I don’t know from whence or where these came, only that they are exceptionally charming little treats.
A seemingly plain sugar cookie bar is all dressed up with white chocolate and walnuts then covered in a pretty-in-pink strawberry frosting.
I searched far and wide for the origin of the cookie bar recipe only to trace it from blog to blog to blog…with no luck in finding the original.
The excessive sweetness of the white chocolate and the tartness of the berries balance each other out in a delicious, delectable way.
If they were brownies I would describe them as being fudgy. They have the same texture with soft, dense, creamy middles unless they’re overcooked, then they turn into cake. You can see around the edges how they are more cake-like.
I love these cold from the fridge! The same with brownies and sometimes cake.
The flavors are more intense and the texture becomes like candy.
Whatever way you chose to eat them is fine by me!
Just please do.
- 8 tablespoons butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 + ½ cups flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup white chocolate, chopped or chips
- ½ cup walnuts, chopped
- 2 tablespoons butter, room temperature
- about 3 cups confectioners’ sugar
- ¼ cup strawberry puree* or jam
- ½ teaspoon vanilla extract
- Preheat oven to 375 degrees F. Grease an 11×7 or 8x8 - inch pan or line with parchment first, then grease. In a large bowl cream butter and sugar until fluffy. Add eggs, one at a time, beating after each egg, add vanilla beat well.
- In a separate bowl combine flour, salt and baking soda, combine with a whisk. Add flour mixture to wet mixture and mix until just combined. Mix in chocolate and walnuts.
- Spread out evenly in pan and bake 12-14 minutes (do not overbake) until light golden brown around the edges and set in the middle. Cool completely and frost with strawberry frosting. Chill for an hour or two for easier cutting. Cut into squares.
- Beat butter, strawberry puree and vanilla extra together in a large bowl. Add confectioners’ sugar a cup at a time, beating until light and fluffy, add more sugar if needed to get a thick spreadable consistency.