Mixed Berries & Cream Bars

Mixed Berries & Cream Bars

A sublime spin on a well-known system, the good dessert of summer season has arrived. We paired a barely salty pretzel cake base with a cream filling and topped it off with a scattering of contemporary berries.

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Combined Berries & Cream Bars

  • ½ cup (113 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar, divided
  • 2 massive eggs (100 grams)
  • 2 teaspoons (eight grams) vanilla extract*, divided
  • 1 cup (125 grams) all-purpose flour
  • ¾ cup (75 grams) finely floor pretzels (see Notice)
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (120 grams) complete milk
  • 16 ounces (454 grams) cream cheese, softened
  • 2 cups (480 grams) chilly heavy whipping cream
  • 6 ounces (170 grams) contemporary raspberries
  • 6 ounces (170 grams) contemporary blueberries
  • 6 ounces (170 grams) contemporary blackberries
  1. Preheat oven to 350°F (180°C). Place a 13×4-inch strip of foil in backside and up sides of a 13×9-inch baking pan. (This strip will show you how to take away your bars from the pan after freezing, because the parchment paper tends to tear.) Line pan with parchment paper, letting extra prolong over sides of pan.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 cup (200 grams) sugar at medium pace till fluffy, Three to Four minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating effectively after every addition. Beat in 1 teaspoon (Four grams) vanilla.
  3. In a medium bowl, whisk collectively flour, pretzels, baking powder, and salt. Regularly add flour combination to butter combination alternately with milk, starting and ending with flour combination, beating simply till mixed after every addition. Spoon batter into ready pan, smoothing high.
  4. Bake till a picket choose inserted in middle comes out clear, 15 to 20 minutes. Let cool fully in pan.
  5. Clear bowl of stand mixer and paddle attachment. Utilizing the paddle attachment, beat cream cheese at medium pace till clean, about 1 minute. Add remaining 1 cup (200 grams) sugar, and beat at medium pace till clean. Beat in remaining 1 teaspoon (Four grams) vanilla. Switch to a big bowl, and put aside.
  6. Clear bowl of stand mixer. Utilizing the whisk attachment, beat chilly cream at medium pace till thickened. Slowly improve mixer pace to medium-high, and beat till stiff peaks kind. Utilizing a whisk, fold about one-third of whipped cream into cream cheese combination till mixed. Fold in remaining whipped cream simply till mixed. Unfold onto cake layer, smoothing flat with an offset spatula. Evenly press berries into cream cheese combination, leaving a ¼-inch border on all sides. Cowl with plastic wrap, and freeze till set, at the very least Four hours or in a single day.
  7. Let bars stand at room temperature for 20 minutes. Utilizing extra parchment and foil as handles, take away from pan. Utilizing a sizzling, dry knife, trim ¼ inch off either side, and minimize into bars. Refrigerate till able to serve.

To finely grind pretzels, place within the work bowl of a meals processor, and pulse till finely floor, about 10 instances. Alternatively, place pretzels in a resealable plastic bag, and crush with a rolling pin.

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