Notes
Tips & Tricks
Don’t overbake! This is key to getting a creamy, smooth texture.
The bars may be puffy on the edges when you take them out, but should fall flat as they cool.
Cook the strawberry sauce long and slow. This is the key to getting the deep red color and vibrant flavor.
Cut clean, even slices by using a large, sharp knife. Wipe the blade clean between cuts to keep the cuts smooth.
Baking notes: This recipe has been tested in multiple ovens. Baking time differs depending on the oven and size of the pan. Check for doneness at the bottom of the cooking range and continue cooking until the center is slightly underset.
To use frozen berries: The texture of the sauce will be different because the berries can’t be chopped first. Cook the sauce at a low simmer the whole time instead of boiling first. Once thick and dark red, mash the strawberries until desired consistency.
For original Philadelphia Snack Bar style: To recreate the original look, use a metal measuring spoon or melon baller to carefully make a long well in the center of each bar. Fill the well with topping, then drizzle with white chocolate.
Storage: Store in an air-tight container in the fridge for 2-3 days.
Make ahead instructions: You can make the bars and topping ahead and store them separately for up to 2 days. Add the topping within a few hours of serving.
Freezer instructions: You can freeze the bars for 2-3 months. It’s best to freeze them without the topping and add it fresh before serving, but you can freeze them with the topping if needed. Freeze them unwrapped on a cookie sheet until solid, then wrap in plastic and foil or store in an air tight container.
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Nutrition
Serving: 1bar | Calories: 298kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 188mg | Potassium: 131mg | Fiber: 1g | Sugar: 32g | Vitamin A: 292IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 1mg
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