Triple Chocolate Strawberry Cookie Bars
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Crisco® Original No-Stick Cooking Spray
1 (12 oz.) box finely crushed vanilla wafer cookies (about 88 cookies or 2 3/4 cups)
3/4 cup finely chopped slivered almonds
1 cup butter, melted
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 cup (6 oz. pkg.) milk chocolate chips
1 tablespoon butter
1 (12 oz.) jar
Smucker's® Seedless Strawberry Jam
6 (1 oz.) squares premium white chocolate
5 (1 oz.) squares semi-sweet chocolate
3/4 cup heavy cream
HEAT oven to 350°F. Spray 13 x 9-inch glass baking dish with no-stick cooking spray. Combine cookie crumbs, almonds and melted butter in large bowl; mix well. Press firmly into bottom of prepared dish.
BAKE 15 minutes. Cool.
COMBINE 2/3 cup sweetened condensed milk, chocolate chips and 1 tablespoon butter in 2-quart glass measure. Microwave on MEDIUM (50% power) 1 minute or until chips melt. Stir until smooth. Spread evenly over baked crust layer. Chill 15 minutes.
SPREAD strawberry jam evenly over chocolate layer; chill 15 minutes.
COMBINE remaining sweetened condensed milk and white chocolate squares in 1-quart glass measure. Microwave on MEDIUM (50% power) 1 to 2 minutes or until chocolate melts. Stir until smooth. Spread evenly over jam. Chill 30 minutes.
MELT semi-sweet chocolate squares with whipping cream in small saucepan over low heat. Cook and stir until thickened and smooth. Spread evenly over white chocolate. Chill 1 to 2 hours before cutting.