BY SHALEEN DESTEFANO
Growing up, our summers were pretty boring by today’s standards. Running through sprinklers to beat the heat and hearing the ice cream truck’s jingle from a few blocks over, were an actual thrill. I always had my sights set on those Good Humor strawberry shortcake bars. It was always my first pick, but the real thing never quite lived up to the dreamy pink-and-crumbly treat I imagined. I’ve been on the hunt for a tastier version and of course Half-Baked Harvest, came through with these strawberry shortcake bars, all grown-up, healthier, fresher and just as nostalgic. I adapted this a bit and hope you enjoy!
Ingredients
3 cups canned coconut milk or heavy cream
1 jar (12-16 ounce) strawberry jam
2 teaspoons vanilla extract
6 ounces white chocolate, chopped
1 tablespoon coconut oil
2 cups freeze dried strawberries
1 1/2 cups rice crispies
Directions
1. In a bowl or a blender, blend together the coconut milk or heavy cream, strawberry jam, and vanilla.
2. Evenly divide the mix between 8 popsicles molds.
3. To make the magic shell. Melt the white chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes.
4. Add the dried strawberries and rice crispies to a blender or ziplock bag. Crush into fine crumbs, then place into a shallow bowl or pie plate.
5. Remove the pops from the freezers and cover in white chocolate, then roll through the strawberry crumbs. Eat or keep in the freezer until ready to eat!