, or until the topping is golden brown and dry.
Nutrition
Calories: 404kcalCarbohydrates: 77gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 95mgPotassium: 134mgFiber: 3gSugar: 54gVitamin A: 314IUVitamin C: 2mgCalcium: 28mgIron: 2mg
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