Shortcake Crumble Bars (Printable Version)
# What You'll Need:
→ Vanilla Bars
01 -
1/3 cup vegetable oil
02 -
2 large eggs
03 -
1 box vanilla cake mix
→ Strawberry Crumble
04 -
1 cup all-purpose flour, divided
05 -
1/2 cup (1 stick) unsalted butter, softened and divided
06 -
1 package (3 oz) vanilla instant pudding mix, dry
07 -
1 package (3 oz) strawberry gelatin mix, dry
→ Cool Whip Frosting
08 -
1 tub (8 oz) Cool Whip topping, thawed
09 -
1 teaspoon vanilla extract
10 -
1 cup powdered sugar
11 -
1 package (8 oz) cream cheese, softened
# Steps to Follow:
01 -
Turn the oven on to 350°F (175°C). Cover a square 9x9-inch pan with foil, then spray it with non-stick spray. Put it aside for now.
02 -
Grab a big bowl and toss in the cake mix, eggs, and oil. Beat everything together with a mixer till it turns into a dough.
03 -
Squash the dough into your pan so it’s flat. Let it bake for around 20 minutes or when the edges get golden. Let it cool down all the way.
04 -
Throw the gelatin, 4 tablespoons butter, and half the flour into a small bowl. Use a fork to mash and mix till you’ve got a crumbly mix.
05 -
Mix up the pudding powder, 4 tablespoons butter, and the rest of the flour in a bowl. Smash with a fork till you see crumbles.
06 -
Scatter both crumble mixes onto a baking sheet lined with parchment. Pop it in the oven at 350°F (175°C) for 10 minutes, giving things a stir halfway so they don’t burn.
07 -
Scoop out the toasted crumbles into a container and stash them in the freezer for about 10 minutes to cool off quick.
08 -
Dump the cream cheese, vanilla, sugar, and thawed Cool Whip into a big bowl. Use your mixer on high till it gets super fluffy.
09 -
Spread your frosting all over the totally cooled bars. Pile on the strawberry and vanilla crumbles till it’s covered.
10 -
Cut the bars into squares. Serve right away or stick ‘em in the fridge till you want some.
# Additional Tips:
01 -
Switch up the crumb topping by swapping in lemon or raspberry gelatin.
02 -
For bars that hold together better, chill them in the fridge before digging in.
03 -
Seal them in a container in the fridge and they’ll last about a week. Freeze for later if you want.
04 -
Let those crumbles cool off before tossing them on top or your frosting will melt.