1 ½ cups strawberry (225 g), stemmed, hulled, and quartered
1 ½ cups raspberry (190 g)
¾ cup granulated sugar (150 g)
3 tablespoons cornstarch
4 tablespoons water
½ teaspoon cinnamon
½ teaspoon salt
½ cup chocolate candy pieces (85 g)
whipped cream, for serving
Nutrition Info
Calories 259
Fat 15g
Carbs 31g
Fiber 2g
Sugar 22g
Protein 1g
How to Make It
1. Step
Line a baking sheet with parchment paper.
2. Step
In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
3. Step
Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
4. Step
In a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir until the sugar dissolves, about 5 minutes.
5. Step
In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
6. Step
Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
7. Step
Let the berry mixture cool completely, about 1 hour, before pouring over the crust. Top with the candy pieces.
8. Step
Slice into 12 bars and serve with a dollop of whipped cream.
