Ingredients
12
12 servings
- •48 chocolate sandwich cookies, crushed
- •12 tablespoons unsalted butter, melted
- •3 cups blueberry
- •1 ½ cups strawberry, stemmed, hulled, and quartered
- •1 ½ cups raspberry
- •¾ cup granulated sugar
- •3 tablespoons cornstarch
- •4 tablespoons water
- •½ teaspoon cinnamon
- •½ teaspoon salt
- •1 cup mixed fresh berry
- •vanilla ice cream, for serving
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
- Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
- In a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir until the sugar dissolves, about 5 minutes.
- In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
- Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
- Let the berry mixture cool completely, about 1 hour, before pouring over the crust. Top with the mixed berries.
- Slice into 12 bars and serve with a scoop of ice cream.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 236
- Carbohydrate: 28g
- Fat: 14g
- Fiber: 2g
- Protein: 1g
- Sugar: 19g
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