Strawberry Magic Bars

I think strawberries just scream spring. So when I needed a dessert for a recent party at work, I thought this would be perfect. And it was. There are several layers and steps, but they create a delicious dessert - and maybe that's why they are called Magic!

There's a graham cracker crust, with a sugar cookie layer, then TWO strawberry layers, white chocolate and sweetened condensed milk... Oh my. Sweetness.

These bars need to chill overnight in the fridge so plan accordingly. But do plan to make them. They will make your Spring tasty!

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Strawberry Magic Bars

9 graham cracker sheets (one sleeve), crushed
4 Tbsp. butter, melted
2 Tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1/4 tsp. baking powder
3/4 cup sugar
1/2 cup butter, softened
1 tsp. vanilla
1 egg
1/2 cup quartered fresh strawberries, pureed
4 oz cream cheese, softened (low fat is ok)
3/4 cup thinly sliced fresh strawberries
1/2 cup white chocolate chips
1/2 cup sweetened condensed milk

In a large bowl, mix together the graham crackers, 4 Tbsp. of butter (melted) and the 2 Tbsp. of sugar. (Alternatively you can crush the graham crackers in a food processor and then add the melted butter and sugar and pulse until combined.) Press into the bottom of a greased 9x13 pan.

In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.

Beat together 3/4 cup sugar and 1/2 cup butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.

Very carefully layer the cookie dough mixture on top of the graham cracker crust by picking up small amounts of dough, flattening it in your hands, and setting it on the crust. You may not be able to entirely cover the graham cracker crust, but it will spread slightly when baking.

Beat together the cream cheese and the pureed strawberries. Spread evenly over the cookie dough.

Evenly spread the sliced strawberries over the cream cheese layer. Top with the white chocolate chips and then cover with the sweetened condensed milk.

Bake at 350 for 30 minutes. Refrigerate overnight before slicing. Store in the refrigerator in an airtight container.

Recipe Source: Adapted from Wine and Glue