Strawberry Crumble Bars (Print Version)

Sweet bars stacked with fluffy frosting and loads of crumbly strawberry topping. Great shareable dessert everyone loves.

# Ingredients:

→ Bar Vanilla Base

01 - 80 ml vegetable oil
02 - 2 large eggs
03 - 1 box vanilla cake mix

→ Crumble Strawberry Topping

04 - 130 g all-purpose flour, split
05 - 113 g unsalted butter, room temp and split
06 - 1 package (85 g) vanilla instant pudding mix, dry
07 - 1 package (85 g) strawberry gelatin mix, dry

→ Frosting Whipped Layer

08 - 227 g whipped topping, thawed
09 - 5 ml vanilla extract
10 - 130 g powdered sugar
11 - 226 g cream cheese, room temperature

# Steps:

01 - Beat cream cheese (make sure it’s soft), powdered sugar, a splash of vanilla, and that thawed whipped topping altogether in a big bowl. Whip until it’s fluffy and smooth using your electric mixer.
02 - Once your crumbles are baked, toss them in a container and stick them in the freezer for about 10 minutes. Wait until they're totally cooled off.
03 - Spread both your vanilla and strawberry crumble stuff on a baking sheet lined with parchment. Set the oven to 175°C and bake for 10 minutes. Make sure to stir things around at the 5-minute mark, so everything bakes evenly.
04 - Grab another bowl. Blend the dry pudding mix, 56 g butter, and 65 g flour with a fork. Mix until you get that crumbly feel.
05 - Toss dry strawberry gelatin, 56 g of the butter, and 65 g flour into a small bowl. Blend them with a fork till you see clumps and crumbles.
06 - Spoon the dough into your lined pan and spread it out. Bake for about 20 minutes or until the edges look golden. Let it cool fully in the pan after baking.
07 - In a big mixing bowl, dump in the cake mix, eggs, and oil. Grab your electric mixer and beat until a soft dough comes together and holds together nicely.
08 - Crank your oven to 175°C. Line that 23x23 cm square pan with foil, spray it with some non-stick stuff, and set aside for now.
09 - Spread all the frosting evenly over that cool vanilla layer. Go wild and toss the cooled crumbles—both strawberry and vanilla—all over the top.
10 - Cut everything into squares and enjoy right away, or stash ‘em in the fridge until you want a treat.

# Notes:

01 - Mix things up by swapping in lemon or raspberry gelatin for the crumble topping if you feel adventurous.
02 - Want firmer bars? Keep them chilled in your fridge before biting in.
03 - You can keep these in a sealed container in the fridge for up to a week, or just pop them in the freezer for longer.
04 - Let your crumble toppings cool all the way before sprinkling, or else you could end up with melted frosting.

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