This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Strawberry pie is one of those things that I will eat anytime I am out but I never make for myself. It’s funny because I have no problem making apple or blueberry pie but I never find myself making a strawberry pie. I guess I feel like they are pretty good whenever I have them out and I just don’t want to make them for myself.
It might be something about the glaze that the strawberries sit in. I’ve had some really thick and overly sweet ones and I’ve had some that taste like fresh strawberry and are amazing. I know which ones I prefer and those are the places I continue to frequent.
So when I came across a recipe for Strawberry Pie Bars I was totally intrigued. All the delicious strawberry flavor on a butter cookie crust that I could cut into pieces and only eat a bite or two if I wanted instead of pounding a giant piece of pie. It sounded like a great idea to me!
The pie bars are supposed to be baked in a baking dish but I chose to bake them in my Anolon Brownie Pan which is just a shallow 9 x 13 baking dish with awesome silicone grip handles. It’s perfect for this type of dish because I can easily pull it out of the oven without ruining the dish and I knew the pie bars would be the perfect height for this pan.
The bottom crust is baked first and then the fresh strawberry filling is placed on top of it. Then a crumble is sprinkled on top and the entire thing is baked. It smelled so good while it was in the oven.
I could hardly wait to try it once it came out of the oven. I did allow it to cool then I cut the dish into bars which easily slid out of my Anolon baking pan. My husband and I each ate one and they were incredible. The crust is sweet and slightly crunchy while the filling is fruity and spiced and the crumble topping is just perfect.
My husband and I made quick work of our own bar and then split a second bar. I took them to work the next day and hoped that people would like them. I didn’t have to worry, the entire pan was gone by 9am and I had 3 different people tell me how much they enjoyed them!
This is a great recipe that isn’t too hard to make. It will be going on my list for recipes to make and take to parties because bar cookies are easy to transport and usually a big hit.
Pro Tips & Substitutions:
- If strawberries are in season where you live look for a U-Pick farm. Often times you can get strawberries for less than $1.00 per pound if you pick them yourself!
- You can substitute any berry in place of the strawberries or do a combination of berries.
- To make it easier to lift the bars out of the pan you can place parchment paper or foil on the bottom of the pan that hangs over the edges to help lift it out.
- If your topping isn’t brown enough you can always use the broiler for 1-2 minutes at the end of baking to get the topping golden brown.
Recipe adapted from Joy the Baker As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the crust:
For the strawberry filling:
For the topping:
Recipe adapted from Joy the Baker
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Tuesday #SpringSweetsWeek Recipes
- 6-Ingedient Mango-Coconut Bundt Cake by Palatable Pastime
- Baklava Cake for Passover by Kate’s Recipe Box
- Blood Orange Cinnamon Rolls by Simply Inspired Meals
- Blueberry Flavored Coffee Ice Cream by Jen Around the World
- Blueberry Flower Tarts by Blogghetti
- Brownie Batter Mocha Bundt Cake by Sweet Beginnings
- Chocolate Mousse Cake by Family Around the Table
- Coffee Caramel Sauce by Karen’s Kitchen Stories
- Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
- Greek Yogurt Tangerine Cake by Shockingly Delicious
- Lemon Pizzelles by Jolene’s Recipe Journal
- Lemon Poppy Seed Loaf with Glaze by Strawberry Blondie Kitchen
- Pecan Scones by A Kitchen Hoor’s Adventures
- Pink Champagne Cupcakes by Cookaholic Wife
- Strawberry Pie Bars by Hezzi-D’s Books and Cooks
- Strawberry Pudding by Cindy’s Recipes and Writings
- Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy
See all the awesome prizes you can win HERE.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.