Dessert Recipe You Will LOVE...Mixed Berry Crumble Cookie Bars
I am all about the spring dessert recipes lately... I feel like adding any kind of fruit to your dessert makes it a little more springy and also healthier- RIGHT?! ;-)
Since spring is FINALLY here, I have been planning some parties for my neighborhood to come to and also some little parties for the kiddos and so I have been researching and trying some good dessert recipes for the Springtime because we all know that if you have a good dessert you have a good party!!!
So I found this mixed berry cookie recipe that is AMAZING and just what you need to make for your next party because I can tell you that it will be a HIT!!
Cookie Base and Topping
- 1roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 1/3 cup quick-cooking oats
- 2 tablespoons all-purpose flour
- 1teaspoon grated lemon zest
- 2 tablespoons chopped raw almonds
- 3 cups fresh mixed berries (blueberries, raspberries, blackberries)
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 cup white vanilla baking chips
Heat oven to 350°F. Line 9-inch square pan with foil; spray with cooking spray.
2 In large bowl, crumble cookie dough; stir in oats, flour and lemon zest until well blended. Reserve 3/4 cup mixture for topping, and transfer to small bowl; stir in almonds, and set aside. Press remaining mixture in bottom of pan. Bake 13 to 18 minutes or until light golden brown and center is set; cool 10 minutes.
3 In medium bowl, add 1 cup of the berries; mash slightly with potato masher or fork to release some of the juices. Stir in remaining Filling ingredients, including remaining berries, mixing well. Spread filling mixture evenly over crust. Crumble reserved cookie mixture over filling.
4 Bake 43 to 48 minutes or until top is golden brown; cool 15 minutes.
5 In small microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag, and squeeze onto bars.
6 Cool 1 hour, then refrigerate about 1 hour or until completely cooled. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.