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Irresistible Chocolate-Dipped Strawberry Cookie Bars

chocolate-dipped strawberry cookie bars - featured image
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These chocolate-dipped strawberry cookie bars combine a buttery cookie base with juicy strawberries and a luscious chocolate dip, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (225g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 8 oz (225g) semi-sweet chocolate chips or chopped chocolate
  • 1 tbsp unsalted butter

Instructions

  1. In a medium bowl, combine sliced strawberries with 2 tablespoons of sugar. Stir gently and let them sit while you prepare the batter.
  2. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper.
  3. In a large bowl, beat 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup light brown sugar until light and fluffy, about 5 minutes.
  4. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla extract.
  5. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
  7. Spread half of the cookie dough evenly into the prepared pan.
  8. Sprinkle the macerated strawberries evenly over the dough.
  9. Dollop the remaining dough over the strawberries in small chunks and gently spread or press to cover most of the fruit without mixing fully.
  10. Bake for 25-30 minutes until the top is golden and a toothpick inserted into the dough (not the strawberries) comes out with a few moist crumbs.
  11. Let the bars cool completely in the pan on a wire rack, about 30 minutes.
  12. Melt 8 oz semi-sweet chocolate with 1 tablespoon butter in a heatproof bowl over simmering water or in 20-second bursts in the microwave, stirring until smooth.
  13. Cut bars into squares or rectangles. Dip each bar halfway into the melted chocolate, letting excess drip off.
  14. Place dipped bars on parchment paper to set. Refrigerate for 10-15 minutes if you want the chocolate to harden quickly.

Notes

Do not overmix the dough to keep bars tender. Use ripe but firm strawberries and macerate with sugar for best flavor. Cool bars completely before dipping in chocolate to prevent melting. Use gentle heat when melting chocolate and stir frequently. If chocolate seizes, add a teaspoon of vegetable oil to fix it. Bars can be stored at room temperature for 2 days or refrigerated if warm. Freeze bars without chocolate dip for up to 3 months.

Nutrition

Keywords: chocolate-dipped, strawberry, cookie bars, dessert, easy recipe, homemade, chocolate dip, fresh strawberries

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