After making these Raspberry Streusel Dessert Bars back in April and then making them at least 3-4 times since, I kept thinking about chocolate (surprise!). After making some homemade strawberry jam a few weeks ago, it came to me that these bars would be so good made with chocolate and strawberry jam—like a chocolate covered strawberry in dessert bar form. So I set out to see what I could come up with. And I love it when something turns out great on the first try!
I just made these yesterday after taking a Facebook friends poll over which kind of chocolate people prefer on chocolate covered strawberries. Dark, semi-sweet or milk? Then I started having some say their favorite is white chocolate on strawberries—okay, I’ll have to try another bar, but for now, for these bars, I went with semi-sweet. They are sure easy to make and certainly taste like chocolate and strawberries. I call it a win!
Chocolate Strawberry Dessert Bars, by Katrina, Baking and Boys!
2 cups (240 grams) all purpose flour
1/2 cup (40 grams) natural cocoa powder
2/3 cup (133 grams) granulated sugar
1 cup (2 sticks) unsalted butter, cold, cut into pieces
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup strawberry jam (homemade is best!)
1/2 cup semi-sweet chocolate chips
3 ounces semi-sweet chocolate chips
2 tablespoons strawberry jam
3 tablespoons heavy cream
Preheat oven to 350 degrees. Line a 9 inch baking pan with non-stick foil. Spray lightly with cooking spray. In the bowl of a food processor, add the flour, cocoa, sugar, and salt. Pulse to combine. Add the vanilla and pieces of butter. Pulse until it is all combined and resembles coarse, wet sand. Put about 2/3 of the mixture into the baking pan and spread evenly, pressing down slightly. Spread the strawberry jam over the bottom crust. Then sprinkle the chocolate chips over the jam. Finish with sprinkling the remaining crumb mixture over the top and press down slightly. Bake for 40 minutes. Remove from oven and let sit until cool.
Remove the bars from the pan using the overhanging edges of the foil. Cut into 16 bars.
Make the ganache. Put the chocolate in a medium sized heatproof bowl. Put the jam and cream in a glass measuring cup or bowl and microwave on high for 30 seconds, just as it begins to bubble up (watch that it doesn’t bubble over, could do in 15 second intervals if you’re worried). Pour the cream mixture over the chocolate chips and let sit for a minute. Stir the now melted chocolate and strawberry cream together until smooth. Let the ganache sit for 20-30 minutes so it thickens slightly. Put the ganache into a zip top plastic bag, then snip the corner off and drizzle over the bars. Let sit until somewhat hardened on the bars.
These would be good and pretty with a fresh slice of strawberry on the tops of each, but I didn’t have any fresh strawberries at the time.