Chocolate Covered Strawberry Bars

[PrisonerOfHope]

Chocolate Covered Strawberry Bars





CRUST-

1 cup softened butter (2 sticks)

2 cups flour

2/3 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup slivered toasted almonds

FILLING-

1 lb container fresh strawberries, capped and thinly sliced

1/2 cup strawberry preserves

1 14 ounce can sweetened condensed milk

1 1/2 cups chocolate chips

1 teaspoon vanilla extract

1 teaspoon almond extract


Preheat oven to 350 degrees.


Lightly grease a 13X9 inch pan. Line with foil and grease the foil or spray with cooking spray.


In a large bowl, combine flour, butter and powdered sugar. Sprinkle with the extracts. Use a pastry blender to cut the butter into the flour and sugar until you have pea sized crumbs. Fold in the slivered almonds


Pat 2 cups of the crumb mixture into the bottom of the greased pan. Set the rest aside.


Bake the crust for ten minutes or until a very light golden brown around the edges.


Meanwhile, gently fold your sliced strawberries together with the preserves.


In a small bowl, mix one cup of chocolate chips with the sweetened condensed milk and extracts and microwave on high in 30 seconds increments, stirring after each one, until the chocolate is melted and the mixture is smooth.


Carefully spread the strawberry mixture on top of the hot crust. Then pour the chocolate/milk mix on top of the berries and spread. Sprinkle that with the reserved crumbs and the rest of the chocolate chips.


Bake at 350 for about 30 to 35 minutes or until the center is set.


Let cool, preferably in the fridge for a couple of hours. Use the foil to lift the bars out of the pan to a large cutting board. Use a knife dipped in hot water then wiped dry to cut the bars into serving sized pieces.


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