HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Christmas Holiday White Chocolate Strawberry Pecan Bars Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cake: 6 ounces chopped white chocolate 2 1/2 cups all purpose flour 1/4 tsp. salt 3/4 cup butter, softened 1 1/2 cups sugar 6 large eggs 3/4 tsp. almond extract 1 cup chopped pecans 3 cups stemmed, chopped fresh strawberries Frosting: 16 ounces cream cheese, softened 2 1/2 cups powdered sugar 1 tsp. vanilla extract Directions For Cake: Preheat oven to 350 degrees. Line the inside of a jelly roll pan with foil, leaving a 2 inch overhang. Butter the foil. Place the chocolate in the top of a double boiler over barely simmering water. Melt the chocolate and stir until smooth. Remove the chocolate from over the water and cool to lukewarm. Stir together the flour and salt in a medium bowl. Beat the butter with sugar in a large bowl until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the melted chocolate, vanilla and almond extracts. Add flour and blend until just combined. Fold in the pecans and strawberries. Spread the batter evenly in the prepared pan. Bake 25 to 30 minutes until cake is golden brown and a toothpick comes out clean. Transfer the cake to a rack and cool 15 minutes. Invert the cake and remove the pan. Peel the foil off the cake. Turn cake right side up and cool completely. For Frosting: Beat together cream cheese, powdered sugar and vanilla in a large bowl until smooth. Spread the frosting evenly over the cooled cake. Refrigerate cake 15 to 20 minutes until frosting is set. Cut the cake into bars. Store bars refrigerated in an airtight container. Makes about 2 dozen bars. Related Recipes •   Butter Pecan Turtle Cookie Bars •   Butter Pecan Turtle Bars •   Chocolate Pecan Turtle Bars •   Easter White Chocolate Blondie Fruit Bars •   Easy Holiday Chocolate Peanut Butter Cookie Bars •   Double Chocolate Mississippi Mud Bars •   Christmas Turtles •   Milk Chocolate Toffee Bars •   Nutty Noel Bars •   Butter Pecan Turtle Cookies •   Christmas Double Chocolate Marbled Fudge •   PB & J Bars •   Christmas Spiced Tea •   Fudge Bars with Pecan Crust •   Chocolate Peanut Crunch Bars •   Spring S'more Bars •   Cream Cheese Frosted Carrot Bars •   Easy Holiday Pumpkin Pecan Layer Pie •   Chocolate Date and Nut Bars •   Quick Chocolate Peanut Butter Bars View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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