White Chocolate Strawberry Crunch Bars

Tools:

• Mixing bowls
• Popsicle Mold
• Rubber spatula
• Hand mixer
• Blender
• Food storage bag
• Glass measuring cup
• Tall glass

Ingredients:

Ice cream:

• 1 cup of chopped strawberries
• 2 tbsp of sugar for strawberries
• 2 oz softened cream cheese
• 1/4 cup of sugar for ice cream
• 3.5 oz of sweetened condensed milk
• 1/2 cup of milk
• 1 cup of heavy whipping cream
• 1 tbsp of vanilla extract

Crunch topping:

• 8 Chessmen Butter Cookies
• 1/4 cup of freeze dried strawberries
• 2 tbsp melted butter

White chocolate:

• 1 cup of white chocolate chips
• 1 tbsp of coconut oil

Directions for ice cream:

1. In a bowl add chopped strawberries & sugar. Mix, & refrigerate so that they macerate.
2. In another bowl, add cream cheese & sugar; beat for a few min. 
3. Add sweetened condensed milk & vanilla, & beat for a few min.  
4. Add milk & cream & beat until mixture becomes fluffy (about 10 min). Once the mixture is fluffy, fold in strawberries with spatula.
5. Pour mixture in popsicle mold & freeze.

Directions for crunch topping:

1. Place freeze dried strawberries in blender and blend into a powder.
2. Place cookies in a food storage bag and crush into small pieces.
3. Add strawberry powder to cookies, close bag & shake.
4. Pour melted butter in bag and mix together.  

Directions for white chocolate:

1. Place chocolate in measuring cup & microwave in 20 sec intervals mixing until it is smooth. Add coconut oil once melted.
2. Pour into a tall class for dipping

Putting it together:

1. De-mold Popsicles, then dip into the white chocolate, then dip into crunch topping. 
2. Place popsicles onto a baking sheet & freeze until firm.
3. Once firm place into a food storage bag until ready to enjoy!