Strawberry-Shiraz Bars

Blogger Lauren Keating of Healthy-Delicious.com shares a delicious way to use extra wine.

–

Save & Share

Servings 24

false

( 4 ) Ratings

4 Ratings

5 Stars 25%

4 Stars 50%

3 Stars

2 Stars 25%

1 Stars

Member Reviews ( 9 )

d4a88b2b-b308-4a4b-91b9-3443d0175fab

ingredients 5
Prep Time 15 min
Total Time 1 hr 15 min

Ingredients

1: lb strawberries (about 3 cups), chopped

1/2: cup shiraz or other red wine

1/4: cup sugar

1/2: teaspoon vanilla

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. Line 13x9-inch pan with cooking parchment paper.
2 In 8-inch skillet, heat strawberries, wine, sugar and vanilla to boiling. Reduce heat; simmer about 5 minutes or until mixture thickens. Press berries with back of wooden spoon to smooth out texture of jam.
3 With floured hands, press two-thirds of the cookie dough in bottom of pan. Spread strawberry mixture over crust. Crumble remaining dough over top.
4 Bake 20 to 25 minutes or until golden brown. Refrigerate until cool and jam is set, about 30 minutes. Remove from pan, and cut into bars, 6 rows by 4 rows.

EXPERT TIPS

toggle

Expert Tips

Lining the pan with parchment will allow you to lift the entire bar from the pan, making it easier to cut neatly.

No wine? No problem! Substitute 1/3 cup water and 2 tablespoons balsamic vinegar.

Nutrition Information

Review & Comments

Write a Review

anne839

report Posted Sep. 2, 2012 4:11 PM

This recipe does not fill a 9 x 13 pan. And it is really sweet, almost too much so. I was really looking forward to these, sounded delicious, big disappointment.

sms717

report Posted Aug. 18, 2012 10:45 AM

I made these bars this morning and they are tasty! I agree with some of the other reviews, a 9x13 is too big of a pan to use. I followed the directions and the bottom layers was paper thin using 2/3 of the dough, so I ended up scraping it out and putting it in a small pan so that the bars would have a thick bottom like the ones in the picture. I also had to simmer the wine and strawberry mix for much longer than five minutes. I will definitely make these bars again!

carlae1433

report Posted Aug. 15, 2012 1:51 PM

Used white zinfindal instead of shiraz & I also added some raspberries, was a sure pleaser . Everybody loved it and Im goin to have to make double batches next time. Oh and I also added crumbs of cookies I had that I mashed up in a bag> macraroons & animal cookies weird combo but I wanted an extra crunch .......its so simple and delicious!!

cdmarine

report Posted Aug. 9, 2012 7:32 PM

(cont.) Finally some tips: 1. Do NOT skip the parchment paper! The jam runs all over the place (including over the edges and under the cookie dough) when you pour it in. Parchment keeps all that contained and neat. 2. The cookie is plenty sweet and vanilla-y. The jam really doesn't need the vanilla. We left it out and it was spectacular. 3. If you find that it never really comes out sturdy enough to eat like a cookie/bar (which may happen if you stretch it to fit a 9x13 pan), it is absolutely superb spooned into a small dessert bowl with a scoop of vanilla ice cream.

cdmarine

report Posted Aug. 9, 2012 7:28 PM

Delicious, but I think some important changes are in order. I think a 9x13 pan is too big for this recipe. 2/3 of a roll of cookie dough doesn't cover that much area without being very, very, very thin (nowhere near what you see in the picture). Second, the instructions should really indicate that you should let the jam cool a bit before you pour it in over the cookie dough (a good bit of the already too-thin dough just dissolved as soon as the hot jam hit it). Third, I had to simmer for a lot longer than 5 minutes to get it to reduce sufficiently (probably closer to 15+ minutes). Finally some