Double-Berry White Chocolate Crunch
This crunch recipe bucks tradition by making clever use of cookie mix for both the base and topping with a layer of blueberry raspberry filling in the middle.
Recipe - Roseville West Wine & Spirits
Double-Berry White Chocolate Crunch
Prep Time15 Minutes
Servings16
Cook Time180 Minutes
Ingredients
1 pouch (17.5 oz) Betty Crockerā¢ sugar cookie mix
1/2 cup cold butter, cut into pieces
1 1/2 cups fresh blueberries, from 2 (6-oz) containers
1 1/2 cups fresh raspberries, from 2 (6-oz) containers
1/3 cup sugar
3 tablespoons cornstarch
1/4 cup white vanilla baking chips
Directions
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
- In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
- Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
- In small microwavable bowl, microwave white vanilla 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. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
15 minutes
Prep Time
180 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Directions
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
- In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
- Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
- In small microwavable bowl, microwave white vanilla 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. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.