Best 6 Double Berry White Chocolate Crumble Bars Recipes

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Indulge your sweet cravings with the irresistible "Double Berry White Chocolate Crumble Bars"! This delectable treat combines the vibrant flavors of mixed berries with the richness of white chocolate, nestled in a golden, buttery crumble crust. Each bite offers a symphony of textures and flavors, from the juicy burst of berries to the velvety smoothness of white chocolate, complemented by the crumbly, golden crust. Whether you're a seasoned baker or a novice in the kitchen, this recipe is your guide to achieving perfect double berry white chocolate crumble bars that will delight your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE-BERRY WHITE CHOCOLATE CRUMBLE BARS



Double-Berry White Chocolate Crumble Bars image

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.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter, cut into pieces
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
1/4 cup white vanilla baking chips

Steps:

  • Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
  • 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.
  • In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
  • Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
  • 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 Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 22 g, TransFat 0 g

DOUBLE BERRY BARS



Double Berry Bars image

These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.

Provided by Kardea Brown

Categories     dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
1 1/2 cups graham cracker crumbs (from about 9 graham cracker sheets)
1/2 cup sugar
6 tablespoons unsalted butter, melted
Pinch kosher salt
Two 8-ounce blocks cream cheese, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup blackberry jam, warmed until liquidy
1/2 cup raspberry jam, warmed until liquidy
1 cup white chocolate chips, melted

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
  • Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
  • For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
  • For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

BERRY CRUMBLE BARS



Berry Crumble Bars image

I like to think of these fruit and oat bars as a grownup version of one of my favorite lunchbox snacks. I'll bake these through spring and summer and bring them to picnics and cookouts every chance I get. The oat crumble comes together super quickly and the fruit layer works with just about any fresh or frozen berries that are on hand.

Provided by Dan Langan

Categories     dessert

Time 2h15m

Yield 16 bars

Number Of Ingredients 11

Nonstick baking spray
2 1/2 cups fresh or frozen berries (I like a mix of blueberries and quartered strawberries)
1 tablespoon granulated or brown sugar
1 lemon, zested, then 1/2 the lemon, juiced
1 teaspoon pure vanilla extract
Pinch fine salt
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup lightly packed light brown sugar
1 teaspoon fine salt
10 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with baking spray and line with parchment paper, leaving an overhang on two sides of the pan (for easy removal after baking).
  • For the fruit: In a medium bowl, toss together the berries, sugar, lemon zest and juice, vanilla and salt. Set aside.
  • For the crumble: In a large bowl, combine the flour, oats, brown sugar and salt. Add the butter and use your hands to work the butter into the oat mixture until crumbly and combined.
  • Press a little more than half of the crumble into your prepared pan. Pour the sugared berries over the pressed crust and top with the remaining crumble.
  • Bake the bars for 25 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the center is bubbly and the topping is golden, 30 to 35 minutes. Let cool completely, lift out of the pan and slice into 16 bars.

DOUBLE CHOCOLATE CRUMBLE BARS



Double Chocolate Crumble Bars image

Make and share this Double Chocolate Crumble Bars recipe from Food.com.

Provided by Candace Michelle

Categories     Bar Cookie

Time 35m

Yield 48 bars, 48 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoons unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups miniature marshmallows
6 ounces semi-sweet chocolate chips
1 cup peanut butter
1 1/2 cups crispy rice cereal

Steps:

  • In a large mixing bowl, cream butter and sugar until smooth. Blend eggs and vanilla.
  • Stir together flour, pecans, cocoa, baking powder, and salt. Gradually add dry ingredients to the creamed mixture; blend well.
  • Spread batter in a greased 13x9 in baking pan. Bake at 350 for 15-20 min until light brown.
  • Sprinkle marshmallows evenly over top. Bake 3 minutes. Cool pan on a wire rack.
  • In a small saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly. Stir in cereal. Spread evenly over top of cooled crust. Refrigerate until firm. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 106.2, Fat 6.8, SaturatedFat 2.6, Cholesterol 13.9, Sodium 64, Carbohydrate 10.7, Fiber 0.8, Sugar 6.9, Protein 2.2

DOUBLE CHOCOLATE CRUMBLE BARS



Double Chocolate Crumble Bars image

These top-rated bars are reminiscent of rocky road candy.

Provided by Maryl

Categories     Chocolate Cookies

Yield 12

Number Of Ingredients 12

¾ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup peanut butter
1 ½ cups crisp rice cereal

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a small mixing bowl combine flour, cocoa, baking powder and salt.
  • In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9x13 inch pan.
  • Bake for 15 to 20 minutes.
  • Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
  • Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute.
  • Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill, cut into bars and refrigerate.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 42.2 g, Cholesterol 51.3 mg, Fat 23.6 g, Fiber 2.8 g, Protein 8.9 g, SaturatedFat 10 g, Sodium 257.2 mg, Sugar 27.8 g

DOUBLE CHOCOLATE BARS



Double Chocolate Bars image

"A friend brought these fudgy bars a few years ago to tempt me with yet another chocolate treat," notes Nancy Clark of Zeigler, Illinois. "They are simple to make...and cleanup is a breeze! They're very rich, though, so be sure to cut them into bite-size pieces."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 4

1 package (15-1/2 ounces) Oreo cookies, crushed
3/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (10 ounces) miniature semisweet chocolate chips, divided

Steps:

  • Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. , In a microwave, heat milk and 1 cup chocolate chips; stir until smooth. Pour over crust. Sprinkle with remaining chips., Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool on a wire rack.

Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 83mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Use fresh berries. Fresh berries will give your crumble bars the best flavor. If you can't find fresh berries, you can use frozen berries that have been thawed and drained.
  • Don't overmix the dough. Overmixing the dough will make the crumble bars tough. Mix the dough just until it comes together.
  • Chill the dough before baking. Chilling the dough will help the crumble bars hold their shape and prevent them from spreading too much in the oven.
  • Bake the crumble bars until the crust is golden brown and the filling is bubbling. The crumble bars are done baking when a toothpick inserted into the center comes out clean.
  • Let the crumble bars cool completely before cutting them. This will help prevent them from falling apart.

Conclusion:

Double berry white chocolate crumble bars are a delicious and easy-to-make dessert that is perfect for any occasion. With a buttery graham cracker crust, a sweet and tangy berry filling, and a creamy white chocolate crumble topping, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these double berry white chocolate crumble bars a try.

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