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Double-Berry White Chocolate Crumble Bars

Betty Crocker Kitchens
Updated Jun 5, 2018
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Sugar cookie mix does double duty in these summery bars forming the base and tasty crumble topping. We love that these bars are loaded with fresh raspberries and blueberries with a finishing touch of white chocolate drizzle to pull it all together.

Double-Berry White Chocolate Crumble Bars

  • Prep Time 15 min
  • Total 3 hr 0 min
  • Servings 16
  • Ingredients 7
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Ingredients

Cookie Base and Topping

Filling

  • 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

Topping

  • 1/4 cup white vanilla baking chips

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
  • Step 
    4
    Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
  • Step 
    5
    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.

Nutrition

230 Calories
8g Total Fat
1g Protein
36g Total Carbohydrate
22g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    The secret for cutting bars easily is to line pan with heavy-duty or nonstick foil. When it is time to cut bars, just lift baked bar with foil out of pan, and cut. This also makes cleanup extra easy.
  • tip 2
    • For a clear filling, toss your berries with sugar and cornstarch. Be sure to mix the sugar and cornstarch well before adding the berries, so there are no pockets of cornstarch clouding your filling.
  • tip 3
    • For a buttery shortbread crust, always start with cold butter and don’t overmix your ingredients. Overmixing will result in a tough crust. The mixture should be crumbly when you pat it in the pan with small pieces of butter intact. In the oven, the butter pieces will ...
  • tip 4
    • You can use a pastry blender or fork to mix, but it’s even better to use your hands. A light touch is key to making a perfectly crumbly crust. The warmth of your hands helps break down the butter, and it’s easier to tell if the crust is coming together properly. Here’...
  • tip 5
    • You can substitute different berries. However, different berries have different textures and moisture levels. If your berries are very juicy, the bars may take longer to bake. So, keep an eye on the oven. You’ll know the bars are done when the juices bubble. Bubbling ...
  • tip 6
    • Parbaking is key to avoiding a soggy crust. Partially bake the crust before pouring on the juicy fruit filling. This insulates the crust from moisture and minimizes the risk of overbaking the crust.
  • tip 7
    • Use a resealable food-storage plastic bag or piping bag to drizzle like a pro. For a more casual look, dip a fork in the melted chocolate and quickly move your wrist back and forth to create a zig-zag pattern.
  • tip 8
    • Melting chocolate chips takes patience. It’s best to microwave your chips in short intervals, stopping often to stir. Stop microwaving when chips are mostly melted and only a few small chocolate chips remain. The residual heat in the bowl means all you need to do is s...
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